Château Cos d'Estournel

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Château Cos d'Estournel

The property derives its name in part from the old Gascon word “caux”, found on 18th century maps of the area which means “slope of gravels”. The other half of the name is that of monsieur d’Estournel under whom the fame of the Chateau was established. He bought back the property in 1821 after his family had sold it in 1811. He decided not to build the customary chateau, instead he built a vast chais in a mixture of classical and oriental styles inspired by his travels in the Indian Ocean.
 
Cos-D’Estournel which sits on a gravel ridge immediately north of the Pauillac border and its famous neighbor.Lafite-Rothschild, is distinguished by the high percentages of Merlot used in the blend, and also the for the amount of new wood used each year, for example in 1986 they used a 100% new wood and up to 75% in other top years. Unlike some other chateaux the new wine is filtered prior to its placement in the barrel.
 
Second label: Marbuzet.
Soil: Gravellous soil over a flint, limestone and silicate subsoil.
Grape varieties: 58% Cabernet Sauvignon
                       40% Merlot
                       2% Cabernet Franc.
Area under vines: 70ha.
Av. prod.: 25,000 cases.
Pruning: Guyot double medocaine.
Vines per ha.: 8-10,000.
Av. age of vines: 35 years.
Av. yield per ha.: 42hl after selection 35hl.
Harvesting: Hand picked.
Added yeasts: If necessary, depending on vintage.
Length of maceration: 20-30 days.
Temp. of ferm.: 28-35C.
Control of fermentation: Cuvees equipped with thermostatic circulatory pump.
Type of vat: cement & stainless steel.
Vin de presse.: not more than 10%.
Age of casks: 75%-100%.
Time in Barrels : 18 months.
Fining: Fresh egg whites.
Filtration: 1) after ML fermentation.
               2) before bottling.
Type of bottle: Special Grand Cru.
Bottled at the chateau: 100%.
STORAGE: 8-30 Years.
SERVICE TEMPERATURE: 17 C
FOOD/CONSUMPTION: Basic meat and potato dishes: filet mignon, lamb filets, steaks that are sauteed or grilled and Cheeses. Particularly good accompaniment to circle of lamb with egg plant caviar.