Cos d’Estournel

FASCINATING, OPULENT, VOLUPTUOUS

The call of faraway lands.

As mysterious and intriguing as a lone adventurer returning from a solitary sail, Cos d’Estournel is slow to reveal itself. Little by little, it evokes stories of distant places, market stalls brimming with unfamiliar fruits, spices and wares, village festivities warmed by the joy of revelers and the setting sun, and sumptuous visions of ladies and their voluptuous curves. A myriad of scents, colors and tastes appeals to the senses. The Grand Vin of Cos d’Estournel is both demure and deliberately sensuous, a fascinating and elegant nectar.

COS D’ESTOURNEL 2005

CABERNET SAUVIGNON : 78%
MERLOT : 19%
CABERNET FRANC : 3%

“Cos d’Estournel 2005 unveils an exceptional harmony, a dazzling nature able to generate great emotions. It is a wine of impressive aromatic complexity, where aromatic and velvety powers combine with a great length. It offers a remarkable potential for ageing, but can be enjoyed today for its incredible vibrancy”, explains Dominique Arangoits, Technical Director.

RATINGS

98/100 – LISA PERROTTI-BROWN (ROBERTPARKER.COM)
96/100 – WINE SPECTATOR

Wine is a living thing. After aging in the barrel, it continues to evolve in the bottle, year after year. To fully appreciate the aromas of the wines of Cos d’Estournel, we suggest following a few simple rules.

Ideally, wines should be stored in a clean room between 12°C and 15°C and at about 80% humidity.

The wines of the estate will develop complex aromas that will vary according to the characteristics of each vintage and evolve with time. Proper service will allow these qualities to express themselves completely.

The youngest vintages—those produced after 2000—should be decanted at least two hours before tasting. Aeration will help bring the spirit and passion of each wine into focus, so its potential can be fully revealed.
We recommend opening without decantation vintages between 1982 and 2000 about two hours before serving, so their aromas may be released gently.
Wines produced before 1982 should be served in the bottle to avoid abrupt aeration that may not be favorable to the delicate nature of these precious nectars.

We recommend serving wines between 17°C and 18°C. As they continue to warm up in the glass, they will release their full palette of aromas and reveal their most subtle, delicate nuances.