Chateau Cissac Haut Medoc Bordeaux, Complete Guide

Learn everything about Chateau Cissac, Haut Medoc with wine tasting notes, and wine with food pairing tips. Learn the best vintages, the history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Cissac History, Overview

Chateau Cissac has been in the hands of the Vialard family since 1895. Chateau Cissac, which takes its name from the commune where it is situated in. The Haut Medoc appellation was created when two vineyards were combined. The grand chateau was built in 1769. The initial purchase of Chateau Martiny by Jacques Mondon which took place in 1895 was enlarged when they purchased Chateau Abiet in 1899.

Those two vineyards were brought together to create what we know of as Chateau Cissac today.

The wines of Chateau Cissac have sold well in England for decades. This is thanks in part to Louis Vialard, who promoted the wines on a continuous basis to the British wine trade since the 1940s. In 1999, Chateau Cissac was modernized and for the first time, they enjoyed the use of temperature-controlled, fermentation vats.

Chateau Cissac Vineyard, Terroir, Grapes, Winemaking

The vineyard of Chateau Cissac is planted to 70% Cabernet Sauvignon, 22% Merlot, and 8% Petit Verdot. The small amount of Malbec previously planted has been removed. The 50-hectare Left Bank vineyard of Chateau Cissac is located in the northern part of the appellation, not too distant from the border of the Pauillac and St. Estephe appellations.

The terroir is a mix of gravel, sand, limestone, and also some clay in the soils. On average, the vines are 30 years of age. The vineyard is planted to a vine density of 7,000 vines per hectare. The older vines are picked manually. The young vines are harvested by machine.

To produce the wine of Chateau Cissac, vinification takes place in large, temperature-controlled, stainless steel vats and large wood vats. Malolactic fermentation takes place in tanks. The wine is aged in 30% new, French oak barrels for up to 18 months before bottling. There is a second wine, Reflets de Chateau Cissac.

The best vintages of Chateau Cissac are: 2022, 2021, 2020, 2019, 2018, 2016, 2015, 2010 and 2009 and 2005.

On average, 20,000 cases of Chateau Cissac are produced each year. The Vialard family also owns the neighboring estate of Chateau du Breuil, which is said to be haunted, something you might want to know, should you ever receive an invitation to spend the night!

When to Drink Chateau Cissac, Anticipated Maturity, Decanting Time

Chateau Cissac needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Cissac is usually better with at least 6-9 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Cissac offers its best drinking and should reach peak maturity between 6-14 years of age after the vintage.

Serving and Decanting Chateau Cissac with Wine, Food, Pairing Tips

Chateau Cissac is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine of Chateau Cissac is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau Cissac is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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