Wines Saint-Estèphe Château Cos d'Estournel - 1986

Château Cos d’Estournel 1986 from Saint-Estèphe in the Médoc is regarded as one of Bordeaux’s great Grand Cru reds, consistently celebrated for its power and complexity. This vintage, now enjoying full maturity, saw a classic Médoc growing season, reflecting the robust structure and deep colour typical of the appellation. While the exact grape blend is proprietary, Cos d’Estournel is characteristically dominated by Cabernet Sauvignon, which brings firm tannic backbone and blackcurrant fruit, usually complemented by Merlot’s sensual plumper notes and, in smaller proportions, other Bordeaux varietals. The 1986 Cos d’Estournel would likely have undergone traditional vinification in temperature-controlled vats, with extended ageing in French oak barrels, fostering spice, cedar and tobacco nuances that integrate beautifully over the decades.

Saint-Estèphe, situated in the northern Médoc, is marked by its gravelly soils atop a clay-rich subsoil, which favours deep-rooted vines and results in wines of commendable structure and ageing ability. The region’s proximity to the Gironde estuary moderates temperature extremes, making it resilient in difficult vintages and capable of producing wines with characteristic depth and earthy power. Cos d’Estournel itself is distinct for its exotic Moorish architecture and a winemaking philosophy that brings together tradition and innovation, resulting in wines that are both ageworthy and expressive.

In terms of food pairing, a mature Saint-Estèphe such as this excels with classic French fare. Consider traditional roast lamb studded with garlic or a rib of beef, both of which will echo the wine’s depth and respond to its mature savoury character. Regional dishes such as médocain entrecôte grilled over vine cuttings or a dish of wild mushrooms and sauce bordelaise would also find an excellent partner in this wine, as would aged hard cheeses like Comté or English cheddar.

Serve this venerable bottle after careful decanting to separate it from its sediment, ideally at around 17–18°C. Give it time to breathe and reveal its bouquet of faded black fruits, leather, spice and earthy notes—an exceptional Medocian experience in full evolution.