Learn everything about Chateau Cissac, Haut Medoc with wine tasting notes and wine with food pairing tips. Learn the best vintages, a 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, in the Haut Medoc appellation was created when two vineyards were combined. The initial purchase of Chateau Martiny by Jacques Mondon was enlarged in 1899, 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 1940’s. 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, 25% Merlot and 5% Petit Verdot. The 50 hectare Left Bank vineyard of Chateau Cissac is in the northern part of the appellation, not far from the border of Pauillac and St. Estephe.
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 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 tank. 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 owner produces another wine in the Haut Medoc appellation as well, Chateau de Breuil. On average, 20,000 cases of Chateau Cissac are produced each year.
The Vialard family also own 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.
Château Cissac Wine Tasting Notes
8 Vintages 17,103 Views Sort by Vintage-Rating
|2017||Château Cissac (Haut-Médoc)|
Medium-bodied, this classically styled wine is bright with crunchy red fruits and a leafy complexity. The tannins are a bit strict, producing a sharp, red berry finish.
1,286 Views Tasted Apr 26, 2018
|2016||Château Cissac (Haut-Médoc)|
Medium-bodied, fresh and firm, this wine is already showing crisp and correct with red fruits and tobacco.
1,286 Views Tasted Apr 29, 2017
|2015||Château Cissac (Haut-Médoc)|
Lean, classic, crisp, firm style of wine with a bright, light, sweet and tart red fruit finish. 85 - 87 Pts
2,136 Views Tasted Apr 26, 2016
|2014||Château Cissac (Haut-Médoc)|
Sweet and tart red berries, medium bodied, firm, lean wine with a bright, overly fresh, red berry finish.
1,924 Views Tasted Jul 10, 2017
|2012||Château Cissac (Haut-Médoc)|
Medium bodied, fresh, classic, crisp style of a firm, earthy, blackberry wine with some austerity in the finish. The wine was produced from a blend of 75% Cabernet Sauvignon, 20% Merlot and 5% Petit Verdot.
2,768 Views Tasted May 7, 2015
|2010||Château Cissac (Haut-Médoc)|
Soft, smooth, easy drinking, medium bodied, classically styled, fresh wine with cedar, crisp, fresh cassis, earth and blackberry. With an hour of air, this drinks well young and can age for at least 5 or more years.
3,331 Views Tasted Jan 18, 2015
|2009||Château Cissac (Haut-Médoc)|
Light, bright red fruits from start to finish in this medium bodied, austere, tobacco and cedar accented wine.
775 Views Tasted Feb 10, 2019
|2005||Château Cissac (Haut-Médoc)|
Medium bodied, rustic, crisp, red berries and wet earth are what you find here. Very classic in style, others might like this wine more than I did.
3,597 Views Tasted Oct 23, 2016