Micah Woong

9.0

Cherry, Cola, jammy — 6 years ago

Andreas Eka

8.9

Trevligt, koncentrerat, lite animaliskt och mörkt bärigt. — 7 years ago

Howard Greenfield

9.2

Delicious- but not up to Montrose — 7 years ago

Jen Tietjen

8.9

Lovely Rose, soft strawberry but very dry with a granite finish. Nice — 7 years ago

Tyler Mitchell

9.0

Really nice Beaujolais at a good price point. Had at home, purchased at Byrons in OKC. Second time to have this wine, first one came from Houston Wine Merchants in Montrose. — 7 years ago

KP

9.2

Great with olive bread. Not as good with camembert cheese — 8 years ago

Kai Wright

8.9

Easy drinking juicy dark fruit, medium body and booze and enough flavor intensity to be pleasing. A nice dusting of cabernet sauvignon pencil shaving on the finish. Great versatile wine for pleasing a crowd. — 8 years ago

elaine pp

9.1

1/28 [테마번개#146] 아주 오래된 보르도 와인 - Montrose 와 생떼밀리옹.

안녕하세요

1월의 마지막 목요일에 아주 아주 오래된 보르도 와인 모임을 준비했어요
생떼밀리옹 와인, 1976빈과 1996빈과 그랑 크루 2등급, 생 테스테프 몽로즈 1991빈입니다.

샤또 리오나와 샤또 시마르는 맛 좋고 숙성에 좋은 와인으로도 이름이 나있는 맛난 와인입니다.

특히 리오나는 1960년대 빈티지도 좋은 상태일 정도로 숙성력이 상당한 Milhade 가문 소유의 재미있는 와인입니다.
여기에 오존의 소유주가 같이 소유하고 있는 20년 차이의 시마르를 비교해 보는 것도 재미있을 것 같아요.
수십년을 버틴 20년 차이의 Merlot 비교하고나 할까요~~


여기에 아주 아주 더 오래된 샴페인 때땡저 꽁트 샹파뉴 1966빈티지를 함께 마셔볼까 합니다.
때땡저 꽁트 샹파뉴블랑 드 블랑(TAITTINGER, Comtes de Champagne Blanc de Blancs)은
최고급 샴페인 하우스 때땡저의 프레스티지 샴페인으로 떼땡져 샴페인 스타일을 대표하는
빈티지 퀴베로 포도 작황이 좋은 해에만 엄격한 기준에 의해서 선별해 생산되며 첫 번째 프레싱한
주스만을 사용합니다. 5%의 블렌딩은 새 오크통에서 4개월간 숙성시키며 출시 전, 10년 동안 석회질 동굴에서
숙성시켜 풍미의 극대화를 꾀한 샴페인입니다. 더군다나 66년 빈티지이니 기대하셔도 좋을듯합니다.

작년에 수입사 디너에서 때댕저 전 라인을 마셨는데 아주 만족스러웠어요. 아랫급이나 로제도 모두 맛나더라구요.

이러고 보니 20년전, 40년 전, 50년 전의 올해와 똑같이 빈티지 끝자리가 6자인 와인이 3종이나 됩니다~~

디저트 와인으로는 아주 오랜만에 소테른 와인 쉬드로 05빈을 넣었습니다.
— 8 years ago

Ron Siegel

9.4

Shockingly good! Very Bordeaux in style and won the blind flight in our tasting group consisting of the 03 Montrose & 91 Dominus. — 8 years ago

Pam Starr

Owner/Winemaker Crocker & Starr Wines

9.6

70 mouton. Wine of the night. Ok one of them. Beat out 70 leoville 70 montrose 89 lynch 89 leoville 89 la tour. — 10 years ago

Jon Gill

9.6

Top drop. Brought over by JD and KL. — 11 years ago

Tony Tangora

9.7

Bernas party. Wine store at Montrose and Clark — 11 years ago

Jodie Harper

9.1

Would drink this any day! — 6 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.7

Thanks @Jim Westby for this wonderful half bottle. As you said, this wine, like the 2000 Montrose, has "turned the corner." It had huge botrytis, super rich texture and textbook Rieussec bitterness to balance out the very ripe sweetness. I found lots of orange marmalade here, and a finish so long and powerful that I am almost still tasting it this morning! — 7 years ago

with Jim

Samantha Pauley

9.5

So refreshing and smooth! — 7 years ago

Anthony Biagi

Winemaker Hourglass, Owner Patria

9.4

Wow, fantastic bottle. If given to me blind would have guessed Bordeaux from a ripe vintage and may seem funny but 82 kept popping up in head. This had the 89/90 montrose style Brett that makes those two wines so beguiling chocolate, herbs hints of dried blackberries but the palate was so rich and decadent. Just really blown away with this and happy I bought it. — 7 years ago

Alley Frey

8.9

Year round rose favorite. Great value. Pairs with everything from turkey dinner to an empty stomach . Minerally, light & bright, dry, almost savory. — 7 years ago

Kirk Wallace

9.7

Wotn. Topped he '94 Montrose, which was superb. This had everything. At a plateau, but no signs of imminent fading. Do they still make left bank Bordeaux like this? — 8 years ago

Pooja Miskin

9.4

Medium light rose, sweeter, — 8 years ago

Martin G Rivard

9.1

Completely different than the 89 montrose.
Incredible and drinking like a million bucks!!!! — 8 years ago

with Gina and Christine

Mark Royer

9.4

A bit more open than the Montrose. — 9 years ago

Edward Allen

9.5

Great. Had at Divino in Montrose. — 9 years ago

Amanda Yallop

9.8

Mudgee Semillon — 10 years ago

Gilles de Chambure

Master Sommelier & Educator

9.4

2010 excellent vintage 30 me 60 cs 7 cf 3 pv drinking superbe today at the chateau with gm mr glumineau who came from Montrose and is adding more st etephe structure to the finesse of comtesse — 11 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

Jeffrey Lew

9.5

Put a hurt on the 05 Montrose next to it. Much better than bottle a year or so ago. Great stuff. — 8 years ago

Liz Jurewicz

9.3

Decent, light and crisp!! — 9 years ago

Matt Young

9.4

A $20 "cellar selection" from the shitty Montrose Kroger. But this was good. Love Barberas and this one was choice. — 9 years ago

with Michele

Rob Landsness

Brand Ambassador/Agent Jeffrey Davis Signature Selections

9.7

Wow. Wine of the day. After Montrose, Calon Segur, and Cos D'Estournel, this is simply outstanding. — 10 years ago

Hyoji Jang

9.1

More brown than '74 Ch Montrose. More brighter fruit note appeared in mid-palate. — 11 years ago