Wines Saint-Estèphe Château Cos Labory - 2004

Viniou Reviews

Château Cos Labory 2004 is a classic example of Saint-Estèphe, one of Bordeaux’s celebrated Médoc appellations, located on the Left Bank of the Gironde estuary. Crafted predominantly from a blend of Cabernet Sauvignon, Merlot, and a touch of Petit Verdot, this 2004 vintage expresses the estate’s signature style: structured and robust, with a core of dark fruits such as blackcurrant and blackberry, subtle cedar, tobacco, and earth, enhanced by over fifteen years of bottle evolution. The 2004 vintage in Bordeaux is notable for its cooler growing season, which has resulted in wines of fine balance, moderate alcohol, and poised acidity, making them elegant and approachable today.

Saint-Estèphe sits at the northernmost end of the Médoc, marked by its gravelly soils interspersed with clay, offering both drainage and water retention. This terroir – slightly heavier than other parts of the Médoc – imparts a certain density and mineral edge to the wines, contributing to their renowned age-worthiness and distinctive, slightly rustic charm. The climate in this part of Bordeaux is temperate and influenced by the nearby Atlantic, with enough warmth to ripen Cabernet Sauvignon fully, but also enough rainfall to maintain freshness in the fruit. Château Cos Labory itself is a classified Fifth Growth in the historic 1855 classification, renowned for producing wines with power, depth, and a straight-forward character.

For pairings, a matured Saint-Estèphe like this is a superb match for classic French fare, particularly roasted or slow-cooked red meats such as entrecôte bordelaise or braised lamb shoulder, where the wine’s tannic structure and earthy nuance compliment the richness of the dish. Hearty regional dishes, such as duck confit or even a mushroom and truffle risotto, will bring out the subtle secondary notes that have developed with age.

To fully enjoy this Château Cos Labory 2004, decanting is advisable in order to allow the wine to open up and shed any remaining sediment. Serve at 16-18°C to bring out the complexity of its bouquet and to enjoy its lingering, elegant finish.