Chateau Cos d'Estournel

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.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. 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.

1. 1810: Founded by Louis-Gaspard d'Estournel
2. 1855: Classified as Deuxieme Cru Classe in the Medoc classification
3. 2000: Acquired by Michel Reybier; major investment and quality elevation
4. 2016: 2016 vintage drew top-tier critic reviews (reviewer-points tuples on scores array)
5. 2024: Full Ecocert organic certification achieved across all 91 hectares

Facts

Producer

Chateau Cos d'Estournel · visiting guide

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

Frequently asked about Chateau Cos d'Estournel

Tags