| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Cos d’ Estournel 1989 |
| Item No.：FBSEs013 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：2nd Growth 1855 Saint-Estèphe |
| Appellation：Saint-Estèphe |
| Alcohol：13.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：88
Wine Spectator：95
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| Tasting Note： |
Chateau Tasting :
An intense colour. A bouquet with complex aromas of burnt wood, spices, coffee and ripe fruits. Admirable in the mouth for the melting tannins and the velvetiness of its texture. A fleshy tight-knit structure which opens out fully. Wonderfully persistent in the mouth. To be drunk now and to be laid down. 60% Cabernet Sauvignon ; 40% Merlot.
Wine Advocate#109(2/28/1997) Rating: 88 points Drink: 1997-2012
The 1989, although good, does not live up to expectations given the terroir and the vintage. Its deep ruby color is followed by a spicy vanillin, curranty nose, medium body, excellent depth, but a monolithic personality. It possesses neither the concentration nor dimension of the exceptional 1990. The 1989 possesses some hard tannin in the finish, but it is well-integrated with the wine's ripe fruit. Look for this wine to drink well for the next 15+ years. - Robert Parker
Wine Spectator (5/31/1999) Score: 95
A huge, seamless wine of fabulous elegance. Deep, dark-ruby color. Intense aromas of blackberries, spices, mushrooms and bark. Full-bodied and extremely silky, with a long, long finish. Seductive as hell. Best after 2002.
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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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