Giscours has a long, rich history, which can be traced back to the fourteenth 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 nineteenth century under the promise of the Pescatore and Cruse families that Giscours gained much of its finery: the château was transformed into a neoclassical palace with architect Eugene Bülher, and the production facilities were modernized with the construction of huge buildings, including the famous «Ferme Suzanne”.
The history of Giscours represents a fascinating story, full of countless anecdotes…
In 1995, a Dutch businessman, Eric Albada Jelgersma, took over management and set about meticulously renovating the vineyard and buildings to make this prestigious estate fully worthy of its third growth ranking in the 1855 classification.
Soil : deep gravels from the Garonne river and sand from the ice
Age Planted area : 94 ha
Grape varieties: 60 % Cabernet Sauvignon - 32 % Merlot - 5 % Cabernet Franc - 3% Petit Verdot
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
Tanks : Concrete and stainless steel
Temperature management : Thermoregulation
Pumping over : varies according to the lots / Temperature during the alcoholic fermentation : 26 to 28°C
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
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