Product description
Château Cos d’Estournel is one of the most charismatic estates in the Médoc—with pagodas, the “Gate of Zanzibar,” and elephants adorning the façade—the creation of the visionary Louis-Gaspard d’Estournel, known as the “Maharaja of Saint-Estèphe”.It was he who, as early as the 19th century, recognized the potential of the gravel hill known as “Cos” (in Gascon: “hill of stones”) and began building a brand that today combines boldness with technical perfection.Since 2000, the estate has been owned by Michel Reybier; the modern winery operates on a gravity-fed system and places great emphasis on plot selection, which enhances the purity of the terroir’s expression.
The white vineyards of Cos d’Estournel are located in the northern Médoc, right at the mouth of the Gironde River.The cool microclimate and constant ventilation from the estuary promote aromatic precision and freshness; the gravelly-limestone soils impart a mineral character.In recent years, a program of new plantings and replanting has been carried out; the vineyards are managed sustainably, and soil cultivation is performed regularly—all to ensure that the Sauvignon Blanc and Sémillon produce a white wine full of energy and finesse.
Vintage 2021 Cos d’Estournel Blanc is a blend of 71% Sauvignon Blanc and 29% Sémillon.The wine aged in French oak with a very limited proportion of new barrels (approx..8% new oak); for white Cos, it is typical to have about.8 months of barrel aging—confirmed for the 2020 vintage and maintained in the style of the 2021 vintage (in which the producer emphasizes the subtlety of the oak over time).
Appearance: pale lemon color with green highlights, crystal clear and sparkling.
Scent: white peach, lime, and mandarin peel; bergamot, jasmine, and white flowers; underneath, a chalky, flinty "flint" note, a hint of anise and almond paste, and, over time, a delicate hint of toasted bread from the barrel.
Taste: tight and vibrant, with juicy citrus energy, chalky minerality, and the waxy depth of Sémillon; a long, salty finish with subtle hints of spice and the warmth of patisserie, without excessive oak.
Food pairings: excellent with “fleshy and oily” fish—halibut, turbot, sole—especially with beurre blanc sauce; scallops in butter, risotto with lemon and green asparagus, chicken with apricots and thyme, fresh goat cheese and hard cheeses (18-month-aged Comté).