【James Suckling 96 pts】
This has attractive, glossy, ripe red-plum and licorice aromas with cedar, flowers and red berries, as well as a stony edge. A very fragrant, cabernet-driven nose. The palate has elegance and grace with sleek and charming, balanced style and a discreet tannin structure that holds the finish long and fresh.
【Wine Enthusiast 96 pts】
This nearly 200-acre estate lies in the south of the Margaux appellation. The wine is another great success in a series of superb years. It is rich but the structure and finely textured fruit give it style and longevity.
【Robert Parker 93-95 pts】
picked between 26 September and 20 October. which is a little less than in 2015. Naturally that dominant proportion of Cabernet drives the aromatics with blackberry, cedar and graphite aromas. The palate is very well structured, more masculine than the 2015 and maybe without quite the same level of precision, but there is great density and length to this Giscours. I found that improved in the glass, gaining more energy from the ether. It is an impressive follow-up to last year's Giscours.
【Vinous 94pts】
The 2016 Giscours has a very pure, refined bouquet featuring lifted blackberry, cassis and light violet aromas. The palate is medium-bodied with fine-boned tannins, well-judged acidity and finely integrated oak toward the precise finish. This is what a finely crafted Margaux looks like, and I suspect it will get even better with bottle age. Tasted blind at the Southwold tasting.
【Wine Spectator 92 pts】
This is on the darker side of the ledger, with well-melded black currant, blackberry and black cherry fruit, infused with brambly energy and allied to a graphite spine on the anise-tinged finish. Features a light woodsy echo at the very end, but there's plenty of flesh here. Best from 2022 through 2032. 34,667 cases made.
Chateau Giscours（美人魚城堡）坐落於法國波爾多的Margaux產區。在Medoc 1855分級中，Chateau Giscours（美人魚城堡）被評為三級莊。因其酒款酒標上有一條端莊典雅的金色美人魚，人們親切地將這個酒莊稱為“美人魚城堡”。
同眾多法國知名酒莊一樣，Chateau Giscours（美人魚城堡）也有著悠久的歷史，最早可遠溯至14世紀，那時莊園只是荒原上的一個防禦塔。1552年，富有的波爾多布商Pierre de Lhomme買下了這塊園地，種下了第一批葡萄藤。在接下來的幾個世紀裏，之後的城堡繼承者們都對葡萄酒的生產以及酒莊建築的修建做出一定貢獻。
19世紀時，在Pescatore 和Cruse家族的大力推動下，Chateau Giscours（美人魚城堡）開始嶄露頭角。酒莊的城堡被改建成新古典主義風格，漂亮且宏大，著名園林設計師Eugene Bulher在此栽種了稀有樹種。此外，酒莊還新建了大量的莊園建築物，對其生產設備也進行了現代化的改造。跟酒莊的輝煌建築相匹配，酒莊葡萄酒的聲譽也日漸響亮，在1855年，Chateau Giscours（美人魚城堡）被評為三級莊。受世界大戰和經濟下滑的影響，Chateau Giscours（美人魚城堡）一度陷入低迷期。1995年，荷蘭商人Eric Albada Jelgersma接手了酒莊。秉持著使酒莊恢復昔日風采的信念，Eric Albada Jelgersma投入大量精力，對酒莊進行了諸多現代化革新，酒莊漸獲新生，迎來了復興和現代化發展的新篇章。
Chateau Giscours（美人魚城堡）的葡萄園面積約為94公頃，種植著60% Cabernet Sauvignon、32% Merlot、5% Cabernet Franc和3% Petit Verdot，其中約33%的葡萄樹樹齡超過25年。葡萄園的土壤為瑪歌產區典型的沖積礫石和砂土土壤，其中礫石起著至關重要的作用，不僅可以反射太陽光，在夜間使葡萄園保持穩定的溫度，而且該土壤排水性能良好，為葡萄的成熟提供了理想的條件。溫和的氣候是另一個有利因素。這些因素在一起構成微妙的平衡，使得葡萄園的風土十分有利於葡萄樹的生長和果實的成熟。
Chateau Giscours（美人魚城堡）採用傳統的釀造工藝，釀制出的葡萄酒別有一番風味。酒莊在釀制正牌酒——美人魚城堡紅葡萄酒（Chateau Giscours, Margaux, France）時，會先將葡萄置於控溫的水泥罐和不銹鋼大桶中發酵約18-28天，發酵溫度為26℃-28℃，壓榨會同時採用水準氣囊式壓榨和垂直機械壓榨，發酵後的酒液會在法國橡木桶中陳釀15-18個月，新桶比例為50%，期間每3個月會進行一次倒罐，最後會用蛋清澄清酒液。
Chateau Giscours（美人魚城堡）的主要酒款有正牌酒——Chateau Giscours、La Sirene de Giscours和Le Rose de Giscours等。其中，Chateau Giscours紅葡萄酒以細膩柔美的口感著稱，其色澤深沉而濃厚，酒香複雜，單寧圓滑柔軟，非常優雅美妙。
