Chateau Cissac Haut Medoc
The elegant and silky Chateau Cissac 2012 is a fresh, classic red wine. It is a Bordeaux blend of Cabernet Sauvignon, Merlot, and Petit Verdot, classified as a high-quality Cru Bourgeois. The Cru Bourgeois label is a mark of quality awarded annually to wines produced in the Médoc region of France. The wines of the Chateau Cissac vineyards have been popular in England since the 1940s. This wine is one of the few available at its price point that benefits from light ageing of up to ten years. Buy Chateau Cissac and experiment with storing it in a cool, dark place to create new flavours and textures.
Winery Information
Chateau Cissac is located in the Haut Médoc area of France. The estate was purchased in 1895 by Jacques Mondon and enlarged in 1899 by a second purchase. This combined the vineyards of Chateau Martiny and Chateau Abiet into the estate we see today. It was eventually restored and promoted by Louis Vialard in the 1940s and 1950s. The modernisation that occurred in 1999 resulted in temperature-controlled fermentation vats. The property still holds an 18th-century charterhouse, the remnants of a Carthusian monastery rumoured to be built on the ruins of a Roman villa. The vines on the 100-hectares of land average 30 years old, planted to a density of 7,000 vines per hectare. Three varieties are planted: 70% Cabernet Sauvignon, 25% Merlot, and 5% Petit Verdot. On average, the winery produces 20,000 cases of their wines each year. It is owned by a direct descendant of Jacques Mondon and Louis Vialard, maintaining a century-old tradition.
Vinification
Temperature-controlled stainless steel vats and wooden vats initiate the malolactic fermentation process. The fermentation lasts 5 weeks on average and holds the wine at 28-30 degrees Celsius. The wine then ages for 18-20 months in French oak casks, with 30-40% of the wine ageing in new casks each year.
Viticulture
Sheltered by forests and the village of Cissac, the roots of the chateau’s vines extend into sandy, gravelly soil with lower layers of clay and limestone. While keeping to the historical wine-making practises of their forefathers, Chateau Cissac has worked to improve their soil biodiversity and regular renewal of vine stocks. The youngest vines are harvested by machine. The blend of grapes used, a mix of 70% Cabernet Sauvignon, 22% Merlot 22%, and 8% Petit Verdot result in a classical blend of flavours appreciated by wine enthusiasts all over the world.
Tasting Notes
Buy Chateau Cissac for its full flavour and dense, earthy, complex finish. Drink immediately or allow it to age and develop deeper complexity, over three years or more. It has a 12.5% alcohol content, high tannins, a hint of vanilla, and dark fruit flavours.
Serving Suggestion
Serve Chateau Cissac 2012 at room temperature, 17-21 degrees Celsius. Pairs well with bold food, especially savoury dishes. Ideal pairings include cheese, barbecue, red meat (especially roasted or grilled), smoked meats, and mushroom dishes. Grilled steak with black pepper is one delicious option to drink with this wine.
This wine is available in the UK at http://www.wineman.co.uk/product/chateau-cissac-haut-medoc where you can buy a single bottle or get a discount on cases of 6 or 12 bottles.
