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Chateau Cos Labory 2004

Bordeaux Red Blends from St. Estephe, Bordeaux, France
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    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

    Chateau Cos Labory

    Chateau Cos Labory

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    Chateau Cos Labory, , France - Bordeaux
    Chateau Cos Labory
    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.

    Central Otago

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    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    VCCBWP_1059_04_2004 Item# 101827

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