Bts
-
0 Immediate | 6 Marketplace
Duty Paid
£51.00
Scores + Notes
Critic Notes
A big, smoky, tapenade, plum, black currant, and spring flower-scented nose is followed by a medium to full-bodied, textured, layered wine with sweet tannin, low acidity, and impressive concentration as well as depth. This is a gorgeous, hedonistic yet complex Margaux to drink now and over the next 12-14 years. Wine Advocate.June, 2007
Score: 91-/100 Robert Parker
Tasted at the Chateau Giscours vertical, the 2004 Chateau Giscours is a blend of 58% Cabernet Sauvignon and 42% Merlot picked between September 30 and October 16. It has a very pleasant bouquet with ripe blackcurrant, raspberry coulis, mineral and light violet scents that blossom nicely in the glass. The palate is medium-bodied with fine tannin. This is not a complex Giscours, more conservative and a little austere. Yet you have to commend the freshness and the finesse towards the finish, as it delivers delicate tarry notes on the aftertaste. Drinking perfectly now, you could cellar this for the next 10-15 years. Tasted June 2015. Jul 2016, www.robertparker.com
Score: 91-/100 Neal Martin
A solid red, with blackberry, plum and light cedar aromas and flavors. Full-bodied, with silky tannins and a long, caressing aftertaste. All together here. Best after 2008. 25,000 cases made.-James Suckling, Wine Spectator 2007
Score: 90-/100 Wine Spectator
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Product Details
Critic Notes
A big, smoky, tapenade, plum, black currant, and spring flower-scented nose is followed by a medium to full-bodied, textured, layered wine with sweet tannin, low acidity, and impressive concentration as well as depth. This is a gorgeous, hedonistic yet complex Margaux to drink now and over the next 12-14 years. Wine Advocate.June, 2007
Score: 91-/100 Robert Parker
Tasted at the Chateau Giscours vertical, the 2004 Chateau Giscours is a blend of 58% Cabernet Sauvignon and 42% Merlot picked between September 30 and October 16. It has a very pleasant bouquet with ripe blackcurrant, raspberry coulis, mineral and light violet scents that blossom nicely in the glass. The palate is medium-bodied with fine tannin. This is not a complex Giscours, more conservative and a little austere. Yet you have to commend the freshness and the finesse towards the finish, as it delivers delicate tarry notes on the aftertaste. Drinking perfectly now, you could cellar this for the next 10-15 years. Tasted June 2015. Jul 2016, www.robertparker.com
Score: 91-/100 Neal Martin
A solid red, with blackberry, plum and light cedar aromas and flavors. Full-bodied, with silky tannins and a long, caressing aftertaste. All together here. Best after 2008. 25,000 cases made.-James Suckling, Wine Spectator 2007
Score: 90-/100 Wine Spectator
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In terms of bragging rights our annual tasting at Margaux is very, very, hard to beat. This is the third February (and Bud Cuchet’s fourth) that I have visited Bordeaux and, in particular, visited Chateau Margaux for what is an eye-opening tasting of some of the component parts of the blend of the previous year’s vintage – in this case ...
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After profiling the three Pauillac first-growths, we turn our attention to the last of Médoc, the heavenly, ethereal Chateau Margaux. Chateau Margaux – A Beautiful Chateau Home to Gorgeous Wines While all of the first-growths have helped shape the history of Bordeaux winemaking, none perhaps has left a legacy quite like that Chateau Margaux. Its stately pavilion is ...
Assessing the blend: 2011 Chateau Margaux
Me: “Paul, are you sure that sample is Merlot, it tastes a lot like Cabernet?” Paul Pontallier: “Yes absolutely it’s a Merlot, amazing eh?” Me: “Paul, are you really sure this isn’t a Cabernet?” Paul Pontallier: “Hmmm, no, not any more. Let me check…” It had started as a simple question in late Nov 2011 when I was at Ch ...
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Last weekend FINE+RARE hosted a very special wine tasting dinner alongside Alexandra Petit-Mentzelopoulos of Chateau Margaux. An introduction to the history and unique philosophy of this legendary estate was presented alongside a specially curated tasting menu from top chef Matt Abé - Chef de Cuisine at the three Michelin star flagship restaurant in Chelsea.
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BY Craig Norton,
ON December 18, 2019
