Tracy Hall

9.3

Always enjoyed. White blossom, honeycomb and white nectarine with superfine bubbles and a lemony finish. 80% Pinot Noir, 20% Chardonnay. 60% 2013 & 10% reserve. Disgorged 11/2019. Dosage 6.5G/L. TBL — 3 years ago

"Odedi"

9.4

A very enjoyable, and very complex, 21 year old red blend from Pessac Léognan, Bordeaux.

Showing red and black fruits with earth, chocolates, tobacco, dark peppercorn, dark coffee, forest floor, green vegetables, graphites, vinaigrette and spices.

Needs 3 hours to open up properly and show the complexity.

Peaking now, and will be good in the next few years. What a treat. This is so delicious.

Wine Advocate 93 points.

I paired it with a charcuterie board of meats and cheeses.

A blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc.

13% alcohol by volume.

94 points.

$200. — 5 years ago

Sipping Fine Wine

9.3

Chateau is situated on the left bank of the River Garonne, south of Bordeaux in the commune of Pessac-Léognan. A blend of 60% Cabernet Sauvignon, 36% Merlot, & 4% Petit Verdot. Deep purple with ripe berry fruit aromas with sweet toasty notes. On the palate rich cherry & blackberry flavors that packs a punch with dusty flinty tannins that develop nicely in the glass. Lingering ending with an earthy mineral tang. Very nice, but wait a bit in this beauty. — 6 years ago

David T

Independent Sommelier/Wine Educator

9.1

Is there anything better than Ribeye & Claret? From my perspective, no. This is the second wine from one of more prestigious Chateaus in St. Estephe. Bordeaux rule number 2, buy the hell out of good producers second wines in very good vintages, like 2005. You’ll get great wines at more affordable prices. Providing, you exercise patience; which is rule number 1. Decanted for 3 plus hours. On the nose, ripe; blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. It’s in a great phase with many years ahead. The body is full and round. The texture has you wanting more. It’s velvety and ripe. Tannins soft and powdery, around 65-70 resolved. The fruits are ripe & ruby...showing the excellence of the 05 vintage. Blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, dry stones, leather, cigar with ash, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. The acidity is dead on. The length, structure, length & balance is harmonizing like America on the album, “ Horse with No Name.” The long finish is; ruby, rich, elegant, round, beautiful and lasts a minute plus. Beautiful wine. 9.4 with the steak. 9.2 on its own. Photos of; Chateau Cos d’ Estournel, hosting/tasting area, private wine stock and barrel cellar. Producer notes and history...Chateau Cos d’Estournel has a long history in the appellation of St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding it in 1811. It only took a few years before Chateau Cos d’Estournel became famous with wine lovers and royalty all over the world. In the early days, the wines of Cos d’Estournel were not sold through the Negociant system. The owner preferred selling his wine directly to his customers. In fact, Chateau Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today. Chateau Cos d’Estournel was one of the first Chateaus to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. After his death, the estate was purchased by an owner that sold their wines on the Place de Bordeaux, using the negociant system. If the Chateau had not been selling their wines through the negociant system, it would never have been included in the 1855 Classification! Chateau Cos d’Estournel was sold to the Charmolue family, the owners of the neighboring Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. The purchase was the next major step in the development of Cos d’Estournel. The next era in the development of Chateau Cos d’Estournel took place in 2000, when Chateau Cos d’Estournel was bought by Michel Reybier, who made his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making facilities in the entire Bordeaux wine making appellation at the time. A complete renovation of Cos d’Estournel took place in the winemaking facilities and cellars. The wine making facilities are completely modern, using 100% gravity. On October 15, 2012, Jean Guillaume Prats announced he was leaving Chateau Cos d’Estournel to join LVMH. Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the estate. In 2018, the estate released COS100, produced from their oldest Merlot vines that were 100 years of age. It was limited in production to a 100 Jeroboams, (3 litres) and 10 Balthazars (12 litres) and a few other sizes were produced from only 2 barrels of wine. The proceeds from COS100 go to the charity, Elephant Family, that is devoted to protecting and nurturing Asian elephants in their own, natural habitat. Cos d’Estournel’s new cellar is a joint reflection by the technical team, the architect Jean-Michel Wilmotte and Jean Guillaume Prats. It’s a marvel blend of simplicity and modern technology. Cos d’Estournel is unique to Bordeaux and the rest of world. What makes this special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve its purity allowing for expression of their special terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. The new cellars at Chateau Cos d’Estournel include 72 isothermal cone shaped stainless steel vats. The vats are specifically designed for thermal inertia. The 72 vats have a wide range of capacities to correspond with the needs of each parcel of vines. The vats range in size from as small as 19 hectoliters all the way up to 115 hectolitres. 12 of the smaller vats that are designed to handle between 19 and 60 hectoliters that have two levels in each vat. In other words, this offers the technical equivalent of 24 separate vats. Each of the vats are double lined, which allows for more exact and temperature control. None of the vats use interior heat coils. Perhaps the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and racking off processes, which introduce air and often destabilize the marc. From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a pumpless, pump over. What takes place is, the wine is released from the main vat where the skins remain. By gravity, the juice is then moved into smaller vats which are on wheels. These small vats are sent to the glass elevators where they are moved up one floor and returned back into the vat by gravity to cover the skins. At this point, the process is still unique to Chateau Cos d’Estournel. The wine production of Cos d’Estournel is labor intensive starting the moment the grapes enter their new facility. The berries travel through a tunnel that instantly lowers the temperature of the fruit to 3-5 degrees Celsius. This sudden chilling stops the loss of juice while also slowing oxidation. Next, the grapes are cold macerated at 7-9 degrees Celsius for about a week. Pump overs are done by gravity recycling. The juice from the top of the vat moves to the bottom of the vat entirely by gravity. The fermentation takes place at low temperatures to avoid over extraction or harsh tannins. The 91 hectare vineyard of Chateau Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located close to the border of Pauillac and Saint Estephe at the southern tip of the Saint Estephe appellation. The vineyard has cultivated 84 hectares of vines. Even though the vineyard has been expanded over the years, the grape varietals planted here have remained consistent. The vineyard, located on the hill of Cos, has gentle elevations of up to 20 meters. On average, the vines are 35 years of age. However, the estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters. Cos d’Estournel is translated from old Gascon speech; which means the hill of pebbles. It describes the terroir along with clay, gravel, sand and limestone soil. However, there is a unique aspect to the soil at Cos d’Estournel, as you find more gravel and less clay here than you do at other neighboring vineyards. Because the fruit is grown close to the Atlantic ocean in a cool climate, Cos d’Estournel is often among the last of the properties in the Medoc to harvest. The vineyard is managed by teams and each team member is given 45,000 vines to look after. The vineyard, which is almost one large block, can be further divided into 72 separate parcels. — 6 years ago

Pascaline Lepeltier, MS

Master Sommelier, Wine Director Rouge Tomate New York

9.0

Very good Brut, 60% PN 40% C all from Bouzy Grand Cru - a lot of energy for 2009 — 10 years ago

Paco Suro

9.5

Not too hoppy. A hint of sweet caramel. — 10 years ago

David T

Independent Sommelier/Wine Educator

9.7

As perfect as a glass of well made & well aged Napa Cabernet gets. Heavenly palate harmony.

What a Christmas late night wine snuggle under the candle tree with Sofia.

A bottle/glass you wish would never end.

One of the very best Christmas Eve’s in memory.

Merry Christmas!!! 🎄🎁🎅⛄️🌟❄️

Only 60 bottles made. I bought 33% of them. @Shay A ended up with two & @Paul T- Huntington Beach had 2 or 3 of them.

Never had a better Napa Cabernet for $89 or much more.

I misspoke a few weeks ago. This is the best Napa Cabernet I’ve had this year. — 3 years ago

Conrad Green

9.6

From mag. This is quite unbelievable given this is 100 years old. A garnet core with some bricking, but looks like a wine from the 60’s or 70’s. Very pure and translucent. Pretty blue fruit with lovely balance and still delicate fruit. Just wow. — 5 years ago

with BOT, Matt and 1 other

Lyn Farmer

9.5

Classic Cristal with Fine bead, lovely aroma of brioche, baked apple and almond and a from palate with crisp acidity, lemon shortbread, brioche and a hint of hazelnut. The cépage is 60% Pinot Noir and 40% Chardonnay but it is the Chardonnay that gives the wine its propulsion. Still youthful and vibrant with
stunning length. — 6 years ago

Conrad Green

9.3

Red fruit with a slightly drying orange peel. Some dark and tangy intense midpalate. All these are astonishing considering they’re 60 years old. Great bottles. — 7 years ago

with Matt and Paul

Barny

9.4

Ein Elixier (60 WB 30 Chardonnay 10 Sauvignon Blanc) mit weiterer großer Zukunft. Von allem reichlich, einfach nur geil. Aus meiner Sicht eine der TopCuvee's aus Südtirol — 7 years ago

Robert Wolfe

9.3

This is finally old enough to have unwound and now it shows its true volume and depth. Drinkable now for scads of beautifully ripe fruit, but nowhere near maturity. — 8 years ago

Stacey Land

9.5

Big Oak, 18 meses, lush, chewy, rich and vanilla. Long finish. Great blend of 60 monastrell, 30 cab, 10 syrah. Love Juan Gil. — 8 years ago

Winston Biltz

9.2

Ample dark fruit and pepper notes. 60/30/10 Merlot cab franc cab Sauvignon in a smooth blend. Dark chocolate notes at the end. — 8 years ago

with Adam and Bob

Matthew Marcino

9.1

Interestingly, a little hot. Let decant for 60 minutes. Great flavor. Nice spice, nice cassis, good fruit finish. Not too big, but just enough. Not a long finish. Solid vintage, solid wine, overall a very good bottle. — 9 years ago

Floyden Mugford

9.4

Nice peppery 60 Malbec 40 bonarda — 9 years ago

Kalamota

8.9

An excellent Zin blend when considering the price point. Not all jammy/fruity; nor is it full blown spicy. A great value. — 10 years ago

Giampiero Nadali

Wine Blogger Aristide

9.2

An aged version of Lessinia Durello, still interesting and to be paired with lot of meals. #durellolover — 10 years ago

Rob Nohle

9.1

Vegetal nose with leather and tobacco. 60 cab. 30 merlot. 7 pv — 5 years ago

Simone Pizzi

9.5

Beautiful bubbles, classy sparkling. Natural wine, classic pleasure. — 5 years ago

Luciano Silva

9.3

This wine was a gift from a friend and it is a nice surprise to me from Argentina. Known by the Malbec this Argentinian Cab blend (60% cab, 25% Malbec and 15% cab franc) has great notes of robusta coffee, tobacco and flower (hydrangea). In you chocolate and dark fruits. It’s higher alcohol level 14,5% ensures its long lasting flavour and a surprisingly round finish. — 5 years ago

Andrew Lohse

9.2

Ripe, juicy black cherry / ripe plum / currant, spice, mocha / midweight, smooth [60% cab franc, 30% cab sauv, 10% petit Verdot] — 6 years ago

Matt

8.9

Great as always, carrying more spice and starchy components, still weighty, nice power. 60 PN 40 CH; 12/2016 Disgorgement; 2.6g/L dosage. — 6 years ago

Peter van den Besselaar

9.0

60% chenin blanc 20% chardonnay 20% cabernet franc with grapes coming from 5 vineyards with different terroir, excellent Cremant de Loire, very quaffable — 7 years ago

Gregory Knaps

9.1

2014. Wow! 60% Rondinella white (yeah...white), Kerner, Gold Traminer and Cross Manzoni. Rich and crisp; texturally pleasing and bright. — 8 years ago

Erik Helms

Sommelier/Wine & Beer Buyer Whole Foods Oakland

9.1

Can only be described as incredibly unique and diverse. 60% Pinot Noir, 40% Pinot Gris. Aromatic, but not exquisitely so, merely hints of floral and spice. Initially white fruits grab you on the palate - grapefruit & white peach. Then it takes an unorthodox turn and heads toward rhubarbs and sea brine on the mid palate and lengthy finish. Could venture drinking this with all sorts of dishes. To add to its uniqueness, it is merely 11%. — 8 years ago

Brian Filip

9.1

"Great nose. Could pick up the beautiful bouquet at arm's length. Nicely balanced. Good cherry and blackberry but not overly fruity. Not a lot of secondary flavors. Assume it's just too young. Very much enjoyed but probably would not pay $60 for it." — 8 years ago

Tom Kobylarz

9.2

Bright ruby red in color. A fierce attack on the palate of acid and tannin. A wash in sour red fruits, this is a great counter point to food and only gets better with it. Aged in clay terracotta amphora, this is extreme on the unique scale, yet very much a well made wine. A 40/60 blend of Frappato and Nero d'Avola. — 9 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.5

It was a treat to get a visit from Antoine Billecart! The 1999 Nicholas Francois Billecart is composed of 60% Pinot, 40% Chardonnay and sees about 10% wood fermentation. This silky, refined Champagne has the kind of perfect texture that says "the expensive stuff!" — 9 years ago

Fabien Lainé

Blogger VinDeling.com

9.2

1960 was for kind of forgotten close to the nice 1959 and 1961 vintages - but the wine still handle well, with a light profile, a nice experience from a nice gift, maybe 60 was better for the Beatles !? However it feels kind of younger than 1960 at first sight, an off vintage in good shape but will get soon enough to its peak 😐 — 10 years ago