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| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 529 notes) - hiding notes with no text | | | Tasted by ONEFIVE on 3/10/2024: Mostly dark red fruit and and earthy elements on the nose. Mushroom, dried cranberry and cherry, damp soil, and cedar.
Med+ body, med acid, med tannin.
Nicely integrated and drinking great. The tannins may settle further down the road but this is great now. Drink now and over the next 10 years. (1018 views) | | | Tasted by Reed Nam on 3/9/2024 & rated 94 points: Popcorn, gym socks, blackberries, cantaloupe, smoky, and salty on the nose. Fruit still good, structure impressive along with color. Long finish, very good!
I don't think there's upside to letting these sit in the cellar any longer. (741 views) | | | Tasted by bugdoced on 3/3/2024 & rated 93 points: may be a little past it's prime but was pretty darn good
one more bottle to see if a little fresher or not
meanwhile liked by all (839 views) | | | Tasted by heathenone@msn.com on 1/22/2024 & rated 93 points: Beautfiul color! No bricking. Slight earthiness on the nose with some briar tones. Good mouth feel. Then dark cherry, a little pencil, and some iron notes. Fruit is still good. Tannins are present, but well balanced. All in all, a very good wine with the A5 Wagyu at L'Atelier Vegas. (1269 views) | | | Tasted by MC2 Wines on 1/13/2024: Timuquana BYO (TCC): So much herbal and green and sage and drinking very nicely. Lots going on here. All more of the herbal style and less of the fruit. It’s very nice. Many years left but drinking very well right now. (1914 views) | | | Tasted by djhammond on 1/3/2024 & rated 95 points: Following my note of 6 months ago, I reiterate that this has finally hit its sweet spot after nearly 30 years. I was beginning to despair with the 1995 vintage, but a lot the estates now starting to drink well and finally losing the tannic wall. However, I personally recommend with well stored bottles a couple hours in the decanter to lose initial greenness, and allow it to bloom. The nose is delightful with cherry, blackcurrant, and cedar with distinct notes of raspberry. The palate is delicate with floral hints, but still with a firm kick of tannin. Likewise the finish is robust, but well balanced and lengthy. There is a lingering tannic bite in the mouth, which may not suit all tastes. I do think that this should be drunk with food. (1371 views) | | | Tasted by johnhz on 12/25/2023: All tertiary flavours. Still quite good (1139 views) | | | Tasted by HerbsterStyria on 12/24/2023 & rated 94 points: Cork was in absolute perfect shape.
The Cos was still surprisingly present, no signs of „over ageing“, nice softened tannine, black berries, cherries, little tabacco, smooth and mellow (1054 views) | | | Tasted by RED AND BLACK on 12/9/2023: Christmas dinner with AG and LB, no notes (1184 views) | | | Tasted by sempervinum on 11/24/2023: No decant. Still bold and fruit driven. A wine that sticks in mind and seems to have some life ahead. (1179 views) | | | Tasted by Luke Wine on 10/22/2023: Super bretty. Overpowers all other nuance unfortunately. Did seem to also fade very quickly. (1600 views) | | | Tasted by the player on 10/20/2023 & rated 92 points: Very classical old style Bordeaux. Decanted and aerated for two hours then drank over 90 minutes. Blackish ruby color, on the nose tobacco, cassis and dark berries. A little thin on the palate with the fruit dying to come out, medium bodied with decent balance, acidity and a peppery finish. Not a big fan of this vintage for Cos. Next bottle I will heed Papies' advice and not decant and assess how the wine will show. (1385 views) | | | Tasted by PPalerme on 9/30/2023 flawed bottle: It was corked ): (1598 views) | | | Tasted by forceberry on 9/10/2023 & rated 94 points: A blend of Cabernet Sauvignon (60%) and Merlot (40%). 13% alcohol.
Very deep, dark and only rather slightly translucent blackish-red color. The nose feels a bit reticent yet still very complex and attractive with layered, savory aromas of wizened dark plums, some smoky chipotle tones, a little bit of ripe blackcurrant, light gravelly mineral notes, a hint of minty lift, a woody touch of pencil shavings and a whiff of old leather. The wine feels somewhat drier, less ripe and more sinewy than the surrounding vintages (1990, 1996) in our tasting. While firm, the overall feel is still quite resolved and velvety with a medium body and layered flavors of juicy blackcurrants and ripe cherries, woody notes of pencil shavings, some gravelly mineral tones, a little bit of pouch tobacco, light bittersweet notes of dark chocolate, a leafy hint of herbaceous Cab character and a ferrous and subtly salty touch of blood. The high acidity and moderately grippy yet ripe and not aggressive tannins lend good intensity to the flavors and make the wine feel pretty structured yet not tough. The finish is dry, long and somewhat grippy with an intense aftertaste of ripe blackcurrants, some savory notes of meaty umami, a little bit of earth and tobacco, light cherry tones, a hint of gravelly minerality and a sweeter touch of wizened red fruits.
A very fine, firm and harmonious vintage of Cos that shows some ripeness and good sense of resolution, yet comes across as pretty dry, sinewy and structure-driven. Lacks maybe a bit in finesse and complexity if compared to the very best vintages of Cos, but still comes across as very impressive and attractive all the same. Excellent, serious and structure-driven stuff that is slowly inching towards its peak, yet still holds a bit potential for further development. Highly recommended. (622 views) | | | Tasted by Papies on 8/8/2023 & rated 93 points: 1995s & Friends (67 Pall Mall, London): We have been on a journey with this wine since 2009 and probably the first proper wine we ever bought and have rated this 92-94 in a good half a dozen times. Last time was a whopping 7 years ago so we did look fwd to trying this.
We made the mistake of decanting it though and the wine does feel fragile and a bit short on the finish and really better had sooner than later and leave the 1996 for further ageing ( Papies 96). It is a beautiful wine and a love affair for those like us who cherish old-school well aged claret. Earthy, soft fruit, light austere on the edge as any St Estephe worth its salt and very savory too. The nose is for sure the highlight as on the palate it does fail to maintain the intensity and is on the short side of the spectrum when it come sto finish. And sort of lost its way in the decanter. A beautiful 93 for sure but better have this sooner than later. (2482 views) | | | Tasted by billyloveswine on 7/21/2023: Double decanted for corkage. Medium+ nose of dried black cherry, cassis, toasty earth, leather, and tobacco. On the palate, however, the wine had medium+ acidity, fully resolved tannins, and apparent bitterness with almost no fruit left. This bottle (not necessarily this wine), despite being in great condition, is unfortunately past its peak, so I would recommend checking in on a bottle if you have some left. (2093 views) | | | Tasted by michael@tastingsbymichael.com on 7/15/2023 & rated 93 points: A lovely mature Bordeaux. It really needs a bit of time to truly open itself up. We had the 1995 Cos from a Magnum that was in perfect shape. Ruby color with very first grenade reflexes. The nose was not too intense, with aromas of dark cherry, plum, graphite, touch of cigar box, and slight hints of tertiary notes like leather. On the palate, the wine was dry, very much alive with a nice medium-low acidity. Pleasant notes of a mature Bordeaux. Very long finish. Drink now. It may take a while to continue on this level, but it has reached its apogee and may commence to decline in the next few years. (1838 views) | | | Tasted by djhammond on 7/12/2023 & rated 95 points: This has, after nearly 30 years, finally hit its sweet spot, and is now a glorious mature Bordeaux. It does need an hour or two in the decanter to blow off residual greenness. The nose is a little shy, but aromatic with cherry, plum, graphite, and cedar notes with raspberry hints starting to creep in. The palate is outstanding and surprisingly delicate with impeccable depth and balance. Likewise, the finish is first rate and subtley nudges past 40 seconds. What is a revelation is that the last 12 months seem to have tamed the infamous tannin typical of 1995 as a whole, and although still a tell tale characteristic, it is integrated, and merely adds to its masculinity rather than distracting. 95+ (2000 views) | | | Tasted by Tubulus on 6/27/2023: Drinking nicely, there's still a drying austerity here, but there's enough fruit to balance it out. I want to think it can age longer but perhaps the structure will outlive the fruit. (1927 views) | | | Tasted by Rani on 6/24/2023 & rated 89 points: Tasted blind next to the (much better) 1995 Montrose. Dark and brooding. Too much greenness on the palate. Should have been decanted but even 40 minutes in the glass didn’t help. Bitter finish. If you have this I’d recommend a good 2 hours decanting. (1457 views) | | | Tasted by I'd Rather Be Drinking Wine on 4/30/2023 & rated 94 points: Old Bordeaux (10 years or older) (Capital Grille - Minneapolis): This wine was totally in my wheelhouse, and likely benefited more from being paired with the 75 Talbot and 89 Olivier. This was clearly my WOTN! Nice perfumed nose that showed violets, dark fruit, sweet tobacco and some forest floor. Palate showed the nice balance between fruit and tertiary flavors I look for in Bordeaux! Lots of blackberry and dark cherry with some violets, earth, leather and some cedar notes. finish was medium, but the wine left you wanting another sip. I could have sat down with this bottle alone and been quite happy! Easy 94+, and an absolute treat to drink...I had high expectations for this wine, and it did not disappoint! (2406 views) | | | Tasted by galewskj on 4/30/2023 & rated 94 points: Bordeaux 2009 or older (Capital Grille): Decanted 1.5 hours. The profile is classic Bordeaux but with a touch more fruit than you would expect. Lots of berries and cassis. Tobacco and earth are also present. (2058 views) | | | Tasted by rocknroller on 4/30/2023 & rated 94 points: Monthly Tasting Group: Bordeaux 2013 and Older (Capitalle Grille, Mpls, MN): Very dark red color. Double decanted for 1.5 hours. Drank a small glass over 45 minutes. Gorgeous and oozing deep dark berries, black berry, black raspberry, cigar, earth, perfumed, dried wood spice; and adding cassis, plum and lacquer on the full bodied frame. This showed very well tonight and bodes well for the 95's to be coming into their own, hopefully. Anticipating even more to come, 94(+)pts. (2133 views) | | | Tasted by chablis28 on 4/30/2023 & rated 94 points: Capital Grill MPLS Steaks & killer Aged BDX! From our 2nd flight tonight. I'm not going to review all 12 reds from tonight. They all showed well but I'm going to cherry pic a few that stood out and the 95 Cos was one! At 28yrs old every wine is its own thing and this was great tonight! Balanced with subtle fruit with a more savory side. Cigar, cedar, black raspberry, plum & mineral. (2027 views) | | | Tasted by dbkitc on 4/8/2023 & rated 93 points: Just terrific and ready to go. Holding its deep ruby color after all this time. Wet tobacco and violets mingle nicely with mature cassis fruit. Mildly herbaceous. Love the funk. Medium bodied with nice depth. Finish is strong if not special. Drink remaining bottle over the next 3 years or so. (93) (1970 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jeb Dunnuck
JebDunnuck.com, From The Cellar No. 14 and Miscellaneous New Releases (4/30/2021)
(Chateau Cos D'Estournel) Login and sign up and see review text. | By Neal Martin
Vinous, Fairest of Them All: Cos d’Estournel 1928 – 2015 (Oct 2018) (10/1/2018)
(Cos D'estournel Cos D'estournel Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/20/2013)
(Ch Cos d'Estournel St-Estèphe Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/17/2011)
(Ch Cos d'Estournel St-Estèphe Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/25/2005)
(Ch Cos d'Estournel St-Estèphe Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 1998, IWC Issue #78
(Chateau Cos d'Estournel Saint Estephe) Subscribe to see review text. | By Stephen Tanzer
Vinous, 1995 and 1994 Bordeaux (May 1996) (5/1/1996)
(Cos D'estournel Cos D'estournel) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/6/2013)
(Château Cos d'Estournel) Very dark red violet color with slight bricking; appealing, tart currant, green olive, cedar nose; plush, tart currant, green olive palate with sweet tannins; ready now; medium-plus finish 92+ points 92 points | By Richard Jennings
RJonWine.com (7/25/2008)
(Château Cos d'Estournel) Group's #6 (my #8) – 32 pts; 0, 0, 0, 1 – Bricking medium red violet color with clear meniscus; deep green pepper and herbaceous nose; tasty, tart red fruit, still a little tight and arch, with good acidity; medium-plus finish 90+ pts. 90 points | By Richard Jennings
RJonWine.com (8/28/2004)
(Château Cos d'Estournel) Rich coffee, leather nose; very tasty, coffee, leather, cassis palate; medium-plus finish 93 points | By Richard Jennings
RJonWine.com (5/22/2004)
(Château Cos d'Estournel) Big coffee and cassis nose; rich, coffee, cassis palate with structure; medium-plus finish 92+ pts. 92 points | By Lyle Fass
Rockss and Fruit (9/25/2003)
(Cos d'Estournel) Tight....tight . . . . tight. Great nose of chestnuts, mint, blackberries, black cherries, cassis, cedar and minerals. Just a deep, foresty St. Estephe nose. Concentrated and super-ripe with sweet fruit, pretty firm tannins, and a long very nicely delineated finish. Excellent quality but still an infant. Would nice to check in again in 7 years. |
NOTE: Scores and reviews are the property of JebDunnuck.com and Vinous and JancisRobinson.com and RJonWine.com and Rockss and Fruit. (manage subscription channels) |
| Château Cos d'Estournel Producer website – Read more about Chateau Cos d’Estournel1995 Château Cos d'Estournel60% Cabernet Sauvignon, 40% MerlotRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.St. Estèphe Read more about St. Estephe and its wines Whereas the first activity recorded in Saint-Estèphe goes back as far as the Middle Bronze Age, the first vines date from the Roman Occupation. But it was the Bordeaux merchants who by aging and selling Saint-Estèphe wines themselves were largely responsible for this appellation's fame. And in the nineteenth century, noted for its prosperity, the great estates of today were created. The movement continues today with the merging of small estates.
A land of great wines, Saint-Estèphe is situated almost in the centre of the Médoc, close to the Gironde Estuary. The appellation is equidistant from Bordeaux and the Pointe de Grave.
The beds of soil are characterized by their remarkable diversity, the result of their undulating relief and excellent drainage. Quartz and well-rounded pebbles mingled with light, sandy surface soil are found everywhere, giving the wines a distinctive finesse. And the subsoil is made up of the famous Saint-Estèphe limestone, which outcrops on the west of the commune.
Tasting
Thanks to ideal conditions of climate and geology, Saint-Estèphe wines are characterized by their sturdy qualities and robust constitution. Accordingly, they can be laid down for a very long time while yet preserving their youth and freshness. Distinguished by a subsoil which is more clayey than that in the other communal appellations which lie by the river, the wine here attains a distinctive individuality : a very rich tannic structure, a fine deep red colour and an exceptional backbone with aromas of great finesse.
Production conditions (Decree dated September 11, 1936):
In order to have the right to the Saint-Estèphe appellation of controlled origin, red wines must:
- come from the communes of Saint-Estèphe, "excluding any parcels in that area which are situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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