Silky, fresh, and dark-fruited, this second wine of Cos d’Estournel is now hitting its stride. Aromas of blackcurrant, forest floor, tobacco, and pencil shavings lead to a smooth, elegant palate—proof that patience pays off with great terroir.

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VIBRANT, SILKY, SEDUCTIVE
The joy and spontaneity of moments shared with loved ones.

An impromptu lunch with friends is the perfect occasion to open a bottle of Pagodes de Cos. It is reminiscent of the simple pleasures of life, like homemade blackcurrant syrup, a bowl of just-picked red cherries or a freshly opened jar of citrus jam. Pagodes de Cos is at once indulgent, comforting and vivacious, like a carefree conversation with family or friends in a familiar place.

The 2006’s dark, concentrated almost black colour gives it an aura of mystery. There is a lovely nose of pencil shavings, wet earth, forest floor, blackcurrant, and berries, as well as smoky, herbal notes. Smooth and fresh on the palate, this wine is quite delicious. 2006 once again proves that wines from great terroirs reward patience. With beautiful aromas of fresh tobacco, a trademark expression of great terroirs, it displays today a remarkable elegance.
16/20 – JANCIS ROBINSON

Technical Specs

Alcohol: 12.5% ABV
Closure: Natural Cork
Vintage: 2006
Grape Varieties: 50% Cabernet Sauvignon, 50% Merlot
Vineyard: Château Cos d’Estournel estate vineyards in Saint-Estèphe, on gravelly soils over clay and limestone
Harvest: September 2006
Vinification: Traditional Bordeaux vinification with temperature-controlled fermentation and maceration to extract colour, structure and tannins
Oak: French oak barrels, approximately 40% new oak
Ageing: Matured in French oak barrels
Producer: Château Cos d’Estournel
Classification: Second wine of Château Cos d’Estournel
Region: Bordeaux, France
Appellation: Saint-Estèphe AOC

Serving Temperature: 15–16°C
Decanting: For this mature vintage, open approximately 1 hour before serving; avoid prolonged decanting to preserve its delicate aromas
Food Pairing: Roast lamb, grilled beef, venison, duck breast, braised short ribs and aged hard cheeses.