Wines Saint-Estèphe Château Cos d'Estournel

Cos d’Estournel, situated at the northern reaches of the Médoc in the Saint-Estèphe appellation, is emblematic of Bordeaux’s Left Bank. While the wine added is indicated as non-vintage, which is unusual for grand Bordeaux, we can assume this refers to a recent generic release, likely displaying the château’s characteristic blend. Traditionally, Cos d’Estournel crafts its wines from a predominance of Cabernet Sauvignon, complemented by Merlot, and, to a lesser extent, Cabernet Franc and Petit Verdot. The gravelly and clay-rich soils of the estate, combined with meticulous vineyard management and sophisticated vinification techniques—including extended maceration and ageing in French oak—yield wines renowned for their power, depth, and age-worthiness. In the glass, one would expect an intense, deep ruby robe, with an aromatic profile of blackberries, cassis, cedarwood, and exotic spices, underpinned by robust tannins and remarkable freshness.

Saint-Estèphe is the northernmost commune of Bordeaux’s prestigious Haut-Médoc. The area is defined by its unique soil composition: a complex mosaic of deep gravels interspersed with pockets of limestone and clay, which imparts considerable structure and a noticeable mineral nuance to its wines. The microclimate here is slightly cooler and wetter than further south in the Médoc, allowing for a slower and more even grape maturation, which is key to the appellation’s signature style of hearty, structured, yet elegantly nuanced red wines. The history of Cos d’Estournel is rich with innovation and an international outlook, particularly evident in the château’s architecture and longstanding export tradition.

To make the most of this wine’s powerful structure and compelling aromatic palette, consider pairings with richly textured meats. A classic rack of roast lamb or entrecôte à la bordelaise (beef cooked in red wine sauce) would be ideal. Saint-Estèphe reds are also wonderful with duck breast or hard cheeses like Comté. For a regional touch, accompany with a Bordelais mushroom and truffle tart.

Serve this wine slightly decanted to encourage oxygenation and reveal its aromatic layers. The ideal serving temperature is 16-18°C, allowing both its freshness and complexity to shine through. This will offer the best expression of a true Saint-Estèphe classic.