wine details
reviews
Vinous 95/100The 2021 Cos d'Estournel has an attractive nose, more complex than the Pagodes (as you would expect), graphite and subtle cigar box scents permeating the black fruit and the Cabernet Sauvignon more expressive at this stage vis-à-vis the Merlot. The palate is medium-bodied with fine tannins. One of the most velvety Cos d'Estournel wines I have encountered at this stage, though linear and strict on the saline finish. This is old-school in some ways, and a bit grumpy in its youth – a wine that will oblige cellar aging. A Saint-Estèphe for the patient among you. (12.74% alcohol) Neal Martin
Decanter 95/100
Super rich dark berries on the nose, fragrant and seductive, this draws you in both from the nose and colour with a deep, inky purple and pink tone. Charming and lively, this is sophisticated with a minty, fresh, high-toned fruit profile that is poised and focussed, delivering each element in a straight line right now. Not so expansive but layered vertically with tobacco, coffee, dark chocolate and vanilla notes alongside bramble fruits. It’s tightly packaged but so refined, elegant and classy. One to watch for sure. 2% Petit Verdot completes the blend. Georgie Hindle
James Suckling 94-95
A firm red with solid, compact tannins. Medium to full body with plenty of blackcurrant, pencil-lead and graphite character. Compact and structured throughout, with a firm finish. Linear and muscular tannins at the end that are very formed and curated. It will be interesting to see how this one evolves. 64% cabernet sauvignon, 30% merlot, 4% cabernet franc and 2% petit verdot.
Wine Advocate 95/100
The 2021 Cos d'Estournel is very promising, offering up rich aromas of dark berries, plums, exotic spices, loamy soil and rose petals, followed by a medium to full-bodied, deep and seamless palate that's impressively vibrant and concentrated, with powdery tannins, bright acids and a long, penetrating finish. Only 53% of the production made it into the grand vin, and the blend is 64% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc and 2% Petit Verdot. Technical director Dominique Arangoïts reports that Cos was spared by frost and coulure at flowering, harvesting between September 23 and October 4, and fermenting a touch hotter than has been the case in recent years, at around 28-29 degrees Celsius. William Kelley