Chateau Cos Labory, Saint Estephe, Medoc, Red Bordeaux, 2009
Tasting
Dark ruby color, deep.
On the palate, the fleshy and structured wines present intense aromas of red and black fruits on a rich tannic framework. The finish is long and licorice-flavored.
Food and wine pairings
Lamb, Pauillac Lamb, Barbecue, Braised Beef, Périgord Black Pudding, Roasted Woodcock, Roasted Rack of Lamb, Garlic Rack of Lamb, Braised Veal Rack, South American Cuisine, Rib of Beef, Aged Rib of Beef, Braised Lamb Shoulder, Beef Tenderloin, Game Birds, Leg of Lamb, Gouda, Thrushes, Lamprey à la Bordelaise, Truffle, Black Truffle Puff Pastry, Red Meats, Roasted Meats, Duck Breast with Green Pepper, Duck Breast, Small Game Birds, Soft-Rind Cheese
Wine service
- Drink from 2015
- Drink before 2040
- Open 1 hour before
- Serve in a decanter at 17-18°C
Technical characteristics
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Domaine : Chateau Cos Labory
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Classification: 5th Grand Cru Classé
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Type: red wine
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Country: France
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Region: Bordeaux, Médoc
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Appellation: Saint Estephe
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Vintage: 2009
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Format: 75 cl bottle
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Grape varieties: Cabernet Sauvignon, Merlot, Cabernet franc, Petit Verdot
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Operating area:
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Terroir:
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Harvesting :
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Aging:
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Viticulture:
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Vinification:
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Alcohol degree :
About the 2016 vintage
After a particularly rainy winter and a slightly late bud break (between five and seven days late depending on the grape varieties), the vintage experiences two successive weather episodes: the first from March to early July marked by relatively mild temperatures but significant precipitation; and a second characterized by summer weather, warm temperatures, and excessive sunshine.
These conditions play a major role in the evolution of phenology and stop the cryptogamic attacks of the first part of the season.
After a homogeneous and slightly early véraison compared to the average, the maturation begins under the best auspices and continues until the harvest. The manual harvest is traditionally carried out by a team of about fifty people. It starts on September 20 with the first Merlot plants and continues until September 26. The harvest of Cabernet Francs and Cabernets-Sauvignons as well as Petit Verdots then takes place from September 25 to October 9. Upon arrival at the winery, the grapes show perfect sanitary condition and exceptional richness in sugars and polyphenols.
For about 20 days, alcoholic fermentation and maceration are ensured by progressive cycles of pumping over and racking. A traditional winemaking process that promotes the gentle extraction of color and tannins. The draining takes place from October 15 to 25 and confirms the moderate volumes. The aging will continue for an average duration of 16 months in barrels.
Source : Chateau Ormes de Pez