Learn everything about Chateau Cos d’Estournel St. Estephe Bordeaux, Second Growth, with wine tasting notes and wine with food pairing tips. Learn all 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 Cos d’Estournel History, Overview
Chateau Cos d’Estournel has a long and distinguished history as a Bordeaux wine property in the St. Estephe appellation that is as interesting as the estate’s unique architecture. Louis Gaspard d’Estournel, gave his name to the estate after founding in 1811. It did not take more than a few years before Chateau Cos d’Estournel became famous with wine lovers and royalty all over the world. In those early days, the wines of Cos d’Estournel were not sold through the Negociant system.
The owner preferred selling his wine directly to his customers. In fact, Chateau Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today.
Chateau Cos d’Estournel was one of the first Bordeaux chateaux to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. If you’re at the property, the statue on the bench in the front courtyard is of the founder, Louis Gaspard d’Estournel. The estate was next purchased by an owner that sold their wines on the Place de Bordeaux, using the negociant system.
You can be assured that if the chateau was not selling their wines through the negociant system, it would never have been included in the 1855 Classification! So that turned out to be a fortuitous decision indeed. Chateau Cos d’Estournel was sold to the Charmolue family who you may know as the owner of the neighboring estate of Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. That purchase was the beginning of the next major step in the development of Cos d’Estournel.
Chateau Cos d’Estournel, the Modern Era
Decades later, the grandchildren of Fernand Ginestet, Jean-Marie Prats, Yves Prats and Bruno Prats took over ownership and management of Cos d’Estournel. In 1995, Cos d’Estournel became one of the first brands to begin promoting the sale of their wines in China. Bruno Prats sold the property to the Merlaut family, owners of the Taillan Group in 1998. The next era in the development of Chateau Cos d’Estournel took place in 2000, when Chateau Cos d’Estournel was bought by the industrious and wealthy Michel Reybier, who earned his fortune in the food industry.
Keeping things all in the family, Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things moved from good to better thanks to the energetic efforts of Jean-Guillaume Prats who helped design the most modern wine making facilities in the entire Bordeaux wine making appellation at the time.
A complete renovation of Cos d’Estournel took place in not only the winemaking facilities and cellars, but in parts of the chateau as well. While the wine making facilities are completely modern, with their 100% gravity design, the outward appearance retained the original design and feeling that has always been a part of Chateau Cos d’Estournel. October 15, 2012, Jean Guillaume Prats announced he was leaving Chateau Cos d’Estournel to join LVMH. Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the estate.
Cos d’Estournel’s new cellar is the fruit of long years of joint reflection by the technical team, the architect Jean-Michel Wilmotte and Jean Guillaume Prats. It’s a marvel from an architectural point of view, with its unique blend of simplicity and modern technology.
The end result is that the cellars of Cos d’Estournel are unique to Bordeaux and to the rest of world. What makes this special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve of its purity and allow for the expression of their special terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux.
New Cellars of Cos d’Estournel
The gleaming, new cellars at Chateau Cos d’Estournel includes 72 isothermal, cone shaped, stainless steel vats. The vats are specifically designed for thermal inertia. The 72 vats have a wide range of capacities to correspond with the needs of each parcel of vines. The vats range in size from as small as 19 hectoliters all the way up to 115 hectolitres. 12 of the smaller vats that are designed to handle between 19 hectoliters up to 60 hectoliters have two levels in each vat. In other words, this offers the technical equivalent of 24 separate vats. Each of the vats are double lined, which allows for more exact temperature control. None of the vats use interior heat coils.
Perhaps the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and racking off processes, which introduce air and often destabilize the marc.
From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a pumpless, pump over. What takes place is, the wine is released from the main vat where the skins remain. By gravity, the juice is then moved into smaller vats which are on wheels. These small vats are sent to the glass elevators where they are moved up one floor and returned back into the vat by gravity to cover the skins. At this point, that process is still unique to Chateau Cos d’Estournel.
Style and character of Cos d’Estournel Wine
Chateau Cos d’Estournel is clearly one of the best producers in the Medoc. They are making one of the most exciting Bordeaux wines today! The wines are rich, sensuous, age worthy, concentrated, refined, powerful, elegant and tannic. They are meant to age. Even though these wines are packed, everything is in perfect balance. The perfume offers a unique incense quality, that is not found in other Bordeaux wines. Make no mistake the Bordeaux wine being produced at Chateau Cos d’Estournel today are better than anything this historic estate has made at any point in their history!
In my opinion, which is shared by numerous tasters, 2009 is the finest wine Chateau Cos d’Estournel has ever produced. However, that opinion is not shared by everyone. Numerous choices took place before this happened, starting with when to pick. Prats considered harvesting the young Cabernet Sauvignon vines first. He changed his mind and began with the older vines.
Jean Guillaume Prats explained, “The fruit was fully mature in some of the older vine blocks. The grapes would not improve. The Cabernet Sauvignon was already at 14% potential alcohol. The fruit could gain concentration and sugar, but you would also lose volume”. The grapes are completely destemmed at Cos d’Estournel, but Prats stated, “The stems are so ripe in 2009, they could have been included!”
The best vintages of Cos d’Estournel are: 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2006, 2005, 2003, 2002, 2000, 1996, 1990 and 1982. Depending on the vintage, Chateau Cos d’Estournel will start drinking at its best with 10 to 20 years of bottle age, but of course, that varies, with the character of the vintage. While Chateau Cos d’Estournel has the ability to age and evolve for decades, older vintages of Cos d’Estournel have not proven to be really exciting. Clearly, the best wines in the history of the estate are being made today. If you are planning on buying older vintages, you need to exercise extreme caution.
Making the wines of Cos d’Estournel
The production of the wine of Cos d’Estournel is labor intensive starting the moment the grapes enter the gleaming new facility. The berries travel through a tunnel that instantly lowers the temperature of the fruit to 3-5 degrees Celsius. This sudden chilling stops the loss of juice while also slowing oxidation. Next, the grapes are cold macerated at 7-9 degrees Celsius for about a week. Pump overs are done by gravity recycling. The juice from the top of the vat moves to the bottom of the vat entirely by gravity. The fermentation takes place at low temperatures to avoid over extraction or harsh tannins.
Jean-Guillaume Prats in a discussion on 2009 Cos d’Estournel explained the role of the new cellars in producing the wine, “Gravity cellars allow for a complete non intervention in making the wine. The use of gravity allows for the purest possible expression of the fruit grown in the gravelly, rock, and stone terroir of Cos d’Estournel. Today, the wine is always moved by gravity. It’s never forced or touched by human hands.”
The Vineyard, Terroir and Grapes of Cos d’Estournel
The 91 hectare vineyard of Chateau Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located close to the border between Pauillac and Saint Estephe at the southern tip of the Saint Estephe appellation.
The vineyard has cultivated 84 hectares of vines. Even though the vineyard has been expanded over the years, the grape varietals planted here have remained consistent. The vineyard, located on the hill of Cos, has gentle elevations of up to 20 meters. On average, the vines are 35 years of age. But the estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters.
Cos, which is translated from old Gascon speech means the hill of pebbles, which aptly describes the terroir along with clay, gravel, sand and limestone soil. However, there is a unique aspect to the soil at Cos d’Estournel, as you find more gravel and less clay here, than you do at other neighboring vineyards.
Because the fruit is grown close to the Atlantic ocean in a cool climate, Cos d’Estournel is often among the last of the properties in the Medoc to harvest. The vineyard is managed by teams and each team member is given 45,000 vines to look after. The vineyard, which is almost one large block, can be further divided into 72 separate parcels.
When to Drink Chateau Cos d’Estournel, Anticipated Maturity, Decanting Time
Chateau Cos d’Estournel can be enjoyed early, with a long decanting, but it is not when the wine shows its best. The wine is much better with several years of bottle age. Of course that can vary slightly, depending on the vintage. Most vintages demand at least 12 to 20 years before the wine starts showing its best attributes.
Chateau Cos d’Estournel offers its best drinking and should reach peak maturity between 15-40 years of life. Young vintages can be decanted for 2-4 hours, or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Cos d’Estournel with Wine, Food, Pairing Tips
Chateau Cos d’Estournel 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 2-4 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Cos d’Estournel is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Cos d’Estournel is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
White wine of Cos d’Estournel and other wines of the estate
Chateau Cos d’Estournel also makes a dry, white Bordeaux wine Cos d’Estournel Blanc. The wine is produced from a blend of of approximately 80% Sauvignon Blanc and 20% Semillon grown north of St. Estephe, in the Jau-Dignac and Loirac regions. For the white wine, the terroir is a mix of sand, clay, small stones and limestone soils. The vineyard is close to their Goulee property, which is in the Medoc, directly north of Saint Estephe. The debut vintage for Chateau Cos d’Estournel Blanc was 2005. For the first few vintages, the production was close to 100 cases. Because the initial production was so small, the wine was not available for sale as a future until 2009. At that point, the production rose to close to 200 cases, which was considered enough for their white Bordeaux wine to be offered as a future. To produce Cos d’Estournel Blanc, the wine is barrel fermented and aged is mostly one year old barrels to maintain maximum freshness. There is no malolactic fermentation. The wine is best enjoyed in its youth. The wine is sold as a generic AOC Bordeaux Blanc. Cos d’Estournel Blanc is best served with all types of seafood and various cheeses.
Chateau Cos d’Estournel makes a second wine, Les Pagodes de Cos, which was first produced with the 1994 vintage. Originally, the second wine was called Marbuzet. The majority of the fruit came from their vineyard called Marbuzet, hence the name. The name was changed after both properties were purchased by Michel Reybier. Today, the grapes used in the second wine, Les Pagodes de Cos can from time to time, include fruit from Marbuzet, their other estate in St. Estephe, as well as grapes from young vines and declassified wine intended for Cos d’Estournel. Since 2005, Les Pagodes de Cos has morphed into one of the better second wines in all of Bordeaux. On average, Les Pagodes de Cos is aged in 40% new, French oak barrels.
In 2003, the Reybier group produced their debut vintage of Goulee by Cos d’Estournel from a vineyard they own in the Medoc, that is situated north of St. Estephe. In 2009 Michel Reybier and Chateau Cos d’Estournel purchased vineyards in Tokaji with they obtained the Hetszolo estate. Michel Reybier is also an investor in Champagne, with a company he owns, The Pressoirs de France group. The company is a large supplier for bulk and inexpensive Champagne to the big supermarkets in England. The wine is sold as Michel Reybier Champagne.
Starting with the 2012 vintage, Cos d’Estournel began to use the Tesa system of anti-counterfeiting measure as well, allowing consumers to verify the authenticity of their bottle with the use of a bar code sticker that is placed on the label and the original wood case.
Château Cos d'Estournel Wine Tasting Notes
55 Vintages 681169 Views Sort Vintage - Rating
Deep purple at the edges of its inky hue, this wine shows smoke, (Yes, a Deep Purple wine that shows Smoke on the Water) with licorice, Asian spice boysenberry and blackberries at the front of the perfume. The wine is full-bodied, concentrated and palate staining (so don’t spill it on the rug) but it also shows freshness, spice and lift. The fruits are sweet, ripe and ready to eat but that’s just the beginning, stand by for late breaking licorice, spice and silky tannins. There is energy and lift that grabs a seat at the table this year. Produced from a blend of 76% Cabernet Sauvignon, 23% Merlot and 1% Cabernet Franc, this wine reached 13.07% alcohol with a pH of 3.66 and is now aging in 80% new, French oak barrels. The harvest took place from September 26 to October 15. 96 - 98 Pts
Apr 24, 2017points - Tasted 11686 Views
Pomelo and honeysuckle on the nose and palate, with fresh citrus accents and a juicy, shot of lime in the finish, with fresh, crispness.
Apr 24, 2017points - Tasted 1031 Views
Fresh, sweet black raspberries and bright red fruits are the center of this crisp, spicy wine. Produced from blending 50% Cabernet Sauvignon, 46.5% Merlot, 5% Cabernet Franc and 3% Petit Verdot, the wine reached 13.02% alcohol and represents 55% of the harvest. 90-92 Pts
Apr 29, 2017points - Tasted 2117 Views
Losing its baby fat and firming up, gaining in intensity and finesse, the wine is full bodied, fresh, deep and concentrated with ripe, spicy, cassis and black fruits.
Jul 12, 2017points - Tasted 1566 Views
With fine intensity of color, this wine leans to the elegant, fresh side of the style range, a thrill for those tasters who think Cos has gone too far on the ripe side. (I'm not one of those people) Soft and lush with salty tannins and supple, round textures, blackberry, dark chocolate and espresso heighten the smooth, refined finish. The key to this year's successful vintage was in the selection. Only the oldest vines, vines dating back at least 55 years, were used in the process and only 39% of the harvest was placed in the Grand Vin. Produced from a blend of 75% Cabernet Sauvignon, 23.5% Merlot and 1.5% Cabernet Franc, this wine reached 13.4% alcohol with a pH of 3.77 and is now aging in 80% new, French oak barrels. 95 - 96 Pts
Apr 19, 2016points - Tasted 9670 Views
From 75% Sauvignon Blanc, and 25% Semillon, the wine is crisp, fresh, lively and packed with green apples, grapefruit, lemon, lime and sweet honeysuckle.
Apr 29, 2016points - Tasted 1156 Views
Medium-bodied, approachable and elegant in style with an open, polished, sweet, black cherry core of fruit. This is going to be good to drink while waiting for its big brother, the Grand Vin, to mature. 12.9% alcohol. The wine was made from a blend of 46.2% Merlot, 44% Cabernet Sauvignon, 5.8% Cabernet Franc and 4% Petit Verdot. 86-88 Pts
Apr 19, 2016points - Tasted 1925 Views
Full bodied, concentrated and with a lush character to the tannins, the fruit is ripe, sweet and fresh. There is a sweetness and purity to the dark red berries that tastes and feels great. On the palate, the blackberries, earth, licorice and spice continue the experience. Drink a bottle young for its youthful vibrancy and save the rest for at least a decade, which is when this beauty will just start to shine its lights brightly.
Jul 18, 2017points - Tasted 5055 Views
Intense in color with a showy nose and the already present tones of tobacco leaves, anise, earth and vine-ripened berries, this wine is luxurious on the palate, plump and concentrated with roasted espresso bean, cocoa, warm berries, spice and freshness to the ripe fruits in the finish. Produced from a blend of 65% Cabernet Sauvignon, 33% Merlot and 2% Cabernet Franc, the wine reached 14.2% alcohol with a pH of 3.77. The wine is aging in 80% new, French oak barrels. After a rocky start with the difficult 2013 vintage, Aymeric de Gironde has clearly stepped up his game! 95-96 Pts
Apr 13, 2015points - Tasted 6957 Views
Probably not a wine to make old bones, but so what? The fresh squeezed lemon, lime, green apple and grapefruit, with a hint of honeysuckle, orange rind and vanilla bean are already serving up their easy to taste goods. The wine was made from a blend of 66% Sauvignon Blanc and 34% Semillon.
Jul 18, 2017points - Tasted 1702 Views
A cheerful nose of grapefruit, lemon, lime, green apple and honeysuckle, this is an invigorating, lively wine ideal to sip with a summer supper of freshly caught seafood.
Apr 13, 2015points - Tasted 1661 Views
Better from bottle than from barrel, there is a refined character to the ripe, juicy, bright fruits, and the Asian, spiced nuances really add a lot of complexity here. Fresh, forward and with personality, this medium bodied wine can be enjoyed young, and over the next decade with ease.
Jul 18, 2017points - Tasted 1512 Views
Smoke, licorice, flowers and sweet black cherries on the nose, this wine is soft, forward, sweet and easy drinking. 87-89 Pts
Apr 13, 2015points - Tasted 2637 Views
Quite successful for the vintage. Medium bodied, but with more depth and color than you would have expected, the wine is fresh, spicy, and polished, leaving with you silky tannins, crisp, crunchy cassis, blackberry and cherries. Give to 2-4 years in the bottle and it could be even better.
May 25, 2016points - Tasted 2025 Views
Ruby in color, cassis with cocoa powder, salty tannins and fresh dark, red berries are found in the spicy finish. From 78% Cabernet Sauvignon, 20% Merlot and 2% Cabernet Franc, with a pH of 3.6, the wine reached 12.7% alcohol, the lowest level of alcohol achieved since the early 1980’s. Produced from yields of 26.3 hectoliters per hectare, the wine will be aged in 60% new, French oak. 90-92 Pts
Apr 20, 2014points - Tasted 8553 Views
Fresh grapefruit, lime, kiwi, lemon, vanilla and honeysuckle aromas pop immediately when poured into the glass. Fresh, lively, vivacious citrus fruits, acidity, and the sensations of fresh squeezed lemons drizzled over stones will make this fun to drink in its youth. 92 Pts
Apr 20, 2014points - Tasted 1955 Views
Medium bodied, soft, forward, cherry dominated, finishing with spicy red fruits and herbs. 85-88 Pts
Apr 20, 2014points - Tasted 1939 Views
Deep in color, with Asian spice, licorice, espresso and wet earth scents open the wine. On the palate, the wine is polished, round and smooth, with cassis, licorice, cocoa, coffee bean and black cherries in the finish.
May 15, 2015points - Tasted 2757 Views
Spicy cherries and oak scents open to a fresh, cherry, herb, stone and fennel nose. Medium/full bodied, tannic, and filled with bright cassis flavors, this should be fun to drink while your’re waiting for the 2009 and 2010 to come around. Drink this on the young side. 91-93 Pts
Jul 29, 2014points - Tasted 8606 Views
Blending 75% Cabernet Sauvignon, 22% Merlot, 2% Cabernet Franc and 1% Petit Verdot, the wine reached 13.79% alcohol, with a pH of 3.75 and will be aged in 70% new French oak. The first vintage produced with Aymeric de Gironde at the helm after the departure of Jean Guillaume Prats offers the estates’ tell-tale Asian spice scents, complicated by boysenberry and jammy black cherry. Medium/full-bodied, this a lighter-bodied, firm style of Cos d’Estournel, when compared against other, more recently heralded, vintages. 90-93 Pts
Apr 23, 2013points - Tasted 4676 Views
Flowers, apricot, spice, vanilla, guava, pineapple and lemon create the attention seeking perfume. Sweet, rich, lively and ripe, the wine ends with freshness and tropical fruits with squeeze of lemon at the end.
Jul 29, 2013points - Tasted 1787 Views
Zesty lemon, lime, vanilla, grapefruit and kiwi fruits pop with no effort. In the mouth, the wine is fresh, fun and food friendly. 90-92 Pts
Apr 23, 2013points - Tasted 1322 Views
Licorice, black cherry and smoke aromas open to a medium bodied, sweet, and tart, fennel and black cherry filled wine to drink on the young side.
Jul 28, 2013points - Tasted 3463 Views
Produced from 60% Cabernet Sauvignon and 40% Merlot, the wine offers hints of oak, licorice, spice and black raspberries. Medium bodied and forward, the wine finishes with bright cherries and strawberry. 87-89 Pts
Apr 23, 2013points - Tasted 2875 Views
Candied black licorice, cassis, black and red ripe cherries and spice are easily found in the perfume. The wine is soft, with polished round tannins and a medium body. In the mouth, the wine has added weight and filled out in its texture since last tasted. The wine is already accessible and can be enjoyed young, or allowed to age for more complexity.
May 20, 2014points - Tasted 5373 Views
Blending 65% Cabernet Sauvignon with 33% Merlot and a dollop of Petit Verdot, the wine represents 36% of the production. To achieve the highest level of quality for the Grand Vin, the estate reserved more fruit for Pagodes de Cos than usual. This is the smallest amount of Cos produced since 1991. With a nose of Asian spice, black cherry liqueur, smoke, gravel, earth, truffle, vanilla and fennel, this refined, pure, fresh cassis- filled wine ends with clean, spicy cassis and blackberry in the finish. 93-95Pts
Apr 8, 2012points - Tasted 9086 Views
Blended from 67% Sauvignon Blanc and 33% Semillon, the production recently increased to 500 cases, which is about double the previous level of production. With a cloudy appearance, this unfiltered wine opens with lemon, lime, grapefruit and stone aromas. Fresh citrus, pineapple, nut and apple are found in the long finish. 92-94 Pts
Apr 8, 2012points - Tasted 2257 Views
2011 Les Pagodes de Cos is made from 70% Cabernet Sauvignon and 30% Merlot. Earth, spice and black cherry scents, medium body and a fresh plum and cherry finish are found in this wine. 89-90 Pts. 88-90 Pts
Apr 8, 2012points - Tasted 3127 Views
An exotic nose of spice box, orange peel, herbs, oak, espresso bean, jam, flowers, smoke and forest floor. Full bodied, rich, tannic, powerful, structured to age and showing a lot of freshness in the fruit, the wine is a modern version of a classic vintage of Cos d’Estournel that demands a minimum of a decade in the cellar.
May 7, 2013points - Tasted 10902 Views
Inky purple in color, the nose reeks of plum and blackberry liqueur, incense, blueberry, wood, gravel and smoke. In the mouth this big, powerful, tannic, fresh, structured Bordeaux wine demands attention. This requires serious time in the cellar before being approachable. This is a traditionally styled, muscular, powerful wine which ends with a long sensation of pure, dark berries, plums, freshness and a lot of tannin.Jean-Guillaume Prats calls 2010 Cos d’Estournel, “A perfect definition of Bordeaux wine blending austerity, power and elegance.” Jean-Guillaume added; that he loves the 2009 Cos for its glamorous style, but that is a unique vintage for the chateau.
Jul 6, 2012points - Tasted 10278 Views
2010 Cos d’Estournel was produced from 78% Cabernet Sauvignon, 19% Merlot, 2% Cabernet Franc and the remainder Petit Verdot. The wine reached 14.5 % alcohol which is a little lower than they achieved in 2009. Representing 55% of the harvest, the wine looks as dark as a midnight sky, with coaxing the wine offers smoke, Asian spice, cassis, boysenberry, stone and minerality in the complex nose. Powerful, dense, pure and packed with tannins as well as a wall of fruit, this wine requires serious aging. Long, fresh and mouth filling, while the tannin levels are less than they were in 2009, due to the higher levels of acidity, (which shaped the wines character) the wine feels more tannic. This broad shouldered, muscular wine will not be fun to drink in its youth. In time, it may become the perfect blend of tradition and modern. Tasters who were not happy with 2009 Cos should love this wine, (It’s closer in style to 2005, with a dash of 1986 blended in, than it is to 2009.) 96-98 PtsPrats thinks 2010 Cos is a perfect definition of what Bordeaux does at its best, mixing austerity, power and elegance. While he loves 2009 Cos d'Estournel for its glamorous style, Jean-Guillaume considers it a unique vintage for the chateau.
Apr 19, 2011points - Tasted 8550 Views
From a blend of 70% Sauvignon Blanc and 30% Semillon, the wine serves up a delicious, forward lemon grass, mineral, grapefruit, floral and lime scented wine that is fresh and refreshing.
May 23, 2013points - Tasted 2870 Views
Les Pagodes de Cos From an assemblage of 62% Cabernet Sauvignon, 38% Merlot, this is a brawny, focused and straight forward style of wine. In the mouth, the wine is tannic, fresh and filled with dark berries. Prats called this vintage a severe style of Pagodes that requires time. 90-92 Pts
Apr 19, 2011points - Tasted 6076 Views
The wine has dropped most of its baby fat and starting to close up. The color remains opaque, with a thick, rich, dense and intense palate presence that is made even better by the smooth, silky tannins and opulent, plush palate presence. Drink soon, or you might have to wait a decade or longer before popping a cork.
Jul 19, 2014points - Tasted 9295 Views
Shiny ink in color with purple edges, the wine comes alive with only a splash decanting. The perfume explodes with a drawer full of spices, smoke, coffee bean, incense, truffle, blackberry, blue fruit, vanilla, clay, earth and liqueur scents. Intense, the wine is packed and stacked with flavor. Powerful, pure and mouth filling, the wine coats your palate with layers of pure black and blue fruit, licorice, lead pencil and spice. This wine offers a beautiful expression pure fruit, balance, harmony and perfectly ripe tannins. The wine has changed since it was first tasted in barrel. The layers of baby fat have morphed into a beautiful, complicated wine that due to its unique style, can be enjoyed young, yet it has the ability to age and evolve for decades.
May 1, 2013points - Tasted 10966 Views
Inky in color, the aromas pop from the glass and fill your nose with licorice, incense, crushed stone, cassis, black and blueberries, espresso bean and spice. Offering incredible power and concentration, everything is in perfect balance and harmony. This is so plush, it feels like Jean-Guillaume Prats hand polished the berries one at a time before fermentation. From an assemblage of 65% Cabernet Sauvignon, 33% Merlot and 2% Cabernet Franc, the long, fresh, mouth coating, finish is purity at its best. This is completely seamless. This was my first time tasting the wine in bottle. Having tasted 2009 Cos d'Estournel multiple times in barrel, it's nice to see how the wine has evolved. The biggest difference is, the wine has exchanged some of its youthful exuberance for refinement and elegance.
Mar 10, 2012points - Tasted 11768 Views
2009 Cos d’Estournel is black ink with purple accents. The wine smells like a basket of fresh picked blackberries and blueberries with the added aromas of ground spice, coffee, incense, smoke, licorice, and black raspberry liqueur. This powerful wine coats every inch, nook, and cranny of your tongue, cheeks, gums, and palate with pure essences of black and blue fruit complemented by chocolate and kirsch. The seamless finish lasts over 60 seconds. I tasted this wine 3 times with similar results. 99/100 Pts. Jean-Guillaume Prats explained the role of the new cellars in producing the wine, “Gravity cellars allow for a complete non intervention in making the wine. This allows for the purest possible expression of the fruit grown in the gravelly rock terroir. The wine is always moved by gravity, thus never touched by human hands.” The wine is expensive. For most people, paying $300 for 2009 Cos D’Estournel is out of the question --- a perfectly reasonable point of view. Having finished tasting every major property and a plethora of smaller estates in the Medoc, if you are not planning to buy Latour, Margaux, or Haut Brion in this vintage, if you desire to own what will be a reference point wine from 2009, this is the wine to buy.
Aug 26, 2011points - Tasted 16068 Views
The color of midnight black ink with deep, purple accents. The wine slides down your glass leaving purple tear streaks, that never seem to fade. Incense, spice, fresh blackberry, cassis, hints of blue fruit, coupled with minerals and smoke. Massive waves of velvet textured, perfectly ripe black and blue fruit melt all over your mouth, coating your palate with decadent richness. There is purity, opulence and flamboyance in every sip, backed up with freshness in this potentially flawless Bordeaux wine. There was no sensation of heat and everything was in perfect harmonious balance. The long, almost :60 finish is seamless. The sample remained in my glass for almost 5 hours without any sign of fading. 2009 COS is better than 2003, which it better than 2005. This wine perfectly combines sensuous, hedonistic qualities with intellectual stimulation. This might not be a wine for Burgundy lovers. I get that. But it's purity, opulence and harmony will attract a lot of Bordeaux loving fans.
May 1, 2010points - Tasted 16867 Views
Earth, cassis, blackberry and spice scents open to a medium bodied, fresh, cassis and spice filled wine that would compete with many better-known, more expensive classified growths in a blind tasting.
May 1, 2012points - Tasted 5295 Views
Due to the increase in production, this is the first vintage of Cos Blanc to be offered as a future. The price is lower too. Produced from a blend of 80% Sauvignon Blanc and 20% Semillon, fresh squeezed lemons, grapefruit, kiwi and lemon grass scents dominate the fresh, forward styled wine.
May 22, 2013points - Tasted 2353 Views
In 2008 Cos d’Estournel experienced its lowest yields since 1991. This deeply colored wine with purple tints is almost opaque. On the nose are oak, boysenberry, blueberry, and blackberry liqueur with cassis scents. Here is a big wine, filled with dense, ripe fruit. The tannins are elegant and polished. The wine displays great purity of fruit. The finish is intense, clean, pure, and balanced. 2008 is the first vintage wherein Jean Guillaume Prats used his amazing new, 100% gravity cellars, with onespecifically sized vat per block, allowing him great precision in the wine making. 94-96 Pts
Aug 31, 2009points - Tasted 10525 Views
Fresh, bright, and perhaps too acidic for my taste, the wine delivers grapefruit, lemongrass and floral notes. I’d drink this on the young side.
May 22, 2013points - Tasted 2076 Views
Medium bodied, bright, fresh, earthy red berries, with notes of spice, earth, tobacco, espresso, fennel and fresh herbs. The texture is soft, there is an easy elegance to the wine. Fully mature, this is as good as it is going to get. So, if you want to enjoy the remainder of the of the soft fruits, pop a cork before the wine begins its slow fade into old age. The wine was made from blending 85% Cabernet Sauvignon, 12% Merlot, and 3% Cabernet Franc, reaching 13.4% alcohol. Not decanted and just popped and poured was the way to go with this wine.
Jul 18, 2017points - Tasted 2663 Views
From a blend of 80% Sauvignon Blanc and 20% Semillon, the wine is filled with fresh citrus, crushed stone and floral notes. The fruit is sweet and there is good acidity giving the wine lift and keeping it fresh.
May 22, 2013points - Tasted 1959 Views
Dark in color, but there is some lightening at the rim of the glass taking place, coupled with concentration of flavor, ripe, but firm tannins, layers of sweet, ripe, fresh, black fruits, minerality and spice, there is a lot to like about this wine. That being said, it's not ready for its prime time debut. Give it another 5 years before you pop a cork, if you can wait that long.
May 25, 2016points - Tasted 4110 Views
Perfectly balancing tannic, structure and power, with opulent, refined textures and ripe fruit, there is a lot to like in this cassis, spice, blackberry, smoke, licorice and earthy wine. If you can wait, and you should, give it until at least 2016 before popping a cork.
May 1, 2012points - Tasted 8838 Views
This is dark ruby in color with an exciting, spicy, cassis and blackberry filled nose. The wine offers a big, juicy mouthful of ripe fruit, but, the tannins are big in style. The black fruit filled finish with a hint of raspberry tones is a large, full bodied wine. But, the style of the tannins make it seem like it will take a long time to come around.
Jun 28, 2009points - Tasted 9791 Views
Lacking the level of concentration and sweetness found in 2005 or 2007, this stony, lemony wine reminds me of a light weight Chablis. The wine was produced from a blend of 72% Sauvignon Blanc and 28% Semillon.
May 22, 2013points - Tasted 2237 Views
Showing some lightening around the edges, the wine pops with cigar box, tobacco, dark chocolate, Asian spice and earthy aromatics. Fresh, ripe, sweet, long, clean, focused fruits easily move from black to red and return to black. The present tannins are smooth. The wine remains young and fresh. 5 years in the cellar will add a lot to this beauty, if you can keep your hands off it.
Jun 28, 2015points - Tasted 8583 Views
Starting to wake up from its slumber, the wine has a spicy, rich, silky character that fills your mouth with soft, polished, deep, round fruits and tannins. Still young, either decant for a few hours or wait a decade before popping a cork.
Jul 19, 2014points - Tasted 14950 Views
Deep ruby in color, with some lightening at the edges, tobacco, smoke, 5 spice, blackberry, cassis, cigar box and earthy aromas create the complex perfume. Full bodied and concentrated with flavor, this tannic, intense, long, fresh, pure wine demands cellaring. Give it at least a decade to soften and come together. This will be a very long lived wine and well reward consumers with the ability to wait, with a sublime tasting experience.
May 1, 2012points - Tasted 13724 Views
This looks like black ink. Oak, Cassis, blackberry, spice, coffee and licorice make a beautiful perfume. In the mouth, you get a blast of ripe, black fruit with a long finish. Tannic, but the tannins are polished. I would not drink this Bordeaux wine young. But I think it will be open and offer pleasure before the 06. I hate to say it, as much as I love the 05 and I do love it, I still prefer the 03
Jun 28, 2009points - Tasted 14827 Views
Almost black in color. This is a massive wine with gobs of ripe, black fruit with hints of fennel and equal amounts of tannin. This has a lot of structure and will need serious cellar time. Due to the intense concentration, the wine will reward cellaring, but, this is not a wine to enjoy young.
Nov 15, 2007points - Tasted 6143 Views
Opaque in color. Full bodied and concentrated with mountains of ripe dark berries, licorice, cassis, spice and tannin. The tannins are not as ripe or polished as those found in the 2003. The wine does not appear to share the same levels of complexity as the 2003 either. Make no mistake, this is outstanding, but if you could only have one, grab the 2003.
Jun 27, 2007points - Tasted 6154 Views
The debut vintage for the estates white from the team at Cos is tough to find, and expensive too, with a production of close to 100 cases. Fresh, zippy, lemon, grapefruit, honeysuckle and green apple notes are complicated by vanilla and stone. This is probably drinking at close to full maturity. The wine was produced from a blend of 72% Sauvignon Blanc and 28% Semillon.
May 22, 2013points - Tasted 1955 Views
From a blend of 50% Merlot and 50% Cabernet Sauvignon, the wine offers tobacco, earth, blackberry, red plum and coffee bean aromatics. Medium bodied with soft textures, and ripe tannins, the wine ends with a spicy, red and black fruit filled finish. This is alreadydrinking well now and should improve for at least another decade.
Oct 7, 2011points - Tasted 4394 Views
Showing maturity of color, the Asian spice, tobacco, wet earth, forest and cassis scented profile pairs well with the soft, polished, spicy berries in this classically styled vintage. Drink now, or age it for more softness and complexity. The wine has clearly improved in the bottle.
Jan 4, 2015points - Tasted 4167 Views
The perfume starts off with a touch of oak and hints of black fruit, coffee and spice. Already starting to open, this is a Cos that will drink well young. Give it 3 to 5 years in the cellar and it will improve.
Nov 15, 2007points - Tasted 3607 Views
This is really a super wine. The tannins are more than soft enough to make this fun to drink now. It's halfway between the primary and secondary stage, the fruit is opulent, sweet and exotic. Pop a cork and you'll be happy, or age it another 5 years to enhance its development.
Jul 19, 2016points - Tasted 4777 Views
One of the younger tasting, top wines from the Medoc in 2003, the showy nose offered black and blue fruits, tobacco, earth, chocolate, hints of jam, spice and espresso bean. Full bodied, concentrated, lush, round and opulent, the tannins are smooth, the rich texture is velvety and the mouth filling finish is layered with ripe, juicy fruits. The wine was splash decanted and served right away. An hour or so would have added more to the experience. Still young, you can drink it now, or age it for another 3-5 years.
Dec 2, 2015points - Tasted 5413 Views
Supple, rich and lush, this easy to drink, concentrated beauty has it all, with its elegant, silky textures, showy perfume and long finish.
Jul 20, 2014points - Tasted 7071 Views
Explosive notes of truffle, cedar chest, minerality, smoke, mint, tobacco leaf, coffee, licorice, plum and black cherry. The wine offers massive concentration with perfect balance, harmony and charm. With textures of silk and velvet, your palate is coated with sweet, ripe black and red fruits that remain for close to 60 seconds. If you enjoy great wines that are starting to open, pop a bottle now. If you want to wait, it’s only going to get better and better!
Dec 18, 2013points - Tasted 6794 Views
Powerful and intense, with ripe dark berries, oak, cassis, leaf and tobacco, the wine is long, fresh, rich and mouth filling. I’d give this a few more years for the tannins to soften and allow more of the lush, rich exotic quality to shine through
Oct 23, 2013points - Tasted 7350 Views
Asian spice, smoke, licorice, cassis, blackberry, forest floor, plum and spice box pop from the glass with minimal effort. Lush, dense, concentrated and mouthfilling, the wine builds with layers of ripe, fruit. There is power, as well as refinement. Still young, if you have a case, pop a bottle. If you want to wait, this sublime effort can only get better. This bottle was popped and poured. Some time in the glass or decanter would have added to the experience.
Sep 24, 2012points - Tasted 9184 Views
Still deep ruby in color, tobacco, cigar box, Cuban cigar, roasted blackberries, truffle, gravel, spice and smoky aromatics are easy to find. Rich, lush, silky, luxurious and loaded with deep, sensuous textures of perfectly, ripe black fruit, the wine builds on your palate for close to 60 seconds! Hold it for another 5 years and drink it over the next several decades.
May 1, 2012points - Tasted 11543 Views
Blending 68% Cabernet Sauvignon, 30% Merlot, and 2% Cabernet Franc, intense aromas packed with Asian spice, truffle, cassis, incense, earth and fresh blackberries lead you to a rich, plush, concentrated wine that ends with a big wave of perfectly ripe, spicy, dark berries and minerality. The long, clean, pure finish has no hard edges. This is not close to mature, but if you have a case, it's a good time to taste a bottle. It's starting to deliver a lot of pleasure.
Mar 10, 2012points - Tasted 11778 Views
Deep ruby in color, the complex perfume is packed with Asian spice, minerality, crème de cassis, forest floor, smoke and tobacco scents in the aromatics. In the mouth, this powerful wine is refined and silky. It’s pure, intense and concentrated with spicy, blackberry and sweet dark fruits. Your palate is washed over with incredible layers of fresh fruit. The long finish is filled with roasted, spicy black and red fruits. There is not a hard edge or hair out of place in the seamless finish. This is showing well and will only get better over the next several decades. This is a serious wine that is worth looking at in today’s marketplace. As prices for 2010 Bordeaux are much more money and this is a better wine, if you have the funds, this is the wine to buy. When fully mature, I imagine my score could look stingy!
Jul 6, 2011points - Tasted 13785 Views
Opaque, ruby in color with smoke, ripe boysenberry, cassis, tobacco spice, licorice and fresh espresso. In the mouth, this is full-bodied, intense, sweet, pure, powerful and harmonious. The long, blackberry liqueur finish is further complicated by cassis, licorice and spice characteristics with mouth-coating, opulent textures and a finish that lasts alomst one full minute!
Jun 28, 2010points - Tasted 16155 Views
Regardless of how often I taste this almost perfect Bordeaux wine, I am always pleased as it truly delivers the goods. The wine is inky, pitch black in color. The expressive perfume explodes with spice, mocha, earth, mineral and cassis notes. Dense, intense and very concentrated. The fruit flows over your palate with layers of silk and chocolate. This is a very intense tasting experience. The finish lasts :50! Jean Guillaume does not agree, but for my palate and money, this is the Cos to buy and cellar. It is First Growth in quality.
Nov 15, 2009points - Tasted 5970 Views
Black as the midnight sky. Completely inky in color. This huge Bordeaux wine is concentrated with countless layers of rich, ripe, spicy black fruit and incense. The wine fills every taste receptor in your mouth. Very plush, polished, sexy and exotic. Will age for decades. The finish lasts over sixty seconds! The memories of tasting wines like this last a lot longer.
Jun 27, 2008points - Tasted 5983 Views
If you're seeking a Bordeaux wine that has it all, look no further. Your search is over. Inky black, purple in color. Complex aromatic and unbelievable levels of thick, dense, concentrated perfectly ripe fruit. This wine pours over your palate in layer after layer of pleasure. Absolutely compelling! This is one of those wines you never get tired of tasting because each sip gives you something new to experience. When this wine matures, it will develop into a legendary bottle of Bordeaux. Yes, Cos has gone up in price, but, the quality has dramatically ratcheted up as well. Cos D'Estournel not only talks the talk, he walks the walk. This is First Growth in quality.
Jun 1, 2007points - Tasted 6818 Views
This could be the wine of the vintage. There is ample depth, sweetness of fruit, silky tannins and a regal character with notes of dark chocolate, boysenberries and spice in the finish. Decanted 30 minutes, the wine got better and better as it built up steam. Yes, if you want to picky, there is a touch of grit in the finish, but there is such a beautiful wealth of quality to the fruit, I did not care. And due to the weakness of the vintage, the wine sells for a song, compared to the top vintages of COS. This is not a wine to invest in, but it's definitely a wine to drink.
Apr 25, 2015points - Tasted 4545 Views
Filled with licorice, cocoa, spice, earth, cassis and blackberry, this subtle wine sneaks up on you with 20-30 minutes of air. The tannins soften, the wine fleshes out and the textures gain silkier characteristics. This is an outstanding wine and because the vintage has a mixed reputation, for Cos, the wine is priced fairly. Drink it for pleasure now, or age it for more complexity.
Dec 7, 2014points - Tasted 6935 Views
Forward in style, this began showing well after 30 minutes in the glass. Round in texture, with ripe, spicy blackberry, cassis, earth and tobacco, it was already a pleasure to drink. It has the stuffing to improve, but if you have more than a few bottles, there is no reason to wait.
Sep 20, 2012points - Tasted 6377 Views
Ruby colored offering a full, rich mouth of juicy Cabernet, chocolate, spice and cassis. Full bodied and sillky, this does not show signs of under ripeness found in other wines from the vintage.
Jun 27, 2009points - Tasted 3910 Views
This is a very pretty wine. Instead of concentration and depth, you find good purity of fruit, lots of spice, silky tannins and an elegant, soft, fresh, finish with more of that spicy, fruit quality. This is drinking quite well today. The wine was made from a blend of 65% Cabernet Sauvignon and 35% Merlot.
Mar 8, 2017points - Tasted 3231 Views
The first vintage that showed the influence of a young Jean Guillaume Prats. With only days left before the wine celebrates its 12th birthday, secondary notes of tobacco, Asian spice, tobacco, blackberry, truffle, gravel and smoke have started to emerge. Silky tannins, elegant textures and a fresh, plush finish add to the experience. From a blend of 65% Cabernet Sauvignon and 35% Merlot, this has improved and added more weight over the past few years. Drink this charm filled wine now, or age it for another decade.
Dec 2, 2012points - Tasted 6030 Views
This elegant, sophisticated charmer keeps getting better and better. The tannins have softened, the wine has filled out, the nose continues increasing in secondary complexities and the palate presence, with its lush, silky, polished, fresh berries, dark chocolate, ripe, juicy, sweet blackberries, cassis and exotic spice component really offers great drinking today. This has turned out to be a really fine wine. In time, it could prove to be even better!
May 5, 2016points - Tasted 4910 Views
Cassis, iron, coffee and spices in the nose. Full bodied and elegantly styled, this does not have the richness or concentration found in the wine being produced at COS today.
Jun 27, 2007points - Tasted 4121 Views
What a difference this was compared to the previous bottle I tasted. This delicious St. Estephe produced from a blend of 65% Cabernet Sauvignon and 35% Merlot offers truffle, tobacco, wood, cassis, forest floor, Asian spice and blackberry with hints of mocha in the aromatics. Powerful, full bodied, round and classy, the wine is starting to enter maturity, ending in a long, spicy, black cherry and earthy finish. It's drinking great today, but in a few more years, it's going to be even better.
Nov 27, 2014points - Tasted 11581 Views
From a blend of 65% Cabernet Sauvignon and 35% Merlot, this tobacco, cassis, spice, smoke, forest floor and gravel scented wine is on the lean, austere side. With hard tannins, the wine lacks elegance and charm. There is ample concentration in the wine, and a long cassis finish, but it's just not my style of Cos d'Estournel. With time, it might soften, but I would not bet on it. Fans of traditional styled Bordeaux wine might like this more than I did.I will need to try another bottle of this wine again in the near future to see if this was a poor showing of a specific bottle, or if the wine has not developed well.
Jul 23, 2011points - Tasted 12168 Views
This combines sex appeal with power. It's a large scaled wine filled with ripe, spicy, black fruit. The tannins are round, allowing it to already show nicely. I'll hold mine for at least another decade.
Oct 24, 2008points - Tasted 6522 Views
Dark with a purple hue. Tobacco, cigar ash, herbs, cassis, fruit and minerals took over your nasal senses while the palate enjoyed the deep, ripe black fruit. This, dense, full-bodied wine was very tannic. Needs time.
Jun 12, 2004points - Tasted 6239 Views
Better than I remembered it, (Time has helped the wine) with a spicy, earthy, herbal, tobacco, cassis and blackberry character. Full bodied, tanninc, and with a notable tapenade flavor in the cranberry and cassis finish.
Jul 27, 2015points - Tasted 3963 Views
Old school, rustic style of Bordeaux that is filled with cedar wood, spice, herbs, tobacco and green leafy aromas. Hard and austere, a friend called it lean, green and mean. I would not agree, but it's definitely tough, tannic and drying. Fans of so called, "Classic Bordeaux Wine" will probably enjoy it a lot more than I did.
Mar 9, 2012points - Tasted 8374 Views
Hard in style, lean, mean and a little green. Firm tannins and a rustic style do not bode well for this wines future.
Jul 15, 2007points - Tasted 4109 Views
Fully mature, this is really showing all it has to offer at the moment. The tobacco, ash, cigar box, cherry and 5 spice nose brings you to the classic combination of cedar and cassis. Full bodied, soft and with its tannins fully integrated, this classic is ready to go.
May 5, 2016points - Tasted 3658 Views
Tobacco, earth, cassis, cinnamon and forest floor scents lead the way to a full bodied, concentrated Bordeaux wine. Showing more power than previous bottles, with a bit more of an austere side as well, the wine seems to be taking on masculine qualities in its texture and personality. The wine ends with a black plum, cassis and tapenade finish. There is no hurry to drink it, but the wine might be losing a bit of its charm as it continues to age.
Jun 13, 2011points - Tasted 9053 Views
Scents redolent of dried leaves, blackberries, wood, smoke and tea. Opulent on the palate. But, slightly light in the mouthfeel. The silky finish has some dry tones and lasts about :30. This wine is fully mature. I would not purchase it for cellaring. If you own it, drink it over the next 5 years.
Jan 12, 2007points - Tasted 3440 Views
Already accessible with its copious levels of ripe, sweet, elegant, soft black fruit, truffle and incense. Round and opulent in style, this plummy, silky wine will deliver ample pleasure for at least another decade or more.
Oct 24, 2004points - Tasted 3630 Views
Ruby colored with bricking around the edges, the wine is very spicy, with scents of cinnamon, truffles, earth, cassis, and minerals. The wine is traditionally styled, giving it an austere quality. The fruit is not as rich as it was and is slowly starting to fade. Drink soon.
Jun 17, 2009points - Tasted 3947 Views
The color was definitely bricking. This earthy scented wine was light on the fruit in the nose and palate. Hints of under ripeness. The finish was chalky and not very interesting. This has already started to fade.
May 1, 2004points - Tasted 2365 Views
Like many Bordeaux wines from 1986, this is a tough, hard, style of wine that some people love, while others will find it difficult to enjoy. And of course there are also tasters that recognize this is not their style of wine, but it has a wealth of fruit. Count me in as a charter member of group number 3. Does it have enough fruit to outlast the tannins before maturity? It will take at least 10-20 years more time to find. The wine offers massive concentration from ripe fruit. Butt the wine lacks elegance and charm. It's a beast. For me, while I get the depth of flavor, at the end of the day, it was not a lot of fun to drink.
Nov 23, 2011points - Tasted 10131 Views
This a hard, tannic styled wine. Like many 86 Bordeaux, this traditional, austere wine will last for decades, but will the fruit remain?
Dec 20, 2005points - Tasted 3667 Views
Beefy, brawny masculine and tannic. Austere style of wine that lacks charm. This will live forever, but it's not my style of wine.
Oct 24, 2004points - Tasted 3873 Views
Earth, tobacco, spice, cassis and cranberry, this medium bodied wine is starting to lose its fruit and charm. Better on the nose than the palate, with a lean, cranberry and cassis finish, this was better a few years ago. I'd drink this now, before it continues dropping fruit.
Mar 30, 2012points - Tasted 6098 Views
This elegantly styled wine offers a lot of charm. Plums, tobacco, Asian spice and forest floor aromas tempt you. Light in style and fully mature, it's a softer style of COS.
Oct 24, 2004points - Tasted 2956 Views
1983 Cos d'Estournel offered light scents of earth, dark cherries, cassis, cedar and forest floor. Medium/full bodied, this fully mature wine ends with a spice and cassis sensation.
Sep 20, 2010points - Tasted 5875 Views
Loved it. Spicy, fresh, concentrated and displaying its tobacco, cedar wood, exotic spice, smoke, cassis, blackberry and wet earth character with little effort. Long in the mouth and the finish, this is really showing its all today. This is perhaps one of the best examples of the wine I recall tasting.
Jan 17, 2017points - Tasted 3401 Views
With little effort, the tobacco, cassis, cedar wood, smoke, licorice and barbecue aromas are in the forefront of the wine. The perfume couples well with the full bodied, concentrated, masculine, slightly firm, classically styled character. The finish ends with a long, fresh, cassis spice and slightly herbal sensation.
Jan 14, 2016points - Tasted 3078 Views
What a super wine! With its tobacco, cassis, wet earth, blackberry and cigar box nose to start, the wine got even better when it slides down your palate, finishing with earthy, fresh, spicy berries. At close to 33 years of age, this is the best place to find this. While there is no hurry to drink a well stored bottle, if you have one, and you are in the mood to pop a cork, there is no reason to wait.
Jul 26, 2014points - Tasted 3760 Views
Served double blind, I jumped on 1982 Left Bank Bordeaux. However, the seductive quality of this specific bottle did not allow me to consider Cos d’Estournel. Silky, rich, smoky, tobacco, black currant, earth and cedar wood and a long, complex, elegant style won me over. At 30, this is drinking great today.
May 30, 2012points - Tasted 7690 Views
Its blackberry filled, tobacco, earth, mushroom and Asian spice aromatics make a complex perfume. Built in an old school style, with good concentration, but with a hint of green in the finish was a pleasure to taste. This is fully mature and while there is no hurry to drink it, there is probably nothing much to be gained by waiting either.
Nov 15, 2011points - Tasted 6305 Views
This wine is thick, rich and gets more interesting with each sip. Concentrated and deep with buckets of cassis, spice, blackberry and earth in the nose, this sublime finishes with a blast of spicy, black fruit.
Oct 24, 2010points - Tasted 3734 Views
Cassis, lead pencil, coffee, spice and cedar wood scents. This is dense, full bodied and concentrated. The palate is filled with ripe, black fruits offering a long, deep finish.
Jan 10, 2009points - Tasted 3589 Views
Ruby colored with slight bricking. Elements of cassis and dark fruits, spice, oak, hay, tobacco, and smoke were intoxicating. This full-bodied wine is dense as well as very balanced and complex. Very concentrated. The only minor drawback was a slight bitter note in the long, intense finish, which lasted close to 60 seconds!
Mar 27, 2007points - Tasted 3561 Views
This was so youthful, I thought it was a 90. The color is a dark purple with only a hint of lightening at the rim. The perfume gives cassis, lead pencil, coffee and cedar wood scents. This is a very dense, full bodied and extremely concentrated wine. The palate is filled with ripe black fruits and a long finish.
Dec 15, 2003points - Tasted 3635 Views
Light in color, the fruit in this medium bodied, spicy wine has already started to fade. Drink up.
Jun 27, 2007points - Tasted 3744 Views
With wines older than 15 or more years, it's always a gamble. With wines that are 50 years of age, it's a crap shoot. But we got lucky because this bottle was the best example I've ever tasted. Splash decanted to remove the sediment, the medium bodied wine offered sweet red fruits, exotic spices, cigar box and tobacco on the nose. Medium bodied, with a fresh quality to the soft, red berries and cassis, there was a beautiful old school charm in all the best ways that carried through the finish.
Mar 2, 2016points - Tasted 3306 Views
I really hope it was this specific bottle, because this bottle was cleary fading, leaving more acidity than fruit.
Jul 19, 2014points - Tasted 3157 Views
It's always a nice surprise when a wine shows better than expected. I did not have much hope for the wine, as Cos d'Estournel was not at its peak in the 1960's. Tobacco, earth, spice, cassis and fresh herbs started off the perfume. Medium bodied and combing the patina of age with the refinement of old school Bordeaux wine in texture, this offered a charming tasting experience.
Jan 1, 2012points - Tasted 3082 Views
Already showing its age. This had nice, mature, tobacco, cassis and truffle Bordeaux characteristics, but not a lot of depth. Drink up.
Oct 24, 2004points - Tasted 3358 Views
Bordeaux light, but not nearly as bad as I had expected. The nose was the best part with its tobacco, earth, gravel, red berry and spicy aromatics. Medium bodied, lacking intensity, but it offered a certain type of fully mature, Bordeaux charm in its light, red berry dominated finish. Much of the success of this bottle was clearly due to the fact that is was shared by the original owner who took care of it since release.
Sep 27, 2012points - Tasted 5792 Views
Just barely hanging on by a thread. The nose is all secondary aromatics, while the medium bodied palate offers a small amount of spicy, earthy red fruit, which is gone far too quickly. Not a wine I would purchase for even a birthday or anniversary year.
Jan 1, 2017points - Tasted 2141 Views
The fill was almost at the cork. The cork was not branded. I expect the wine was recorked at some point by Nicholas cellars. This was not riveting, but it was a nice perfectly mature claret with tobacco, trffle, smoke, spice, earth, forest floor and ash scents. Not much fruit could be found in the soft, lightweight finish.
Feb 5, 2006points - Tasted 2330 Views
Spice, tobacco, forest floor, leaf, earth, gravel and sweet cherry aromas open to a medium/bodied, soft, red berry and spice filled finish. This wine requires drinking.
Aug 15, 2012points - Tasted 4770 Views
This was slightly past, slightly past its prime. At the same dinner, we also tasted the only NV bottling of COS I will ever see. It blended 63 & 64 together. This was also slightly past, slightly past it's prime. But it was interesting tasting a wine you know you'll never see again.
Jun 12, 2009points - Tasted 3692 Views
Tasting bottled history is always a treat. It allows you to look back at the events of the day, that in this case too place 110 years ago! Theodore Roosevelt was president, the Panama Canal was about to be built and the first subways in Manhattan began operation. On to the wine, light brick in color, the nose was more interesting with its Asian spice, 5 spice and shar cherry personality than the palate, which was tart, bright and acidic. But this was 110 years old, which was to be expected. This was tasted from a bottle that still held the original cork. Not decanted, the wine was popped and served. Regardless of the score, this was a rare treat we will all remember tasting.
Jul 19, 2014points - Tasted 2248 Views