Chateau Giscours is a Third Growth classified estate in the Margaux appellation, covering 100 hectares of vines and operating with a blend dominated by Cabernet Sauvignon (64%) complemented by Merlot (30%) and smaller quantities of Cabernet Franc and Petit Verdot. Following its acquisition by the Jelgersma family in 1995, significant investment in both vineyard and cellar has steadily elevated the estate's quality and critical standing, with Robert Parker acknowledging the sustained improvement across recent decades.

The 2003 Bordeaux vintage is one of the most distinctive in modern memory, shaped by the catastrophic summer heat wave that struck France in August. At Giscours, the result was a wine of unusual generosity: ripe, rounded and broad, with lower acidity than typical Margaux and copious glycerin from the exceptional heat. The blend for 2003 was 60% Cabernet Sauvignon and 40% Merlot, the Merlot performing particularly well in the hot conditions. Aged in 50% new French oak, the wine has evolved significantly over the intervening two decades.

Robert Parker gave the 2003 Giscours 90 points, describing it as 'lush, medium to full-bodied and broad, with low acidity, copious glycerin and a layered, persistent finish.' Wine Spectator awarded 91 points. In magnum format, the 2003's unusual richness has been tempered by the slower evolution that the larger format provides, suggesting that the wine may have retained more freshness than standard bottles of the same vintage. At over twenty years of age, the character should be evolving toward a complex, mature tertiary profile.

Drink now; the 2003's unusually ripe character suggests relatively early maturity in any format, though the magnum extends this. Pair with duck a l'orange, braised lamb or strong aged cheeses. Decant for two hours and serve at 17 degrees Celsius.

Deep garnet with mature orange-brick tints. The evolved bouquet opens with wood smoke, dried cherry, dark chocolate, black cherry jam and cassis. The palate is medium to full bodied and broad, with low acidity typical of the vintage, copious glycerin and a warm, persistent finish. Mature and ready, with diminishing window ahead.