Chateau Giscours is a large wine estate in the Margaux appellation of Bordeaux. it was rated as a third growth in the 1855 Bordeaux Classification.

Giscours has a long, rich history which can be traced back to the 14th century. 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.

It was in the 19th century that the estate gained much of its finery and reputation, with transformation of the chateau into a neoclassical palace, the modernization of production facilities, and the construction of large buildings. In 1995, the property was acquired by Dutch businessman Eric Albada Jelgersma.

The Giscours vineyard has 102 hectares, planted with 60% Cabernet Sauvignon, 32% Merlot, 5% Cabernet Franc and 3% Petit Verdot on gravel and sand. A 63-hectare plot, adjacent to Giscours but outside the Margaux boundary, is bottled as Le Haut Medoc de Giscours.

The first label of Chateau Giscours has great finesse and elegance. The aging potential of this great wine is between 8 and 20 years or even more for the most exceptional vintages.

The 2015 Giscours [Bordeaux Blend] is a notable red wine from the Margaux sub-region of Bordeaux, France. Produced by Giscours, this wine showcases a deep garnet-purple hue and is sealed with a cork. The wine contains 14.0% alcohol and is designed for aging, with several reviewers suggesting it will develop further complexity over the coming decades.

Robert Parker's Wine Advocate awarded this wine a score of 94+, describing it as having "expressive cassis, blackberry and red currants on the nose with touches of cedar chest, roses, and pencil lead." The reviewer, Lisa Perrotti-Brown, noted its "medium to full-bodied" character, "muscular fruit," and "firm, grainy tannins," concluding that it finishes long.

Jeff Leve from TheWineCellarInsider.com gave the wine an excellent score of 95, highlighting its "vibrant, floral, elegant, youthful, and fresh" nature. He praised the "silky, pure, expressive, long, and refined" red fruits, suggesting that it is best enjoyed between 2025 and 2050.

Wine Spectator's J.M. rated it 93, citing its "polished and rounded feel" and a "solid core of plum and blackberry compote flavors," along with "light hints of charcoal, tobacco, and violet." The wine is described as "very well-integrated," making it approachable now, but with the potential to age well until 2035.

James Suckling awarded the wine an impressive 96 points, noting the presence of "plenty of violets and dark berries" and an "energetic, regal palate." He remarked on the "impressively groomed" structure with "effortless depth and length," calling it a "standout wine."

Vinous' Neal Martin gave the wine a 95, admiring its "beautiful, clean, pure bouquet" of "ripe black cherry, raspberry and crushed violet aromas." He found the wine "wonderfully poised," with "sappy red fruit and very fine tannin" and a finish that offers "impressive detail."

Wine Enthusiast awarded it the highest score of 97, describing the wine as "firm" and "tannic," with "dusty" tannins enriched by "black-currant fruits" and a "dense backdrop." The reviewer emphasized its elegance and age-worthiness, suggesting it will not be ready before 2025.

Decanter also rated it 95, noting its "deep, plush fruit" and "layers of muscular fruit on the palate" with "gorgeous touches of tobacco and charcoal." The publication recommended double-decanting if opened within the next decade due to its robust structure.

Jane Anson scored the wine 93, pointing out its "espresso and cocoa bean grilling on the opening," and a palate featuring "damson, black cherry, orange peel," and "slightly awkward tannins." She suggested that the wine needs more time in the bottle to soften.

In summary, the 2015 Giscours is a complex and age-worthy Bordeaux blend with a range of flavors and aromas that reflect its Margaux terroir. With high praise across the board, it promises to be a rewarding wine for those patient enough to let it reach its full potential.