Wine is a living thing. After aging in the barrel, it continues to evolve in the bottle, year after year. To fully appreciate the aromas of the wines of Cos d’Estournel, we suggest following a few simple rules.
Ideally, wines should be stored in a clean room between 12 Celsius and 15 Celsius and at about 80% humidity.
The wines of the estate will develop complex aromas that will vary according to the characteristics of each vintage and evolve with time. Proper service will allow these qualities to express themselves completely.
The youngest vintages—those produced after 2000—should be decanted at least an hour and a half before tasting. Aeration will help bring the spirit and passion of each wine into focus, so its potential can be fully revealed.
We recommend decanting vintages between 1982 and 2000 about an hour before serving, so their aromas may be released gently.
Wines produced before 1982 should be served in the bottle to avoid abrupt aeration that may not be favorable to the delicate nature of these precious nectars.
We recommend serving wines between 17 Celsius and 18 Celsius. As they continue to warm up in the glass, they will release their full palette of aromas and reveal their most subtle, delicate nuances.