Somm David T

Independent Sommelier/Wine Educator

9.4

Is there any meal better than steak (Ribeye) and well aged Claret? This is another 1991 Bordeaux experiment of mine. 1991 was a vintage with horrible frosts and a less than favorable growing season, right? A vintage critically panned. This is my 3rd recent 91 from a good producer. And again, it didn’t disappoint. Like 97 and 07, it’s better with the right bottle age than young. Magic evolution happened in the bottle way down the road. This 91 is in great form with a fair amount of life ahead of it. On the nose; a little ripe fruit funk, wonderful dark & lighter red cassis, ripe blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries, vanilla, light cinnamon, rich, black turned earth, cedar, soft leather, dry stones, dry top soil, notes of dry herbs and fresh & dry red flowers. The body/palate is medium, round, ripe & still fresh. The tannins nearly completely resolved. Ripe, floral fruits of; blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries & half cooked rhubarb. Vanilla, light cinnamon, touch of clove & nutmeg, rich, black turned earth, cedar, soft leather, dry stones, dry crushed rocks, dry top soil, notes of dry herbs, a little band-aid and fresh & dry red flowers. The acidity drips over the palate and the long, well balanced, still structured, nice tension, good length finish lasts over a minute. Again, love & appreciate the 12.5% alcohol. What a beauty with and without the steak. Next time you’re in your fine wine retail shop and see a quality producers 91 that’s been well stored, buy it and have it with a Ribeye. Photos of; their exotic Estate, Chateau interior, newer barrel room and their vines as viewed from the front of the Chateau that are across the road. Producer notes and history...Cos d’Estournel has a long distinguished history in the St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding in 1811. It did not take long before Cos d’Estournel became famous with wine lovers and royalty all over the world. In those early days, Cos d’Estournel did not sell through Negociants. The owner preferred selling his wine directly to his customers. In fact, 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. Cos d’Estournel was one of the first Bordeaux Chateaux’s to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. If you’re at the property, the statue on the bench in the front courtyard is of the founder, Louis Gaspard d’Estournel. The Estate was then purchased by an owner that sold their wines on the Place de Bordeaux using the negociant system. If the Chateau was not selling their wines through the negociant system, it would never have been included in the 1855 Classification. Imagine that! So, it turned out to be a fortuitous decision. Cos d’Estournel was sold to the Charmolue family owners of the neighboring Estate of Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. This purchase was the beginning of the next major step in the development of Cos d’Estournel. Decades later, the grandchildren of Fernand Ginestet, Jean-Marie Prats, Yves Prats and Bruno Prats took over ownership and management of Cos d’Estournel. In 1995, Bruno Prats sold the property to the Merlaut family, owners of the Taillan Group. The next era in the development of Cos d’Estournel took place in 2000, when Cos d’Estournel was bought by the industrious and wealthy Michel Reybier, who earned his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things further improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making at that time. A complete renovation of Cos d’Estournel took place in not only the wine making facilities and cellars, but in parts of the Chateau as well. While the wine making facilities are completely modern with their 100% gravity design, the outward appearance retained the original design and feeling that has always been a part of Cos d’Estournel. On October 15, 2012, Jean Guillaume Prats announced he was leaving Cos d’Estournel to join LVMH (Pichon Baron). 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. What makes the remodel 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 and allow for the expression of their terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. 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 the 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.” The 91 hectare vineyard of Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located extremely close to the border between Pauillac and Saint Estephe at the southern tip of the Saint Estephe. 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. They also make a second wine called Pagodes de Cos. This is a great wine to buy in very good vintages. Especially, if your budget prohibits you from purchasing their first wine. — 9 years ago

Jon Fine

9.1

happy making sour beer, courtesy Kirkland Tap & Trotter — 11 years ago

Mark Trousdale

9.0

Very transparent. Almost lighter than the Sottimano Barbera, surprisingly. Stood up to trotter and stewed beef rib pastas well, fun. — 11 years ago

with Michelle

Ted Smith

9.7

After a long hiatus, revisiting Merlots from around the globe. — 12 years ago

Chris Berg

Winemaker/Owner Roots Wine Co.

9.7

Pretty awesome tasting a piece of Oregon history. At Laurel Ridge we found a case of this and is tasting nice. Little petrol, mostly beeswax and paraffin wax. Still bright acid surprisingly despite the snow globe. — 13 years ago

Roman Sukley

9.8

2013 Aubert "Sugar Shack" Chardonnay. 15% alcohol. Ever had a Crème Brûlée prepared by Chef Charlie Trotter? Well, I have, as part of a meal prepared for me at Chef's Kitchen Table. Still the best meal, and restaurant evening of my life. Etched indelibly in my memory. That night, I poured and shared with Charlie a bottle of Sine Qua Non "The Bride." Opened with several other SQN's, but my only bottle of The Bride. And I remember how much we enjoyed it, and dissected it and just lived that evening. A moment in time. Impossible to comprehend and fully appreciate at the time, but a cherished memory down the road of life. Well, this wine brought me back to that evening many years ago. That's the cool thing about wine for me. The memories it can evoke. Sort of like a song can take you back, a wine can help you time travel. This beautiful golden wine also has notes of buttered popcorn and almonds on the nose, along with honeysuckle, apricot and peach marmalade and crushed white flowers. Incredibly rich on the palate. Opulent. Viscous. Powerful. Long, lingering finish. Only comparison for me, 2001 Cochran-Drury Corton-Charlemagne. Thanks for the memories @Aubert Wines — 9 years ago

Samantha (Jacob) Berman

10

Extrordinary sushi, flown in from Hawaii daily, superstar sushi chef, trained in Japan, disciplined across the globe, now in Charlotte, NC...a gem. Diamond in the rough. Extraordinary meal. #dads70thbirthday — 10 years ago

with Marshall

Jennifer Segal

Editor "Reds, Whites & Varsity Blues: 60 Years of Oxford & Cambridge Blind Wine-tasting Competition"

8.9

#wine Mud House Marlborough, NZ Sauvignon Blanc 2014: Grassy w/ light grapefruit on the nose; touches of lemon-lime rind on the palate - softened, balanced acidity (surprisingly so - perfect zest), medium body, refreshing finish. 13.0% abv. Dreaming of slightly nicer weather, garlicky prawns, mackerel, sardines or globe artichokes to go along with;). Thank you, dear Sylviane x — 10 years ago

Martha Gallagher

8.9

Served slightly cool on a hot summer night - fabulous with our Kirkland Tap & Trotter food — 11 years ago

David

10

Stephanie's creation, made from fruit from David Fulton, is really amazing. I met Stephanie in 2005 while she was pouring at Casa Nuestra in Napa. She's since started making her own Cabernet Sauvignon. The 2011, which is gone, was very Bordeauesque, replete with subtle dark, fruit, leather and earthy notes of fall. Her 2012 is much brighter, and is typical of a finely crafted Napa Cab. Well balanced, with cherries, cocoa, cinnamon notes. It has a solid backbone that will hold up to at least 10 years of aging (in my humble opinion), however, kudos to you if you can wait that long. It is truly a dream wine. — 11 years ago

Frédéric Gix

9.4

This bottle is a globe-trotter ... It has followed me even when I was abroad... Time to taste and apreaciate it I guess !! — 11 years ago

Charlie Beatty

Buyer wineworksonline.com

9.9

Nice fruit driven Pinot from a tiny producer making 175 cases. Pretty impressive . Quiet night with Steph watching her favorite Hollywood Foreign Press Golden Globe Awards! Bravo 2 all . I say 93+, on wine. I defer to Hollywood for the rest! BRAVO CHARLIE PARIS! — 11 years ago

Mike Poirier

9.3

Michel un bon vin rouge — 13 years ago

Chris England

9.4

🐮 Fab Toro from Vega Sicilia @ £48 drinking gorgeously now but will go on & on 👍

🍷 Opaque ruby w/ purple hue

👃 Spiced dark plum, cherry, blueberry & blackcurrant bursting through smokey oak, vanilla & pepper, beating your nose into a Toro tease 💃

👄 Med+ bodied plump chewy smooth silky plum & sweet blackcurrant w/ a cocoa bull kick all harmoniously balanced in fine tannins - oh yeah baby 👊💥

🎯 Long dark fruit cassis driven Olé 🐮 that tramples all over your mouth leaving purple trotter prints 🐾 — 9 years ago

Catherine Oden

10

This is my all time favorite beer. Been many places across the globe, can't stop thinking about it, can't wait to go back to DE for more. — 10 years ago

Liz Hale

9.4

Abigirl and I agree that this is the best quaff for listening to classic jaZZ upstairs at the Globe in Athens GA. — 10 years ago

Stephen Sutton

10

I am so glad I branched out to another part of the globe for Pinot. Fabulous. Despite "dry tradition" ... It's more like a fruit-forward California to me ... Yummy. — 10 years ago

Gladys Xiques

9.3

This is consistently just an enigma of a wine reminiscent of different regions across the globe. It's a shame that it is an endangered species. Enjoy! — 11 years ago

Michael Geyer

9.0

Very refreshing and different after alot of the same whites over and over. Good with or without food. — 11 years ago

Patrick Ballow

Consultant Dallo Enterprises

9.6

Tri tip from Heart & Trotter was a delicious accompaniment. :)! — 11 years ago

Bjørn Rostad

9.0

Aquavit brings me home. This is Occidental. A #cocktail with Linie aquavit, Grand Marnier, Amaro and a Fernet Branca rinsed coupe glass. Linie is shipped from Norway around the globe while it is aged in old cherry casks. So awesome! Garnish with an orange twist and you're good to go. — 11 years ago

Rachel Duryea

9.7

Golden globe night! — 12 years ago

Billy Carballo

9.7

Ahhhh.. The second best on the globe... Except for perhaps a Plumpjack... — 14 years ago