Chateau D'Issan 2022

Tasting Notes

First impressions include notes of black currant and dark cherry, complemented by the classic Margaux aroma of violets. Underneath these, there are nuances of cedar, graphite, and gravel, characteristic of the gravelly vineyards. Merlot lends the wine body in the mid-palate, but Cabernet Sauvignon plays the leading role. The wine is characterized by fine tannins, a lingering finish, and a rich flavor, with a slight hint of iron in the aftertaste. For a wine from d'Issan, it has a high concentration, yet it does not feel heavy. It can be enjoyed immediately after being exposed to air, but for full enjoyment, it is recommended to age the wine for 5 to 7 years.

Grape Varieties

The blend consists of approximately 65% Cabernet Sauvignon and 30% Merlot, which corresponds to the standard ratio for this estate with 5% balanced between Cabernet Franc, Malbec and Petit Verdot. Cabernet Sauvignon plays a key role, providing structure, black currant aromas, and hints of cedar that emerge with aging. Merlot rounds out the mid-palate and lends softness to the tannins. The deep layer of gravel lying atop the d'Issan clay layer is ideal for Cabernet Sauvignon, which is why this variety dominates here rather than on the Right Bank.

Cellaring Potential

Best enjoyed between 2028 and 2050. The 2022 vintage possesses a density of tannins and concentration that allow for long-term aging, and despite the hot growing season, the acidity reliably maintains the overall balance. Store in a dark place at a temperature of 12–14 °C, with the bottle lying horizontally. Over the next 20 years, the aromas of black currant and graphite are expected to gradually give way to notes of tobacco, leather, and truffle.

The Producer

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.