Fascinating, Opulent, Voluptuous
Cos d’Estournel is the star of Saint-Estèphe and includes a higher percentage of Merlot than the rest of the Haut-Medoc to produce fuller and richly textured wines. The highly influential wine journalist Robert Parker describes Cos d’Estournel 2001 as ‘a beautiful effort, which exhibits a poised, noble bouquet of blackcurrants, cedar, spice and liquorice. A hint of truffle emerges as it sits in the glass. Medium-bodied with sweet, mostly black fruit and nicely integrated oak. It builds incrementally in the mouth, ending with a 50-second finish. Very stylish.’
Awarded 17.5/20 by Jancis Robinson and 93/100 by Robert Parker
Red, Dry | 75CL |13.0% ABV
Food and Wine Pairing
Simply cooked roast and grilled meat, especially lamb are the perfect dishes to go with first and second growths in order to let the wine shine.
About the Producer
Cos d’Estournel was classified as a second growth in the 1855 Classification and it remains one of the most sought-after of all Bordeaux wines.
The estate is situated in the very south of Saint-Estèphe, just north of Pauillac’s Lafite Rothschild. The south-facing vineyard slopes gently down to the Jalle du Breuil stream which separates it from Lafite. In old Gascon, cos means ‘hill of pebbles’, and the vineyard does indeed consist of deep Quaternary gravels and clay on a limestone bedrock and covers 91 hectares.
When young, Cos d’Estournel is dark, brooding and tannic but develops amazing complexity and intensity with time. Typically matured for 18 months in new French oak barrels to give extra richness and texture.
Serving Guide: We recommend opening and decanting for one to two hours before serving to enjoy the full flavours of this wine. Alternatively pour smaller quantities into larger glasses and let it open up for 15 minutes before serving. Drinking nicely now with good potential to age and should continue to mature until 2025 onwards.
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: email@example.com
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Wine: Cos d’Estournel, 2ème Cru Classe, Saint-Estèphe, Bordeaux, France 2001
Sub region: Saint-Estèphe (Left Bank)
Colour: Red, Dry
Grape Varieties: 55% Cabernet Sauvignon, 45% Merlot