La Sirène de Giscours 2002

Characteristics and tasting tips for La Sirène de Giscours 2002

Tasting

Colour
The wine displays a beautiful ruby to garnet red hue.

Nose
The aromatic bouquet opens with notes of red and black fruits such as cherry, blackcurrant and raspberry. It is enriched by delicate floral touches of violet and rose, complemented by subtle hints of cedar, graphite and tobacco.

Palate
The attack is soft and welcoming, revealing a medium body supported by lovely freshness. The creamy texture blends harmoniously with silky tannins, leading to an elegant and indulgent finish.

Food and wine pairing
This red wine pairs wonderfully with roast duck, light game or grilled lamb chops. As for cheese, it will enhance aged pressed cheeses such as Gouda or Comté.

Serving and cellaring
To fully appreciate La Sirène de Giscours 2002, it is best served at a temperature between 16 and 18°C.

The elegance and fruit of a red second wine from Margaux

The estate
Located in the renowned Bordeaux region, Château Giscours officially began its winemaking history in 1552 under the leadership of Pierre de Lhomme. Classified as a Troisième Grand Cru Classé in 1855, this emblematic estate resembles a small village in its own right, surrounded by rich biodiversity. Today, the Albada Jelgersma family is the sole owner of this vast property. Under the management of Alexander Van Beek, the estate stands out for its strong commitment to agroecology and to preserving its exceptional terroirs.

The vineyard
The vineyard stretches across particularly warm, free-draining mounds of Garonne gravel, ideal for growing vines. Within the Margaux appellation, the plots benefit from a meticulous intra-plot approach and conservation viticulture. The estate practises interplanting to preserve the root ecosystem of its oldest vines, some of which date back to 1923. A large proportion of the vineyard is farmed organically, thereby fostering the natural biodiversity of the soils.

Winemaking and ageing
The making of La Sirène de Giscours 2002 begins with manual, plot-by-plot harvesting, followed by double sorting, including a rigorous optical sorting stage. The berries then undergo a cold pre-fermentation maceration to enhance the fruit, before an alcoholic fermentation conducted like a gentle infusion. Following malolactic fermentation in vats, the wine is aged in French oak barrels, refining its structure and polishing its tannins with great precision.

Grape varieties
This second wine is made from a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.