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Château Cos d'Estournel 2012 Magnum

Bordeaux - Saint-Estèphe - 2ème Grand Cru Classé - Château Cos d'Estournel

2nd Classified Growth in 1855

Magnum 1,5L
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Secure packaging and transport insurance

Secure packaging and transport insurance

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100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Cabernet Sauvignon 75%
Merlot 22%
Cabernet Franc 2%
Petit Verdot 1%
Château Cos d'Estournel

Château Cos d'Estournel

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.

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Critics Château Cos d'Estournel 2012 Magnum.

Wine Advocate - Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Vinous - A. Galloni
Jean-Marc Quarin

Description Château Cos d'Estournel 2012 Magnum.

The 2012 vintage in Bordeaux is characterized by a summer marked by high temperatures and a great drought that followed a cool and very wet spring. From August, a certain climatic stability allowed the grapes to perfect their maturity. The harvest was carried out in a serene way, with a very selective sorting of the berries to keep only those of better quality.

Blend of the 2012 vintage: 75% Cabernet Sauvignon, 22% Merlot, 2% Cabernet Franc, 1% Petit Verdot

The color is a deep and pronounced red, with beautiful and brilliant reflections turning to tile.

On the nose, we find all the beauty of the terroir of the property, with concentrated notes of very ripe red fruits, raspberry and strawberry, blackcurrant, exotic spices and graphite.

This beautiful concentration continues on the palate, with an airy dimension brought by its freshness as well as a muscularity still present thanks to finely chiseled tannins. The flavors of cooked fruit and creme de cassis are exquisite and present until the finish which is precise, long and persistent.

Food and wine pairing:

Cos d'Estournel 2012 in magnum will sublimate a meat-based dish, and one thinks first of a matured rib of beef cooked on Medoc vine shoots. It will be perfect with a veal chop with garlic clove, a famous roast chicken or a lamb mouse confit with garlic.

It will go well with uncooked pressed cheeses such as Gouda, matured mimolette, Salers or Brie de Melun.

It will be perfect for dessert with a chocolate Bavarian cake, a tiramisu or Pierre Hermé's carrément chocolat.

Ageing potential and tasting:

Cos d'Estournel 2012 in magnum can still wait in the cellar for nearly two decades, reaching its peak between 2040 and 2045. Indeed, the large capacity of the format gives the wine a greater potential for aging.

However, it can be enjoyed today if properly prepared. To do so, take care to place the bottle in the serving room at room temperature the night before and open it. If not, open it and if possible decant it at least 6 to 7 hours before tasting.

The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.