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Average Retail:
$113.10 Details
W.Searcher Avg.: $113.10
W.Searcher Low: $79.75
W.Searcher High: $143.55
Avg Auction:
(of 7 listings - 12 months )
$96.21 Details
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1998 Cos d'Estournel Bordeaux Blend - France - Bordeaux - St Estephe - Red - Second Growth

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France - Bordeaux - St Estephe

Red Bordeaux Blend - Second Growth
Producer Notes

Classified as a Second Growth Bordeaux estate, Chateau Cos d'Estournel is without doubt, one of the top producers in the St. Estephe appellation, producing complex and intense, full-bodied wines. The chateau is often referred to as "super second," meaning that it produces wines at a quality nearing that of the First Growth houses. Cos d'Estournel wines contain a large amount of Merlot (40%), one... More »

IWC ...
Drink Dates
VF: 2008-2018 VF: 2008-2028

IWC ...
Source International Wine Cellar
Issue Issue 96
Author Tj R
Site / Blog   Trust Rating 94.611%
Tasted On 08/09/2014
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Author iTikki
Site / Blog   Trust Rating 91.667%
Tasted On 01/01/2012

Made from 65% Cabernet Sauvignin and 35% Merlot, this is a huge, backward wine reminiscent of the 1986 Cos d'Estournel. At the chateau, they claim the 3 vintages I love, 1982, 1985 and 1990, are less "classic" than in years such as 1986, 1988, 1996, and 1998. The 1996 possesses an opaque purple colour as well as pure aromatics consisting of cassis, grilled herbs, coffee and toasty new oak. Massive in the mouth and one of the most structured and concentrated young Cos d'Estournels I have ever tasted. This thick, structured, tannis wine has closed down significantly since bottling. Lively, dancing, nose with lots of development. Sweet, concentrated, quite dry, takes no prisoners style. Very correct. No rough edges and no excesses, but worth waiting for. Drink 2009-19

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Author Winedoc
Site / Blog   Trust Rating 98.936%
Tasted On 07/05/2009

Ruby in color. Medium rim variation. Medium legs. Aroma:Forest floor, Blackberry. Vanilla. Body: Medium/Full bodied. Silky texture. Long finish.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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