Wines Saint-Estèphe Château Cos d'Estournel - 1982

Viniou Reviews

Château Cos d’Estournel 1982 is a true classic from one of Bordeaux’s most revered estates. This wine hails from Saint-Estèphe, a appellation renowned for producing deeply structured reds with impressive longevity. In 1982, Bordeaux experienced a legendary vintage, marked by optimal weather conditions that yielded ripe, concentrated grapes. The wine is primarily composed of Cabernet Sauvignon, with Merlot and small proportions of Cabernet Franc and Petit Verdot augmenting the blend. Traditionally, Cos d’Estournel ages its wines in oak barrels, with a significant proportion of new wood, which imparts further complexity and refinement. After more than forty years, the 1982’s bouquet is likely to be profoundly aromatic, offering notes of cedar, cigar box, dried fruits, leather, truffle, and earthy undertones, while on the palate, the tannins have melted to a silky texture, and secondary and tertiary flavours have come to the fore.

The Saint-Estèphe appellation sits at the northernmost tip of the Médoc, benefiting from the cooling influence of the Gironde estuary. The soils are characterised by gravelly topsoils over a clay-rich subsoil, which aids in water retention and contributes to the robust structure and signature power of the wines. Cos d’Estournel, in particular, is set apart by its elevated gravel mound (“cos” meaning “hill of pebbles”) and its exotic, pagoda-inspired château, reflecting a rich and inventive history.

Pairing a mature Cos d’Estournel, especially from such a revered vintage, is a true gastronomic pleasure. Opt for dishes that complement its depth and subtlety, such as roasted venison, lamb shoulder confit, or a traditional Bordeaux entrecôte cooked over vine clippings. For a regional touch, try it with cèpes mushrooms sautéed in duck fat or a classic canard aux pruneaux. Avoid overly spicy or strongly acidic foods that might overpower the wine’s delicate, evolved nuances.

Serve the wine between 17-18°C, ideally after decanting for thirty minutes, to allow any sediment to settle and the bouquet to fully open. Such care will ensure you savour every layer of this remarkable and historic Bordeaux.