Chateau D'Issan 2018

Tasting Note Chateau D'Issan 2018

Aromas of black currant and rich plum come to the forefront, complemented by the freshness of violets and the graphite-like sharpness characteristic of Margaux. The cedar aroma, imparted by the oak barrels, remains in the background and does not dominate. On the palate, the 2018 vintage is smooth, with the sweetness of fruit ripened during a hot summer, but the tannins are firm and have a fine-grained, almost powdery texture. A metallic minerality lingers in the finish. The wine can be enjoyed now after decanting, though its structure suggests it should be given time to age. It is recommended to age it for at least another 5 years.

Grape Varieties

In the 2018 vintage, Cabernet Sauvignon makes up about 60% of the blend, with Merlot accounting for the remaining 40%. Cabernet brings to the wine the robust foundation, blackcurrant aroma, and structure capable of withstanding long-term aging that are characteristic of Margaux with its gravelly soils. Merlot adds roundness to the mid-palate and softens the sharpness of the tannins. This blend ratio is ideal for the d'Issan, as the deep layer of gravel allows the Cabernet roots to penetrate deeply, while the clay subsoil prevents the Merlot from drying out.

Cellaring Potential

Best enjoyed between 2026 and 2045. The 2018 vintage possesses a density of tannins and concentration that will easily withstand 20 years of aging; however, this does not mean that this wine requires excessive patience. Store in a room with constant humidity at a temperature of 12–14 °C. As it matures, the fruit notes are expected to evolve from black currant to dried plum and tobacco, while the cedar notes will deepen.

About Chateau D'Issan

Wine has been produced at d'Issan since the Middle Ages, and the current château, surrounded by a moat, was built in the 17th century. The walled "Clos" vineyard was completed in 1644. However, d'Issan's modern history truly began in 1945, when the Cruz family acquired the neglected estate and replanted the vineyards. In 1998, management passed to Emmanuel Cruz, who achieved a significant improvement in quality, and in 2012, the Lorenzetti family joined the business as co-owners. We offer d’Issan wines because, despite their third-growth-level pricing, they always deliver the aromas of Margaux.

Terroir & Climate

The vineyards are located on a gravelly hill in the very heart of the Margaux AOC, between Château Palmer and Château Margaux. The croupe (a gravelly rise) is well-drained and warms up quickly, forcing the vines to send their roots deep into the underlying clay layer in search of moisture. This is precisely where the wine’s richness comes from. The mouth of the Gironde River moderates temperature fluctuations, and since this estate is located almost exactly on the 45th parallel north, it enjoys long, warm summers and mild winters. For the Cabernet Sauvignon variety, these are, in essence, the typical conditions of the Left Bank.

Winemaking

The hand-harvested grapes undergo a two-stage sorting process (first by hand, then on a vibrating sorting table) and flow by gravity into stainless steel tanks, separated by vineyard plot. Fermentation and maceration last between 18 and 24 days. The blend is determined in January and February in consultation with consultant Éric Boissenot, after which the wine is aged in French oak barriques (225-liter Bordeaux barrels) for 16–18 months. About half of the barrels are new. This proportion of new barrels is sufficient to impart structure and spicy notes to the wine without detracting from the floral nuances characteristic of Margaux. Each year, the chateau ships approximately 100,000 bottles of grand vin.

Food Pairing

Tannins require proteins and fats. Examples of successful pairings:

• Simply grilled beef short ribs with shallots and bone marrow
• Lamb breast with thyme—a classic pairing from the Médoc region
• Roast duck with cherries. The fruity notes harmonize with the wine
• After opening the bottle—aged Comté cheese or hard cheeses made from sheep’s milk

Serve at 16–18 °C. Young vintages, such as the 2022, should be decanted for at least an hour before serving to allow them to breathe.