Château Giscours

Giscours has a long, rich history, which can be traced back to the 14th century. At that time, it was a defensive tower overlooking a wild and inhospitable region. The real beginning came in 1552, when Pierre de Lhomme, a wealthy Bordeaux draper, bought a nobleman’s house called “Guyscoutz”. He proceeded to turn it into a vast estate and planted the first vines. Wine production was launched and each of the rich merchant’s successors made their own contribution to this magnificent building. It was in the 19th century under ownership of the Pescatore and Cruse families that Giscours gained much of its finery. The château was transformed into a neoclassical palace; architect Eugene Bülher and the production facilities were modernized with the construction of huge buildings, including the famous “Ferme Suzanne”.

Located in the Margaux appellation, within the communes of Labarde and Arsac, the exceptional terroir of Giscours possesses all of the qualities required to produce a great wine. The soil components are ideal; 3 magnificent gravel hilltops deposited by the Garonne at the beginning the Quaternary era are one of the key features. The gravel plays a vitally important role, reflecting the sun’s rays and maintaining a stable temperature during the night, thereby providing ideal conditions for the ripening of the grapes. The topography and gentle climate are other beneficial factors. This subtle balance gives the terroir its undeniable finesse.

President: Eric Albada Jelgersma

General Manager: Alexander van Beek

Technical Director: Didier Forêt

Soil: Deep gravel from the Garonne river and sand from the Ice Age

Production Area: 94 ha

Grape Blend: Cabernet Sauvignon , Merlot, Cabernet Franc, Petit Verdot

Average Age of Vines: 10-25 years (50%) +25 years (33%) 4-10 years (15%)

Plant Density: 8,330-10,000 stocks/ha

Viticulture: Regular soil working, traditional thinning, and manual leaf removal

Pruning: Double Guyot

Harvest: Hand-picking followed by hand sorting

Average Yield: 40-45 hL/ha

Vinification: In concrete and stainless-steel, thermoregulated tanks.  Pumping over varies according to the lots.  Temperature during alcoholic fermentation is 26-28°C.  Vatting period lasts 18-28 days.  Horizontal pneumatic and vertical mechanical pressing.

Aging: 15-18 months in 100% French oak barrels (fine grain and medium toast).  50% new oak, 50% oak of 1 wine.  Racking every 3 months with candle.  Egg white albumen fining.

Overview: Just like Château Giscours, with whom it shares the terroir, the second wine is envisioned in the vineyard in the Spring by the vineyard’s technical team and crafted in the cellar to reveal its full identity and elegance.  Viticulture and winemaking are done with the same level of precision, nevertheless La Sirène de Giscours is focused on achieving a more approachable, fruitier, and seductive style.

Soil: Deep Garonne gravel

Surface Area: 95 hectares

Grape Blend: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Harvest: September 26-October 20

Vinification: Manual and visual sorting of the grapes.  Concrete and stainless steel tanks.  Maceration lasts 30 days at 28°C.

Aging: Aged for 12 months in French oak barrels, 30% new wood.