2007 Cos d'Estournel, 2007 Clos des Quatre Vents
Posted: Wed Dec 07, 2016 3:36 pm
Flawless, super elegant, and excellently balanced, the 2007 Clos des Quatre Vents offers all the fragrance, delicacy and refinement one might expect from a classically styled Margaux -even in a 'weaker' vintage. The fruit -sour cherry and black currant dominate on the palate- is not as overwhelming as the fruit of the Cos d'Estournel, but with time in the glass, it becomes more complex and nuanced. There is enough acidity to keep the dry finish fresh and vibrant, and to ensure this wine's longevity in the cellar. In style and dimension, this charming Margaux, 12,5% alcohol, closely resembles the 2007 Ferrière we had recently. A wine for purists.
Given the difficult vintage conditions, the 2007 Cos d'Estournel is marvellous concentrated and initially has everything I look for in a top left bank claret. The nose is deeply perfumed with aromas of dark fruits, wood smoke, cedar, pencil lead, licorice, leather, and spices. There is a sweet earthiness on the palate that emphasizes the delicious, exuberant fruit, with background notes of toasted oak, and chocolate. This Saint-Estèphe, 13,5% alcohol, is a relatively successful combination of traditional style and new school. Relatively, because of one obvious, structural weakness: Its low acidity. With time and increasing temperature in the glass, the wine begins to fall apart a little bit, and the toasted oak as well as a hint of unpleasant jammy fruit come to the foreground.
Given the difficult vintage conditions, the 2007 Cos d'Estournel is marvellous concentrated and initially has everything I look for in a top left bank claret. The nose is deeply perfumed with aromas of dark fruits, wood smoke, cedar, pencil lead, licorice, leather, and spices. There is a sweet earthiness on the palate that emphasizes the delicious, exuberant fruit, with background notes of toasted oak, and chocolate. This Saint-Estèphe, 13,5% alcohol, is a relatively successful combination of traditional style and new school. Relatively, because of one obvious, structural weakness: Its low acidity. With time and increasing temperature in the glass, the wine begins to fall apart a little bit, and the toasted oak as well as a hint of unpleasant jammy fruit come to the foreground.