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Flat front label of wine

Chateau Cos Labory 2004

Bordeaux Red Blends from St. Estephe, Bordeaux, France
    0% ABV
    • W&S92
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    3.0 3 Ratings
    0% ABV

    Winemaker Notes

    After winemaking, strictly executed by Mr. Bernard Audoy himself, an œnologist who graduated from the Bordeaux Oenology Institute, the wine is aged for 12 to 15 months in oak barrels, 30 to 50% of which are renewed each year. After fining with egg-white, the whole vintage is bottled at the château.

    The wines produced show a lovely color, a rich, complex nose and a structure typical of Saint-Estèphe. Château Cos-Labory is a member of the Académie du Vin de Bordeaux, of the Commanderie du Bontemps du Médoc et des Graves, and also of the Union des Grands Crus de Bordeaux.

    Critical Acclaim

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    Chateau Cos Labory

    Chateau Cos Labory

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    Chateau Cos Labory, St. Estephe, Bordeaux, France
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    The name of the estate comes from its geographical location on the Cos hill and the name of François Labory, who was the first owner until 1845. Chateau Cos Labory is a real family property, where the generations have genuinely labored already for nearly a century for the estate to blossom and grow. This family philosophy that is a gentle mix of wisdom and strength is what the Cos Labory signature stands for.

    St. Estephe

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    Deeply colored, concentrated, and distinctive, St. Estephe is the go-to for great, age-worthy and reliable Bordeaux reds. Separated from Pauillac merely by a stream, St. Estephe is the farthest northwest of the highest classed villages of the Haut Medoc and is therefore subject to the most intense maritime influence of the Atlantic.

    St. Estephe soils are rich in gravel like all of the best sites of the Haut Medoc but here the formation of gravel over clay creates a cooler atmosphere for its vines compared to those in the villages farther downstream. This results in delayed ripening and wines with higher acidity compared to the other villages.

    While they can seem a bit austere when young, St. Estephe reds prove to live very long in the cellar. While dominated by Cabernet Sauvignon, many producers now add a significant proportion of Merlot to the blend, which will soften any sharp edges of the more tannic, Cabernet.

    The St. Estephe village contains two second growths, Chateau Montrose and Cos d’Estournel.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

    VCCBWP_1059_04_2004 Item# 101827