Chateau Cissac 2018

- Tasting notes: “ By Laurent Saint Pasteur, technical director
The juicy Merlot grapes preserved the crunchy nature of the fruit. The Cabernets were picked at optimum ripeness: the small, highly concentrated berries needed very gentle vinification: fermentation temperatures between 24° and 25°, and no excessive extraction, to preserve the balance between fruit and structure. The Petit Verdot, which managed to resist the heat trap, is true to form: spicy, with lots of class. The surprise for 2018 is that Malbec will enter into the blend. We grow one parcel of this variety, as it’s very rarely used in great wines, but this year it is wonderfully fresh and lively. The wines are fleshy, fresh and elegant, with fine balance, a delicious taste mid-mouth, and silky tannins to finish.“

- 93 Punkte und somit unter den Top 10 Weinen im DECANTER (03/2023) Panel Tasting Cru Bourgeois 2018: „Perfumed nose of violet and geranium with plum and blackcurrant notes. Fruity, lively and oh so generous and playful. Tannins coat the mouth fully but finely giving a chalky texture to the palate that stays the right side of being dry. Drinking Window: 2023-2032“

- JoS (März 2022): „14,0 % vol; kräftiges Rubinrot mit schwarzen Reflexen; attraktiver Duft von schwarzen Kirschen, etwas Johannisbeere, Brombeere, attraktiver Vanille, Süßholz, Lakritz, Vollmilch-Schokolade; dezente Röstaromen, einladend; am Gaumen harmonisch und stimmig, Tannine von sehr guter Qualität, kräftiger Körper, elegant-samtige Textur; mineralischer Kern, komplex, strukturiert, langer Abgang, angenehmer Rückgeschmack. Dekantieren.“

- 93 Punkte WINE ENTHUSIAST, Roger Voss: "This is an impressive wine. Dominated by Cabernet Sauvignon, it is full of black-plum fruits, rich tannins and great potential. The velvet texture brings out an opulent, succulent character that will remain as the wine ages. It needs to age, so drink from 2025."

- 92-93 Punkte JAMES SUCKLING: "Very pretty, ripe fruit with blackberries, sweet tobacco and some chocolate. Medium to full body and round, ripe tannins. A slightly softer style.“

- 92 Punkte FALSTAFF, Peter Moser: "Tiefdunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Reife Pflaumen, tabakig, ein Hauch von Brombeeren und Kräuterwürze, Nougat und Orangenzesten im Hintergrund. Mittlere Komplexität, rote Kirschen, gut integrierte Tannine, salzig-mineralisch im Abgang, ein facettenreicher Speisenbegleiter."

- JANCIS ROBINSON: "Cru bourgeois supérieur. 58% Cabernet Sauvignon, 31% Merlot, 9% Petit Verdot, 2% Malbec. 
Reticent dark fruit with a dash of vanilla oak. Firmly structured, even muscular but there’s a good depth of layered fruit and freshness. One for the cellar."

- 90 Punkte JEB DUNNUCK: "The deep purple-hued 2018 Château Cissac offers up a youthful, unevolved, yet impressive style that carries medium-bodied aromas and flavors of black cherries, mulberries, toasted spices, cedarwood, and leather. Complex and beautifully balanced, with ripe, polished tannins and outstanding length, it needs just a few years of bottle age but should shine for 7-8 years or more."

- 90 Punkte VINOUS, Neal Martin: "The 2018 Cissac has a generous, fruit-driven bouquet, a mixture of red and black fruit laced with violet and light tobacco scents. The palate is medium-bodied with a potent marine/seaweed-influenced opening, tangy in the mouth with an iodine finish. This conveys a lot of personality. A fine Cissac that should give 12–15 years of drinking pleasure."