A standout in a challenging vintage, the 1991 Cos d’Estournel offers impressive depth and charm. The nose reveals classic notes of cassis, tobacco, and spicy oak, unfolding into hints of vanilla and dark chocolate. On the palate, it is well-focused and surprisingly fleshy, with a creamy texture and lingering flavors of ripe fruit and subtle spice. Now fully mature, this wine showcases the estate’s ability to produce elegance and structure even in less heralded years.

Wine Spectator | WS 88
Published: Mar 31, 1994

One of the best wines of the vintage. Well focused, with lots of chunky fruit. The vanilla, tobacco and chocolate flavors go on and on. Delicious now.

The Wine Advocate | RP 87
Published: Feb 26, 1994
Drink: 1994-2004

Cos d'Estournel's 1991 (about 50% of the harvest was declassified) is one of the wines to buy given its relatively low price and fine quality. It displays a dark ruby color, and a big, rich nose of cassis fruit married intelligently with spicy new oak. Offering surprising fatness and fleshiness, fine length, and a sweet, creamy texture, it should drink well for at least a decade.

Estournel.com

FASCINATING, OPULENT, VOLUPTUOUS
An invitation to travel.

Like a solitary adventurer who has sailed the seas, Cos d'Estournel initially appears secretive and intriguing. Then he slowly reveals himself. Step by step, with small touches, he evokes stories of distant cities, markets with a thousand secrets, joyful celebrations in warm stone villages, and women with voluptuous curves. The smells, colors, and flavors are gradually revealed, like happy memories. An elegant, fascinating charm, somewhere between restraint and unashamed sensuality.

Technical Specs

Alcohol: 12.5%
Closure: Natural Cork
Harvest: 1991
Oak: French oak ageing
Varietals: 75% Cabernet Sauvignon, 25% Merlot
Vineyard Area: Approximately 100 ha
Harvest: Hand-picked with grape selection
Region: Saint-Estèphe, Bordeaux
Classification: 2nd Grand Cru Classé in the 1855 Classification

Serving Temperature: 16–18°C
Decanting: 15–30 minutes, mainly to remove sediment
Food Pairing: Roast beef, lamb, venison, duck, beef Wellington, grilled steak, mushrooms, truffle dishes and mature hard cheeses