Saint-Estèphe

2016

Fifth Growth

Region: Bordeaux 

ESTATE HISTORY 

The estate takes its name from the hill of Cos ("caux" meaning stony hill) and François Labory, who owned the property in the early 19th century. It earned Fifth Growth status in the landmark 1855 Bordeaux Classification. The property was acquired by Louis Gaspard d'Estournel in the 1840s before passing through various hands, eventually being purchased by the Weber family in the 1930s. Managed for decades by the Audoy family (descendants of George Weber), it was sold in 2023 to Michel Reybier, owner of neighboring Château Cos d'Estournel.

TERROIR

The vineyard sits on the Cos hill plateau—directly across the road from Château Cos d'Estournel—featuring deep Quaternary gravel deposits mixed with limestone and clay subsoils. The gravel ensures excellent heat retention and drainage, while the underlying clay holds vital moisture during dry spells, allowing even ripening with vibrant natural acidity.

VITICULTURE

The estate utilizes high-density planting of around 8,700 vines per hectare to encourage root depth and vineyard competition. Management relies on traditional canopy control, plot selection, and hand-harvesting to maximize fruit health and tannin ripeness.

WINEMAKING 

The fruit underwent temperature-controlled fermentation in stainless steel vats to preserve fresh aromatic definition and precise extraction. Aging took place in French oak barrels (typically around 30 to 50 percent new oak) for approximately 14 to 15 months, giving the wine structural stability and subtle oak integration without masking the fruit.

TASTING & FOOD PAIRINGS 

It exhibits a deep garnet-purple color with fresh aromas of cassis, black plum, dried herbs, cedar, pencil lead, and subtle forest floor. On the palate, it is medium to full-bodied, refined, and classically styled, balancing bright dark fruit purity with fine-grained, structured tannins, lively acidity, and a long, savory finish.

Its classic Saint-Estèphe structure makes it ideal for roasted or grilled meats like New York strip, herb-crusted lamb chops, roasted duck, pan-seared pork loin, or braised beef dishes. It also complements wild mushroom dishes, roasted root vegetables, and firm cheeses like Gouda or aged Cheddar.

Serve at 60 to 64 degrees Fahrenheit. It is entering its prime drinking window and benefits from a 1 to 2 hour decant to allow the firm tannins to soften and aromas to open.