Dutch ty­coon Eric Al­bada Jel­gersma ac­quired Château Gis­cours in the mid-1990s and ren­o­vated the third-growth Mar­gaux es­tate into one of the best names from Bordeaux. The win­ery is best known for such clas­sic vin­tages as 1961 and 1970, but James Suck­ling s

Hong Kong Tatler - - Life -

The 2009 and 2010 Château Gis­cours will be even bet­ter than the clas­sic vin­tages


Deca­dent and rich like the great vintage it is. Shows glo­ri­ous ripe fruit, spice, dark berry, meat and cho­co­late aro­mas and flavours. Full body, solid and con­densed. Re­ally de­li­cious now; drink or hold. 55% caber­net sauvi­gnon, 40% mer­lot, 5% caber­net franc.

93 points


Gor­geous—fea­tures plum, berry, cof­fee and hints of shaved cho­co­late. Full-bod­ied, firm and chewy tan­nins, and a long, flavour­ful fin­ish. Drink now. 60% caber­net franc, 40% mer­lot.

92 points


This has al­ways been one of the top 2003s, with lots of dark berry, plum, fresh flow­ers and dark spices. Full­bod­ied, with lots of fruit and vel­vety tan­nins. Chewy tex­ture. A de­li­cious wine to drink now, but bet­ter to de­cant two hours in ad­vance. Drink or hold. 60% caber­net sauvi­gnon, 40% mer­lot.

95 points


Won­der­ful fresh­ness and drink­a­bil­ity. Medium to full body, firm tan­nins, and a chewy and bright fin­ish. Cur­rant and dark cho­co­late flavours. An at­trac­tive wine now. 58% caber­net sauvi­gnon, 42% mer­lot.

93 points


Unique aro­mas of ripe fruit such as cur­rants and plums, as well as mint, cloves and cof­fee. Full body, chewy tan­nins, and lots of fruit and struc­ture on the fin­ish. Needs time to come to­gether. Bet­ter in 2017, but de­cant two hours now and see the glory. 62% caber­net sauvi­gnon, 38% mer­lot.

95 points


There’s a very good core of red fruits here such as straw­ber­ries, as well as flow­ers and min­er­als. Full to

medium body, firm tan­nins, and a fresh and clean fin­ish. The tangy acid­ity of the vintage still comes out, but it’s just about ready to drink now. 65% caber­net

sauvi­gnon, 30% mer­lot, 5% petit ver­dot.

92 points


This leg­endary vintage pro­duced a great Gis­cours

with lots of black­cur­rant, blue­berry and hot stone char­ac­ter. Full-bod­ied, firm and chewy. Won­der­ful depth and struc­ture. Needs at least another three years to soften and show you its true great­ness, yet you could de­cant two or three hours be­fore serv­ing and still en­joy now. 53% caber­net sauvi­gnon, 40%

mer­lot, 7% petit ver­dot.

95 points


A real pu­rity and beauty to this red with black­berry, black­cur­rant, light tar and

cloves. Full body, firm tan­nins and a chewy fin­ish. A struc­tured and rich wine. Start­ing to look bet­ter than the su­perb 2009. Bet­ter in 2018. 71% caber­net

sauvi­gnon, 29% mer­lot.

96 points


I like the plum and cur­rant char­ac­ter,

with tea leaf on the nose. It fol­lows through to the palate, with firm tan­nins

and as­sertive acid­ity. Needs time to soften; bet­ter in 2017. 75% caber­net sauvi­gnon, 20% mer­lot, 5% petit ver­dot.

92 points


Lots of tar, dark berry and wal­nut aro­mas in this wine. Full body, solid core of fruit and fresh tan­nins, and a min­eral,

dark berry and stone char­ac­ter. Drink or hold. 69% caber­net sauvi­gnon, 27%

mer­lot, 4% caber­net franc.

92 points

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