Chateau Cissac – Cru Bourgeois, Haut-Medoc – 2018

Description

ABOUT THE PRODUCER:
In 1895, Jacques Mondon, a lawyer in Pauillac, acquired several vineyards in the parish of Cissac-Medoc. He combined these different vineyards under the name of Château Cissac. In 1940 Louis Vialard inherited the property from his grandparents Mondon and he set about the task of restoring the vineyards and the outbuildings as well as the family home. Louis who is largely responsible for the excellent reputation of the Chateau died in 2009. He is succeeded by his daughter Danielle and grandaughter Marie. ” The château is of a particular architectural style, ‘Chartreuse’ of the 18th century and is probably on the site of a Roman Villa.

THE VINTAGE:
Despite initially challenging weather, the 2018 Bordeaux vintage was excellent. The winter was unusually wet and remained so throughout the spring, the wettest in 30 years, which resulted in threats of mildew. However, conditions eased, allowing for a successful flowering followed by a particularly hot, dry summer with surprisingly cool nights, from June through to September. September brought welcome rains, reviving the vines. Harvest took place under ideal conditions, producing small, thick-skinned and highly concentrated berries, resulting in rich wines, slightly raised alcohol levels, with balancing acidity and a fresh, fruity appeal.

ABOUT THE VINEYARD:
The vines of Château Cissac are situated on a plateau with a soil composed of gravel deposits from the Garonne River from the Bunz-Mindel period, over chalk. It is located at an altitude of 27.5 metres above sea level, equivalent to the highest points of the neighbouring appellations, Saint Estèphe and Pauillac. The vines have an average age of 34 years and produce low yields of 38 hl/ha. Integrated pest management takes place throughout the vineyard, along with leaf thinning mechanically and manually in part of the vineyard, tillage of the soil and the planting of grass cover between the vines.

THE WINEMAKING PROCESS:
Fermentation took place in both stainless steel and wooden vats, which brought out the best in each parcel of fruit, imparting subtle oak complexity. Exceptionally low fermentation temperatures resulted in good extraction while preserving the vibrant fruit and natural sweetness from the ripe berries. The wine was aged for 14 to 16 months in oak casks, of which 30% was new French oak.

OUR TASTING NOTES:
Aromas of ripe blackberries are complemented by a hint of spice from the Petit Verdot. The ripe, firm tannins are balanced by freshness on the palate, through to a long, elegant finish.

GRAPE VARIETY:
Cabernet Sauvignon 58%, Merlot 31%, Petit Verdot 9%, Malbec 2%.

AWARDS:
• 93 Points, Wine Enthusiast, 2020
• 91 Points, Decanter, 2022
• 92/93 Points, James Suckling, 2022