Chateau Cos d'Estournel - Saint-Estephe Red 2000 Magnum

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Regular price $4,280.00
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Red Red

2020 2020

Bordeaux Bordeaux

Saint-Estephe Saint-Estephe

Cabernet Sauvignon Cabernet Sauvignon

6 to 8 years
8 to 15 years
15 years and more

Tasting Notes & Ratings

Grape

Cabernet Sauvignon (65%), Merlot (33%), Cabernet Franc (3%)

Tasting notes

At tasting, the nose of this wine reveals many aromas, especially notes of graphite, crushed stone, blackberry and blackcurrant. On the palate, the Château Cos d'Estournel 2012 is rather full-bodied, structured, but with well-integrated tannins and a long finish. Its great ageing potential makes it possible to keep this wine until 2022 or even later.

Expert ratings

Robert Parker’s Wine advocate 96-98 / 100

The medium-bodied palate has amazing elegance and grace contrasted by jaw-dropping energy, featuring a firm frame of finely grained tannins and just enough freshness, finishing with a whole firework display of mineral nuances. I love the way this Cos d'Estournel shimmies and shines—a unique vintage signature expressed so beautifully at this estate!

Wine Enthusiast 96-98 / 100

Powerful, ripe fruits show exceptional quality and a velvety character that's allied to a ripe structure. With the freshness so typical of the vintage, the wine seems open and fruity but surprises with its density.”

James Suckling 97-98 / 100

This is a very refined, polished Cos with superb finesse and length. Medium-to full-bodied, very fine and persistent. Really long with beautiful tannins. Rich, but fresh and linear.

Decanter 97 / 100

You need to take a little time to let the concentrated flavors seep out, this is a long hauler. The tannins build slowly but surely through the palate, sombre and serious right now, particularly for an estate that is known for its exuberance. The opulence is there if you give it time, and as the tannins elongate and relax, richer notes of bilberry fruits, toasted cedar, salted chocolate, turmeric and black pepper spice arrives. Harvest September 10 to 24. A 3.9pH is the highest since 2003, but any threat of low acidity is balanced by high tannins, and relatively low alcohol.”