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Château Giscours

Labarde • France

giscours.jpgImage: Wikipedia
Illustration of Château Giscours by Charles Lallemand in the book Les Richesses Gastronomiques de la France – Les vins de Bordeaux published in 1838.

Château Giscours

10 Route de Giscours
33460 Labarde
France
Phone: +33 5 57970909
Internet: www.giscours.com
E‑mail: receptif@chateau-giscours.fr

The Wines at a Glance

WinereddryCabernet FrancCabernet SauvignonMerlot

2023 Château Giscours

Troisième Grand Cru Classé

France

Bordeaux ↳ Margaux • Appellation d'origine protegée (AOP)

13.5 % vol alcohol

18🯅🕓

Tasted on 16 March 2026 by Werner Elflein

Blend from 71 % Cabernet Sauvignon, 23 % Merlot and 6 % Cabernet Franc

WinereddryCabernet FrancCabernet SauvignonMerlotPetit Verdot

2022 Château Giscours

Troisième Grand Cru Classé

France

Bordeaux ↳ Margaux • Appellation d'origine protegée (AOP)

13.5 % vol alcohol

17.5🯅🕓

Tasted on 17 March 2025 by Werner Elflein

Blend from 64 % Cabernet Sauvignon, 30 % Merlot, 3 % Petit Verdot and 3 % Cabernet Franc

WinereddryCabernet SauvignonMerlot

2002 Château Giscours

Troisième Grand Cru Classé

France

Bordeaux ↳ Margaux • Appellation d'origine contrôlée (AOC)

13 % vol alcohol

18🯅

Tasted on 24 December 2024 by Werner Elflein

Blend of Cabernet Sauvignon and Merlot. Even as a young wine, the 2002 Château Giscours signalled that it was a wine to be reckoned with. I still remember very well when I gave it 18 out of 20 points and how this rating was commented on at the time. Giscours? 18 points? And that in a supposedly weak 2002. “A vintage that nobody needs”, said Mario Scheuermann at the time († 2015). Indeed, the vintage will probably not go down in history as a great one. But it is not as bad as it has occasionally been portrayed. Alan Winkleman described it in a very nuanced way, arguing that some châteaux had produced the weakest wines of recent decades, but some had also produced the best. In the meantime, the opinion seems to have prevailed among experts that Giscours is one of the winners of the vintage. It is still defending its good early form today, although I think it has now reached its zenith, perhaps even passed it. In the glass, it is an opaque black-red colour. The bouquet produces aromas reminiscent of graphite and a cigar box, although these are not as pronounced as those from Pauillac. Roasted flavours and dark berry notes round off the olfactory perception. Stable acidity on the palate and still completely intact structure. Only the tannins indicate advanced maturity. The tannins are still quite robust on the one hand, but also polymerised, partly grainy, partly crumbly. An hour of aeration is good for the wine.

Symbols
🯅The rating of the wine is based on a single taster. The taster is named in the context of the rating. The tasting was either open or blind. In case of a blind tasting, it is explicitly labelled as such.
🯅🯅The rating of the wine is based on two tasters. The tasters are named in the context of the rating. The tasting was carried out according to the four-eyes principle, in which both tasters agree on a joint rating.
🯅🯅🯅The rating is based on a tasting by our jury and indicates the Mean value calculated by us from the individual ratings of the tasters. Our mean value is based on the median.
⚖The wine was evaluated in a blind tasting. We have strict rules for blind tastings. The tasters do not receive any information that would allow them to identify the wines. The tasters are only given access to further information that goes beyond the subject matter if it is absolutely necessary for understanding the wines.
🕓We only had limited time to taste the wine  - typically during an open tasting event, such as a wine fair. It was therefore not possible to observe the development of the wine in the glass over a longer period of time. The informative value of our rating may therefore be limited under certain circumstances.
⛬The wine was tasted as a barrel sample or before an official test number (Amtliche Prüfungsnummer or Staatliche Prüfnummer) was issued. We only accept samples of unfilled wines in exceptional cases, and then only if we can assume sufficient stability in the bottle for a period of at least three months.
▲During our tasting, the wine showed conspicuous sensory characteristics. This does not necessarily have to be a wine fault. We categorise the quality and quantity of the abnormality and include it in the rating. Wine faults such as cork taint or an atypical ageing generally lead to a complete rejection.
Tastings that refer to the same bottle of a wine are visually summarised by a dotted line.