Der Ausbau erfolgt in Eichenfässern, von denen die Hälfte neu ist.
Der Jahrgang 2019 in Bordeaux war warm, sonnig und trocken, mit einem Sommer, der von Hitzewellen und Trockenheit geprägt war, gefolgt von Regenfällen gegen Ende der Saison, die für neue Frische sorgten. In der nördlichen Médoc-Region war dies das sechste Jahr in Folge mit einer guten Ernte. Château Cos Labory produziert in solchen Jahren in der Regel vollmundige, tanninreiche Weine, und 2019 bildet da keine Ausnahme. Er sollte am besten bis 2040 genossen werden.
Robert Parker (90)
The 2019 Cos Labory reveals inviting aromas of plums, blackcurrants and loamy soil, followed by a medium-bodied, supple and elegantly fleshy palate that's framed by fine, powdery tannins and succulent acids. Open and charming for a young Saint-Estèphe, it will drink well with minimal bottle age.
James Suckling (94)
Aromas of redcurrants, flowers and spices, such as nutmeg. Some cherries, too. It’s full-bodied, yet racy and energetic. Chewy tannins. Structured. One of the best Cos Labory in a long time. This needs three or four years to come together.
Jancis Robinson (16)
Tasted blind. Slightly grey crimson. Modest, but well-integrated, nose. Proper claret. Just a little blue-cheesy in flavour but good, confident, classic structure. Slightly drying finish. Jancis Robinson
Vinous (92)
I praised the 2019 Cos Labory as one of the best in recent years based on its barrel showing, and in bottle, it hasn’t let me down. It’s well defined and fresh, if not amazingly complex, and delivers some lovely black fruit mixed with graphite and mint aromas. The palate is medium-bodied with sappy red fruit, lightly spiced and quite cohesive, showing greater density on the finish compared to recent vintages. Bravo.
Jeb Dunnuck (90)
A classic Saint-Estèphe nose of darker currants, damp earth, leafy herbs, and cedar emerges from the 2019 Château Cos Labory, a medium-bodied, balanced 2019 with good mid-palate concentration, ripe, building tannins, and a great finish. It deserves 3-5 years of bottle age and will keep for 15-20 years.
Falstaff (93)
Dark ruby, opaque core, purple reflections, subtle brightening on the rim. A hint of orange blossom, black berries, subtle spicy touch. Medium complexity, red cherries, fresh structure, vivid tannins, subtle green elements, salty notes, fine nougat on the mineral finish, will benefit from bottle ageing.
