Everything about Chateau Cos Labory St. Estephe Bordeaux wine Fifth Growth, producer profile, with wine tasting notes, wine and food pairings, best vintages, a history of the property, information on wine making and terroir. If you want to read about other Bordeaux wine producers: Links to all Bordeaux Wine Producer Profiles
Chateau Cos Labory History, Overview
Like other Bordeaux wine chateaux in the Saint Estephe appellation, Chateau Cos Labory takes the first part of their name from the famous hill of COS. There is history at Cos Labory. Bordeaux wine was being produced at Cos Labory in the late 1700’s when the owner at the time, Pierre Gaston died. In those days, the estate was known as Cos Gaston, which took the second part of their name from the Gaston family.
His three children drew lots for the estate. It went to his son, Hyacinthe. Hyacinthe married Anne Pauty and they had an only–child, Marie–Sany. Marie–Sany later married Francois–Armand Labory and the estate was renamed Cos Gaston Labory. At that time, they were producing more wine than Cos dEstournel, their closest neighbor.
What happened next changed the makeup of two estates located in the Medoc. Chateau Cos Labory was purchased by Louis–Gaspard d’Estournel, the owner of Chateau Cos d’Estournel. Gaspard d’Estournel sold the property a few years later after he transferred many of the best vineyard parcels from Cos Labory over to Cos d’Estournel.
In 1922, Cos Labory was sold to Ambrosio and Augusto Weber for 200,000 French Francs. Through a direct descendant, Bernard Audoy, the Weber family still own the St. Estephe property today. In 1971, the family added to their holdings in Bordeaux when they purchased another estate in Saint Estephe, Chateau Andron Blanquet. In 1999, they modernized the estate when they added temperature controlled, stainless steel fermentation tanks.
Chateau Cos Labory Vineyards, Terroir, Grapes, Winemaking
The 18 hectare Bordeaux vineyard of Cos Labory is planted to 60% Cabernet Sauvignon, 35% Merlot and 5% Cabernet Franc. There is a small amount of Petit Verdot planted in the Left Bank vineyard as well. On average, the vines are 35 years of age. The vines are planted at a density of 8,700 vines per hectare. The terroir of Cos Labory is gravel and limestone soil with patches of clay typical of the St. Estephe appellation.
Much of their vineyard for Chateau Cos Labory is located close to the chateau, next to Chateau Cos d’Estournel, which is across the road, only a stones throw away. They also have vines placed further north, next to Chateau Lafon Rochet. Much of their clay soils is in the area of Lafon Rochet, which as you would expect, is where you find their Merlot vines. The property deleafs, but not by hand. They use a leaf burning machine which can cause problems. The heat from the machine can damage the grape skins as they suffer from the burning. At Chateau Cos Labory, they do not practice green harvesting, so yields are quite high, which cuts down on the potential quality.
Chateau Cos Labory Wine Making
The wine is vinified in large, 150 hectoliter, stainless steel vats. Chateau Cos Labory is aged in about 40% new oak barrels. Interestingly, Chateau Cos Labory is one of the few Bordeaux chateaux to age their wine in American oak. The wine of Chateau Cos Labory is actually aged in a combination of French oak and American oak barrels. On average, Cos Labory produces close to 8,000 cases of Bordeaux wine per vintage. There is a second wine, Le Charme de Cos Labory.
With a terroir located right next to Chateau Cos d’Estournel, they could be making much better wine if Chateau Cos Labory was willing to use a more labor intensive approach in their vineyard management.
Serving and Decanting Chateau Cos Labory with Wine, Food, Pairing Tips
Chateau Cos Labory is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-3 hours. This allows the wine to soften and open its perfume. Older vintages do not need decanting, just enough to remove the sediment. Chateau Cos Labory is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Cos Labory is also good when served with Asian dishes, hearty fish courses like tuna, mushrooms, pasta and cheese.
Château Cos Labory Wine Tasting Notes
10 Vintages 25458 Views Sort Vintage Rating
2016 Château Cos Labory ( St. Estèphe)
Medium bodied with loads of earth, spice box, blackberry and cassis, this wine is fresh, bright and shows character and sweetness as well as fruit in the finish.
Apr 29, 2017points - Tasted 417 Views
2015 Château Cos Labory ( St. Estèphe)
An earthy, medium-bodied wine with cassis, blackberries and a crisp, herbal, sweet and tart quality to the fruit. 86 - 88 Pts
Apr 19, 2016points - Tasted 1485 Views
2014 Château Cos Labory ( St. Estèphe)
Showing much better in bottle, than in barrel, this early drinking, medium bodied wine serves up a spicy, dark, red berry centered wine with an earthy, cherry finish.
Jan 31, 2017points - Tasted 1359 Views
Smoked cherries, earth and herbs on the nose, this wine is medium-bodied, forward and easy-drinking in style with a woodsy spice mingling midst the cassis. 86-89 Pts
Apr 13, 2015points - Tasted 1775 Views
2012 Château Cos Labory ( St. Estèphe)
Blackberries and a touch of oak and rustic tannins finish with a core of blackberry and cranberry. 87 – 89 Pts
Apr 23, 2013points - Tasted 2225 Views
2011 Château Cos Labory ( St. Estèphe)
Lead pencil, smoke, stone and black cherry scents, round tannins and a fresh, black cherry finish. 88-89 Pts
Apr 8, 2012points - Tasted 2427 Views
2010 Château Cos Labory ( St. Estèphe)
Medium bodied, oaky, with ripe and over ripe blackberries, dark cherries, spice, espresso bean and herbs, this easy going blend of 65% Cabernet Sauvignon and 35% Merlot can be enjoyed now, if you like primary fruit, or with 5-7 years of age, for more secondary notes.
Aug 3, 2014points - Tasted 3671 Views
2009 Château Cos Labory ( St. Estèphe)
Medium bodied, uncompicated, fresh, earthy, red berry dominated wine .
Dec 28, 2014points - Tasted 4708 Views
2005 Château Cos Labory ( St. Estèphe)
Firm, masculine and still tannic, the wine shows an earthy, tobacco, cherry nose. Medium. full bodied, with an earthy, tannic core, give this a few more years to soften and come together.
Oct 8, 2016points - Tasted 1804 Views
2003 Château Cos Labory ( St. Estèphe)
Ready to drink and showing well with its soft, round textures, earthy, dark red and black fruits, smoke and spicy profile. Medium bodied and charming, this is quite nice and is probably the best wine I recall tasting from the property. It really shows how great 2003 is for St. Estephe.
Aug 23, 2015points - Tasted 2891 Views
1990 Château Cos Labory ( St. Estèphe)
Dried wood, mold, tobacco and clay make up the perfume. This rustic wine ends with a dry, lean, tart cherry finish.
Sep 19, 2010points - Tasted 2696 Views