Somm David T

Independent Sommelier/Wine Educator

9.3

On the nose, ripe, bramble fruits of; blackberries, blueberries, plum, black raspberries, slightly creamy raspberries, dark cherries & strawberries. Dry crushed rocks, vanilla, soft volcanic minerals, dry stems, dark berry cola, some dark moist soil and fresh dark floral bouquet with deep violets.

The palate is medium full, thick and round. The fruits are fresh & lively. It’s a good point in its evolution to open a bottle. 07 such a strong vintage in Napa/Sonoma. There is plenty of life ahead. At least, 7 years, maybe 10. The structure, length, tension and balance are excellent. It’s a seamless flow. Bramble fruits of; blackberries, blueberries, plum, black raspberries, huckleberries, slightly creamy raspberries, dark cherries & strawberries. Dry crushed rock powder, vanilla, soft volcanic minerals, dry stems, dark berry cola, some dark moist soil and fresh dark floral bouquet with deep violets. The acidity is round and well done. The long, round, rich, ripe, balanced finish is delicious and lasts nearly two minutes.

The blend is 71% Zinfandel, 22% Petite Sirah & 7% Carignane.

Photos of, Ridge Winery overlooking Silicon Valley, the front entrance, Owner and retired Winemaker Paul Draper and their Lytton Springs Vineyard.
— 7 years ago

Susan Sachs

9.4

Both 2007 and 2009 are crowd pleaders. 07 wins out. Maturity showing in its balanced round palette. Almost smokey, fruit forward. Drink and enjoy!
— 9 years ago

Meghan Hamilton

Wine Educator Joseph Phelps Vineyards

9.8

Very young but lovely fresh apricots, peaches and pineapple. Honeysuckle and white flowers. What really makes this wine amazing though is the body. It's big and round the whole way through where so many Sauternes fall either in the middle or finish. Lovely. — 9 years ago

Antonio Gianola

9.1

Round and opulent. Smoky herbs and a touch gamey — 9 years ago

Yoon Ha

Master Sommelier/Wine Director Benu

9.5

Like a grandfather - round, inviting, approachable with stories to spare. — 9 years ago

David Wanek

9.2

Great food wine. Wish I had more. — 10 years ago

Jordan Mackay

Wine Editor San Francisco Magazine

9.0

Drinking well. Soft and round, yet with classic Chablis sharpness tucked inside. — 11 years ago

Al Shikoh

9.4

Medium ruby red core with bricking at the rim. Complex aromas of dark berries, flowers, tobacco, truffles, and earth. Round and elegant in the mouth with soft tannins and good persistence. Has definitely entered its mature phase but with plenty of pleasurable drinking ahead. A second wine from one of Bordeaux’s “super seconds”. 13% ABV. — 7 years ago

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. — 8 years ago

Matt O'Leary

9.0

Very good wine. My tastebuds may be a little off tonight but I think it's a bit sweet for a cab not in a bad way. I like it — 10 years ago

Doug Powers

9.1

Drinking great now, lush and round with resolved tannins, mature and ready to drink. — 11 years ago

Tom Lin

9.4

Elegantly balanced all round red. Great to go with meal or savor alone. — 7 years ago

Jordan Kaufman

9.0

Good anise, forest floor, spices to round out the dark fruit. Love the rose petal notes. Tannins are elegant but would love to taste this again in a few years. — 7 years ago

M. Christopher Roebuck

9.4

First taste reminded me of Firenze in that the leather belts and purses were on the nose. Lots of floral arrangements now, solid round, very nice as always. Shout out to my 1 follower @Bill Bender ... it's my birthday and my goal is to be drinking at your level next year!

94 points — 9 years ago

Paul Preibisch

10

Love this wine. I tried it at their winery, and ordered it today at a restaurant.
— 9 years ago

Matt Duncan

9.2

Faded fig compote, dusted cherry. Round mid palate with shallow inflection. Lovely herbaceous quality with hints of earth and black tar. — 9 years ago

EatSommThings (Jimmy)

9.4

Rich and round with toasty notes and has bottle development — 9 years ago

with Diana

Natalee Ridenhour

9.0

Light crisp, would definitely buy again. Suzanne loves it! — 10 years ago

DrinkBordeaux

9.6

Impressive complexity and concentration. Nose of dark ripe fruit, truffle, and violet. Silky smooth palate, round tannins. Enjoyable now, but will really improve with time! — 10 years ago

Alexandra Fondren

10

Still plush, round and long, with so much gorgeous fruit, graphite and spice. Perhaps best Pauillac I've ever had! — 11 years ago