Chateau Cos d'Estournel 2015
- Producer Chateau Cos d'Estournel
-
Blend
2% Cabernet Franc
75% Cabernet Sauvignon
24% Merlot - Country France
- Region Bordeaux
- Appellation Saint-Estephe
- UPC 0 15643 50579 9
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Item# 1650-15
James Suckling
98pt
Robert Parker
95+pt
Wine Spectator
92pt
Vintage
Still a bit shy, the 2015 vintage will reveal itself fully overtime.
With intense yet mellow notes of spice, it already has the qualities of a very great Cos d’Estournel. Its complex aromatic signature promises an opulent, deep and ample wine, the very embodiment of elegant refinement.
With intense yet mellow notes of spice, it already has the qualities of a very great Cos d’Estournel. Its complex aromatic signature promises an opulent, deep and ample wine, the very embodiment of elegant refinement.
Serving suggestion
Wine is a living thing. After aging in the barrel, it continues to evolve in the bottle, year after year. To fully appreciate the aromas of the wines of Cos d’Estournel, we suggest following a few simple rules.
Ideally, wines should be stored in a clean room between 12 Celsius and 15 Celsius and at about 80% humidity.
The wines of the estate will develop complex aromas that will vary according to the characteristics of each vintage and evolve with time. Proper service will allow these qualities to express themselves completely.
The youngest vintages—those produced after 2000—should be decanted at least an hour and a half before tasting. Aeration will help bring the spirit and passion of each wine into focus, so its potential can be fully revealed.
We recommend decanting vintages between 1982 and 2000 about an hour before serving, so their aromas may be released gently.
Wines produced before 1982 should be served in the bottle to avoid abrupt aeration that may not be favorable to the delicate nature of these precious nectars.
We recommend serving wines between 17 Celsius and 18 Celsius. As they continue to warm up in the glass, they will release their full palette of aromas and reveal their most subtle, delicate nuances.
Ideally, wines should be stored in a clean room between 12 Celsius and 15 Celsius and at about 80% humidity.
The wines of the estate will develop complex aromas that will vary according to the characteristics of each vintage and evolve with time. Proper service will allow these qualities to express themselves completely.
The youngest vintages—those produced after 2000—should be decanted at least an hour and a half before tasting. Aeration will help bring the spirit and passion of each wine into focus, so its potential can be fully revealed.
We recommend decanting vintages between 1982 and 2000 about an hour before serving, so their aromas may be released gently.
Wines produced before 1982 should be served in the bottle to avoid abrupt aeration that may not be favorable to the delicate nature of these precious nectars.
We recommend serving wines between 17 Celsius and 18 Celsius. As they continue to warm up in the glass, they will release their full palette of aromas and reveal their most subtle, delicate nuances.
