Wines Saint-Estèphe Château Cos Estournel - 2017

Viniou Reviews

Château Cos d’Estournel 2017, from the prestigious Saint-Estèphe AOC in the northern Médoc, stands as a superb example of Left Bank Bordeaux. Though the exact blend is not specified here, Cos d’Estournel is renowned for its typical dominance of Cabernet Sauvignon, complemented by Merlot and smaller proportions of Cabernet Franc and Petit Verdot. The 2017 vintage in Bordeaux was marked by challenging weather events, notably spring frosts, yet Cos d’Estournel managed to produce a wine of admirable structure and depth. After meticulous hand-harvesting, the grapes undergo traditional vinification in temperature-controlled vats, followed by ageing in oak barrels, a significant portion of which is new, contributing to the wine’s complexity and longevity.

Saint-Estèphe lies at the northern limit of the Médoc, marked by gravelly soils with clay subsoils—a trait that imparts both power and freshness to its wines. The temperate maritime climate, influenced by the nearby Gironde estuary, provides a long growing season, nurturing slow grape maturation and the development of nuanced aromatics. The history of Château Cos d’Estournel is particularly illustrious—the chateau, with its iconic pagoda towers, was established in 1811 by Louis-Gaspard d’Estournel, and has long been celebrated for its opulent, age-worthy clarets that marry refined tannic structure with exotic character.

For food pairings, Cos d’Estournel 2017’s robust structure and layered flavours are a natural match for red meats, such as roast lamb, rib of beef, or duck breast. Regional Bordeaux dishes like entrecôte à la bordelaise (steak with red wine and shallot sauce) work beautifully, while mushroom-based recipes or truffle risotto highlight its earthy undertones. Mature hard cheeses such as Comté or aged Gouda also complement the wine’s depth.

For serving, decanting is highly recommended to let the bouquet open and soften the tannins. Serve at 16-18°C for optimal expression. This vintage can be enjoyed now after aeration, but will continue to improve with further cellaring over the next decade.