Château Cos Labory

Winery’s Terroir, Vineyard, and Location

Chateau Cos Labory is an 18-hectare vineyard located in the St. Estephe appellation of Bordeaux. The vineyard is planted with 60% Cabernet Sauvignon, 35% Merlot, and 5% Cabernet Franc, with small amounts of Petit Verdot. The vines are planted at a density of 8,700 vines per hectare. The terroir of Cos Labory is gravel and limestone soil with patches of clay.

Wine Characters and Styles

Chateau Cos Labory produces a Bordeaux wine that is aged in about 40% new oak barrels, including a combination of French and American oak. The wine is vinified in large, 150-hectoliter, stainless steel vats. The wine is usually best enjoyed in the first 10-18 years of life. Young vintages can be decanted for 1-2 hours. This allows the wine to soften and open its perfume.

Wine-Making Techniques

Chateau Cos Labory uses machines to deleaf and in part, to harvest. They also use leaf-burning machines, which can cause problems. The heat from the machine can damage the grape skins as they suffer from high temperatures. They do not practice green harvesting, so yields can be quite high, which cuts down on the potential quality.

Best Vintages

The best vintages of Chateau Cos Labory are 2022, 2021, 2020, 2019, 2018, 2016, 2015, 2014, 2010, 2009, 2005, 2003, and 2000.

Best Storage and Serving Temperatures and Decanting Time

Chateau Cos Labory is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. Young vintages can be decanted for 1-2 hours, while older vintages might need very little decanting, just enough to remove the sediment.

Food Pairing

Chateau Cos Labory is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Cos Labory is also good when served with Asian dishes, hearty fish courses like tuna, mushrooms, pasta, and cheese.

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