Today’s #MerlotThursday wine is actually just 50% Merlot–so I drank two glasses to make it count. 😉
The “Haut-Médoc de Giscours” is the third label of Château Giscours, a prestigious Third Growth estate in the Margaux appellation of Bordeaux. The fruit comes from Giscours’ 60 hectares of vines in the Haut-Médoc, slightly inland and adjacent to their Margaux holdings.
This proximity isn’t just trivia, but a big reason why second and third wines are such a smart buy. Bordeaux second and third wines aren’t second-best or third-best. They’re often where top producers channel fruit that doesn’t fit their main wine’s style…or that grows just outside of a famous appellation’s official boundaries.
But these vines’ humble(r) origins can be your good fortune. At their best, they strike a nimble balance between structure and fruit. That means they can be enjoyed by casual red-wine drinkers, not just tannin-loving Bordeaux fiends. They’re ready to drink earlier–Bordeaux without the wait.
Most of all, I appreciate how these bottles are easy to uncork for a family dinner without that nagging feeling that you ought to be saving it for a special occasion. If you’re curious about great-quality Bordeaux but hesitant to commit to the price, this is exactly the category to explore.
Tasting Notes
The 2020 Haut-Médoc de Giscours starts boldly, with a showy nose of fresh berries and spice. Sun-warmed blackberries, redcurrant jam, cinnamon stick and cedar oil are the attention-getting opening act. They’re followed by many of Bordeaux’s classic supporting characters: Graphite, violets, crushed mint, and a slight vegetal bite reminiscent of radish sprouts.
On the palate, it’s smooth and spicy in equal parts–ripe-fruited but refreshing. Luscious red and black berries are consistent with its soft mouthfeel and palate-tingling acidity. A lingering finish of orris root ties together the floral, earthy, and spicy notes with ease.
The 2020 vintage is exactly balanced between Cabernet Sauvignon and Merlot, 50-50. A warm and dry growing season gives this wine plentiful, plush fruit. Warm-wood flavors of cedar and cinnamon keep it lively.
It’s a concentrated, indulgent pour–and a great value at $30-$35.
Food Pairing
Bordeaux and braises are a perfect match. Not just flavor-wise, but timing-wise.
Here’s the elite foodie move: Start your braise in the afternoon. Take it out of the oven just before dinner time–when your appetite is tickled by the aroma but not yet ravenous.
Next, pick a Bordeaux from the wine rack. Taste it. Pour yourself a big glass and let it aerate for the 30 or 45 minutes it takes to make a couple of sides and a pan sauce. Taste the wine again. Sit down to a hearty meal feeling like a medieval king.
Though the Giscours was perhaps overqualified for the task of “food wine,” nobody at the table complained. The chef (moi) kept it classic with lamb shanks and a warm pea salad* with radishes, feta, and mint.
Bottle: Château Giscours “Haut-Médoc de Giscours” (2020) – Bordeaux, France
Variety: 50% Merlot, 50% Cabernet Sauvignon
ABV: 13.5%
Suggested retail: $34.99
My rating: 9.2 (out of 10)
*Spring Pea Salad Recipe
Too easy and too tasty not to share. This colorful side dish can be served warm, chilled, or room temperature.
Take one bag of frozen peas and blanch them in boiling, lightly salted water for 30 seconds. Drain.
While the peas are still warm, fold in one tablespoon minced yellow onion. Dress with equal parts sherry vinegar (or cider vinegar) and olive oil. Cool slightly. Gently mix in sliced radishes, chopped mint, and crumbled feta cheese. Season to taste with salt and fresh-ground pepper.
If you’re going to make the salad ahead (and/or serve it cold), shock the peas in cold water after simmering them to maintain their color. Add the other ingredients and refrigerate for at least an hour or two to let the flavors blend.
On Thursdays, we Merlot! You can view archived #MerlotThursday reviews here.
Review disclosure: I was not compensated or provided any free products for this review. Opinions expressed on The Wine Fairy blog are entirely my own.
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