wine still
reserve
Cos d'Estournel
Saint-Estèphe, France
About this product
Saint-Estèphe's finest wine — Second Growth in 1855 classification. More polished and approachable than Montrose, with a characteristic cedar, dark fruit, and structured tannic backbone typical of Saint-Estèphe's heavier clay soils. The wine has improved dramatically since the late 1990s and now consistently achieves prices close to the First Growths. The pagoda architecture of the château is Bordeaux's most iconic.
The deductive profile Library
colourdeep garnet
nosecassis, cedar, dark spice, tobacco, earthier notes than Pauillac
palatefull body, firm tannin structure, Saint-Estèphe clay character; 15–25 year potential
Service
temp c17°C
decant minutes60 min
Open The Library to see this section in full.
Open The LibraryTasting profile
cassis, cedar, dark spice, tobacco, earthier notes than Pauillac
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Pairings
complement
beef
Cos d'Estournel's Saint-Estèphe power bridges the entrecôte bordelaise; the sauce made with the same Médoc appellation wine
classic
main
complement
fungi_truffles
Cépes bordelaises in parchment concentrates the earthy-fat-herb notes that bridge Cos d'Estournel's mineral-earthy structure; duck fat provides the richness to match the wine's power
classic
main
complement
lamb
Cos d'Estournel's spice and structure bridges the spring lamb and young vegetables; a structured wine for a bright dish
classic
main
complement
food
Cos d'Estournel's structured Saint-Estèphe pairs with a whole roasted Quercy leg of lamb; a Bordeaux tradition
classic
main
complement
meat_poultry
Seven-hour braised lamb's extraordinary tenderness and herb-garlic depth are perfectly proportioned for Cos d'Estournel's mineral-structured power; the extended braise's fat richness softens the tannins
classic
main
complement
meat_poultry
Noir de Bigorre pork's extraordinary fat quality and the prune-Armagnac sauce's dried fruit-spirit character bridge Cos d'Estournel's dark fruit-mineral structure
established
main
bridge
beef_braised
Braising in Cos d'Estournel and serving the same wine creates a seamless bridge. The wine softens in the braise while the finished dish reflects back its blackberry-truffle character.
established
main
complement
charcuterie_cheese
Cos d'Estournel's structured dark-mineral character has the tannin-acid balance to work with Roquefort's pungency; walnut crackers bridge the wine's mineral notes; honey balances the cheese's salt
suggested
cheese