Chateau Giscours 2010
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Item# 1652-10
James Suckling
95pt
Robert Parker
92+pt
Wine Enthusiast
95pt
Wine Spectator
94pt
Vineyard
Soil: deep gravels from the Garonne river and sand from the ice Age
Planted area: 94 ha
Age of vines: 4 to 10
Years: 15% 10 to 25
Years: 50% +25 years : 33%
Density: 8 330 to 10 000 stocks /ha
Vineyard management: regular soil working, traditional thinning and manual leaf removal
Pruning: Double Guyot
Harvest: Hand-picked followed by hand sorting
Average yield: 40 to 45 hL/ha
Planted area: 94 ha
Age of vines: 4 to 10
Years: 15% 10 to 25
Years: 50% +25 years : 33%
Density: 8 330 to 10 000 stocks /ha
Vineyard management: regular soil working, traditional thinning and manual leaf removal
Pruning: Double Guyot
Harvest: Hand-picked followed by hand sorting
Average yield: 40 to 45 hL/ha
Vinification
Tanks: Concrete and stainless steel
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 26 to 28 Celsius
Vatting time: 18 to 28 days
Pressing: horizontal pneumatic and vertical mechanical
Average alcohol content: from 13 % to 13,5 % of alc./vol.
Selection: plot by plot management according to the ages of the vines and the different terroirs
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 26 to 28 Celsius
Vatting time: 18 to 28 days
Pressing: horizontal pneumatic and vertical mechanical
Average alcohol content: from 13 % to 13,5 % of alc./vol.
Selection: plot by plot management according to the ages of the vines and the different terroirs
Ageing
Type of barrels: 100 % French oak barrels(fine grain and medium toast)
Age of barrels: 50% new oak , 50% oak of 1 wine
Ageing time: 15 to 18 months
Racking: Every 3 months with candle
Fining: Egg white albumen
Age of barrels: 50% new oak , 50% oak of 1 wine
Ageing time: 15 to 18 months
Racking: Every 3 months with candle
Fining: Egg white albumen
