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What more recognizable Château in the Saint-Estèphe appellation than Cos d'Estournel with its oriental style and pagodas? An exceptional wine with an identity all its own, and nothing to envy anyone. In 1811, Louis Gaspard d'Estournel acquired several hectares of vines not far from a place called Cos, or "hill of pebbles".
It wasn't long before he was touring the world promoting his wines, even as far away as East India, where they were much appreciated by the maharajas. A reputation that earned him the nickname "Maharajah of Saint-Estèphe". Work then began on Château in 1830, offering the famous Far East-inspired architecture, with pagodas and elephant statutes.
His reputation earned him the title of Second Grand Cru Classé in the famous 1855 classification for the Paris Universal Exhibition. Owned since 2000 by entrepreneur Michel Reybier, numerous technical renovations have been undertaken, with the aim of constantly striving for excellence and precision.
Today, the vineyard covers 100 hectares of vines, an average age of 45 years, two-thirds of which are planted with Cabernet Sauvignon, followed by Merlot, Cabernet Franc and Petit Verdot. They are used to produce the grand vin and Second vin, Pagodes de Cos. Some plots, however, are planted with white grape varieties, Sémillon and Sauvignon blanc, used to produce Cos d'Estournel blanc and Second vin, les Pagodes de Cos blanc.
This is the Second wine of Château Cos d'Estournel, Saint-Estèphe, second Grand Cru Classé following the prestigious 1855 list, awarded to Napoléon III.
2014, a year of good weather conditions, conducive to the birth of a wine of excellences. La robe is deep purple with fine black jade highlights.
On the palate as on the nose: beautiful presences of small black fruits such as cherry from Itxassou in the country of the Navarre Basque, blackberry cream, blackcurrant elegantly mingled with touches of Virginia blond tobacco and white flowers.
Very long and charming finish with a magnificent hint of minerality.
This is a wine for cellaring over the next 10 years, with successive tastings from now on to watch for its qualitative peak.
The wines will be stored bottles lying down in the cellar, protected from light and noise, with an optimal hygrometric degree around 70%
To be decanted a few hours before tasting at room temperature to give the wine time to express the rich range of its nuances.
