Drink 2006-2021. Parker 90: "Giscours should be taken seriously by consumers as the quality has been ratcheted up over the last 7-8 years. The deep ruby/purple-hued 2003 offers complex, evolved aromatics of wood smoke, chocolate, charcoal, black cherry jam, and cassis. Lush, medium to full-bodied, and broad, with low acidity, copious glycerin, and a layered, persistent finish (it lasts for 40+ seconds), this beauty can be drunk now or cellared for 15 years."
$70 - $80
Robert Parker(From 2000 Vintage) Probably the finest Giscours made since the 1975, this black/purple-colored 2000 offers up terrific notes of camphor, creosote, blackberry, and cassis jam intermixed with notions of smoke and earth. Spicy, with low acidity, a big, rich, fleshy, full-bodied palate, outstanding texture, and a long, pure finish, it is, to reiterate, one of the best Giscours produced over the last 25 years. A sleeper of the vintage, it is still available for a realistic price.
Connoisseurs' Guide to California Wines(From 2005 Vintage) Just a bit different in its slight bows to mint and tar, but wholly on point otherwise with concentrated cassis-like notes and hints of dried violets, new leather and toasted vanilla beans, this wine is fairly full and rounded on the palate to start and follows with extracted flavors that a bit on the chewy side but are not overly burdened by youthful tannins. Time is very much on its side, and a wait of some five to eight years seems in order.
Wine Spectator(From 1995 Vintage) "A very refined red. One of the best Giscours in years. Wonderful aromas of crushed raspberries, blackberries and other fruits. Full-bodied, with very fine tannins and a long, caressing finish. All in finesse. Best after 2001. 20,000 cases made."
Decanter(From 1970 Vintage) Rating: 0/5 - As reviewed by Decanter. Huge, deep colour; rustic, almost burned fruit on the nose; concentrated flavours. More power than elegance, but a solid wine, still youthful - a fine example of the quality of the 1970s.
Wine Advocate(From 1996 Vintage) Rating: (82-84) - As reviewed in Wine Advocate # 110 on Apr-97