2018 Cissac
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Tasting notes
Empty bottle 520 g. 58% Cabernet Sauvignon, 31% Merlot, 9% Petit Verdot, 2% Malbec. Two days’ maceration before fermentation in both stainless-steel and wooden vats. Fermented at low temperatures (22–24 °C). Aged for 16 months in French barrel, 20% new oak. Free SO 2 22 mg/l, total SO 2 63 mg/l. Vegan. Very dark blackish garnet. Firm and concentrated and very Médoc with cedarwood and cassis. Classic! I’d like to age it a bit longer, so a possible cellar candidate. (JR)
Critic scores
Average Score
James Suckling
James Lawther MW, jancisrobinson.com
More reviews and scores
Bright crimson still with a pale rim. Light but subtle, appetising nose. Bone dry – no compromises – so food is definitely needed but there is energy here. GV (JR)
Cru bourgeois supérieur. 58% Cabernet Sauvignon, 34% Merlot, 8% Petit Verdot. 25% new oak. Deep crimson. Aroma marked by oak spice and a little bit cedary. Surprisingly fresh but the acidity does not seem fully integrated. Chewy and all a bit disjointed at the moment but perhaps it will come round? (JH)
Medium to deep garnet-purple colored, the 2018 Cissac gives up savory notions of dried Provence herbs, charcuterie and Sichuan pepper over a core of red and black currant preserves with a touch of graphite. The medium-bodied palate delivers just enough black fruits with earthy/savory accents and a chewy texture, finishing with appealing freshness and an herbal lift.