| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Cos d’ Estournel 1996 |
| Item No.：FBSEs014 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：2nd Growth 1855 Saint-Estèphe |
| Appellation：Saint-Estèphe |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hour |
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Decanter：45 minutes |
| Scores： |
Robert Parker：96
Wine Spectator：95
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| Tasting Note： |
Wine Advocate#122(4/1/1999) Rating: 96 points Drink: 2006-2030
Made from 65% Cabernet Sauvignon and 35% Merlot, this is a huge, backward wine. The 1996 possesses an opaque purple color, 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, tannic wine has closed down significantly since bottling. It requires 7-8 years of cellaring, and should last for 30-35 years. It is a fabulous Cos, but patience is required.Approximately 66% of the crop made it into the final blend, which includes a slightly higher percentage of Cabernet Sauvignon than usual (65% Cabernet Sauvignon and 35% Merlot). While the 1996 is similar to the 1986, the fruit and tannin in the former wine are sweeter and more abundant. It is a massive example of Cos, but neither heavy nor overbearing in view of its immense size. - Robert Parker
Wine Spectator (1/31/1999) Score: 95
A classy and impressive young Bordeaux from an appellation that stepped up in '96. Dark-colored, with plenty of currant and spice aromas, the wine is full-bodied, with very velvety tannins and allspice, berry and currant flavors. Long, long finish. One of the wines of the vintage, it's a beauty. Best after 2005.
Decanter
Very deep red; sweet succulent nose, cassis, fine cabernet fruit, elegant; rich, very concentrated, fine lift to it, pure Cabernet fruit, minty, intense, ripe tannins, excellent balance with an oaky finish; good length.
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| Food Match： |
Western food: Red meat and game, it can also serve to cheese, such as Saint Nectaire, Edam and Gouda. Ideal with leg and lamb, and other meat dishes.
Chinese food: Roasted duck/goose, lamb chops, Grilled chicken, Braised Dongpo Pork, Veal steak, Barbecued pork…
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