In the glass
Aroma: lilac, rose hip, crushed stones, camphor, incense, wild blueberries
Palate: crème de cassis, kirsch, mocha, wood smoke, espresso, dark plum
Saint-Estephe Deuxieme Cru Classe (1855) with an oriental spice and incense aromatic signature seldom found in Pauillac wines. Merlot-rich for Saint-Estephe, delivering suppleness alongside the appellation's characteristic mineral-tannic power.
What it pairs with
-
Braised beef cheek with star anise and cinnamon
The wine's incense and spice aromatics mirror the Oriental spices in the braise; long-cooked collagen richness matches the wine's body. -
Roast leg of lamb with preserved lemon
Preserved lemon's acidity mirrors Cos d'Estournel's cassis and camphor; lamb fat is cut by the wine's firm tannin. -
Pigeon breast with foie gras and truffle
Luxurious combination that matches Cos d'Estournel's concentration and aromatic complexity in its greatest vintages. -
Venison haunch with elderberry jus
Wild game accentuates the wine's dark fruit and incense register; elderberry echoes the floral notes on the nose.
How to serve Chateau Cos d'Estournel
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- Pair with. Braised beef cheek with star anise and cinnamon, Roast leg of lamb with preserved lemon, Pigeon breast with foie gras and truffle. Match the wine's structure to the dish's fat and salt.
History
Founded by Louis-Gaspard d'Estournel in 1810, the estate is named for the hill (Cos or Caux in Gascon) on which it sits. D'Estournel built the famous pagoda-adorned chai inspired by his travels to India and China, where he had exported wine. The estate passed through various owners before Michel Reybier acquired it in 2000. Fully organic since 2024.
- 1810 — Founded by Louis-Gaspard d'Estournel
- 1855 — Classified as Deuxieme Cru Classe in the Medoc classification
- 2000 — Acquired by Michel Reybier; major investment and quality elevation
- 2016 — 2016 vintage drew top-tier critic reviews (reviewer-points tuples on scores array)
- 2024 — Full Ecocert organic certification achieved across all 91 hectares
Facts
- Producer
- Chateau Cos d'Estournel
- Grapes
- Cabernet Sauvignon (56%), Merlot (40%), Cabernet Franc (4%)
- Classification
- Saint-Estephe AOC, Deuxieme Cru Classe (1855 classification)
- Oak
- 18 months in 50-60% new French oak barriques
- ABV
- 14.0%
- Price
- $100-200 at retail
- Drinking window
- 10-40 from vintage
- First vintage
- 1810
- Organic
- ECOCERT
Scores
- Wine Advocate 100 (2016 vintage, reviewed 2019)
- Wine Advocate 100 (2003 vintage, reviewed 2006)
- James Suckling 100 (2016 vintage, reviewed 2019)
Frequently asked about Chateau Cos d'Estournel
What does Chateau Cos d'Estournel taste like?
On the nose, lilac, rose hip, crushed stones, camphor, incense. On the palate, crème de cassis, kirsch, mocha, wood smoke, espresso. Structurally full-bodied, firm tannins, high acidity with a epic length with spice, incense, and mineral tension finish. The most distinctive of the Saint-Estephe grands crus classés, with an distinctive oriental spice and incense aromatic signature absent in Pauillac wines. Merlot-rich for Saint-Estephe, delivering seductive suppleness alongside the appellation's characteristic mineral-tannic power.
When should I drink Chateau Cos d'Estournel?
Drink 10-40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Cos d'Estournel?
Braised beef cheek with star anise and cinnamon is the canonical pairing. Other strong matches include Roast leg of lamb with preserved lemon and Pigeon breast with foie gras and truffle. The wine's incense and spice aromatics mirror the Oriental spices in the braise; long-cooked collagen richness matches the wine's body.
What grapes are in Chateau Cos d'Estournel?
The blend is Cabernet Sauvignon (56%), Merlot (40%), Cabernet Franc (4%). The wine is classified as Saint-Estephe AOC, Deuxieme Cru Classe (1855 classification).