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Cos d'Estournel Médoc 2019

Cos d'Estournel Médoc 2019

Regular price $94.00 AUD
Regular price Sale price $94.00 AUD
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Description

Cos d'Estournel Médoc is a classic Bordeaux blend featuring aromas of blackcurrants, plums, and cedar. It is full-bodied and complex, with a long, refined finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Cabernet Sauvignon, Merlot
Tastes Like: Comparable to a Pauillac Bordeaux, with blackcurrant, cedar, and earthy spice, balanced by bold tannins and a refined finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 18-24 months in French oak
Serving Temperature: 16-18°C

Winery

Cos d'Estournel is one of Bordeaux's most prestigious estates, known for producing wines of exceptional quality and complexity. Their Médoc reflects the elegance and power of the region.

Food Pairings

Seafood: Lobster bisque or seared scallops with truffle butter.
Game: Roast duck or venison stew.
Vegetarian: Mushroom and truffle pasta or spinach cannelloni.
Meat: Ribeye steak or slow-cooked lamb shoulder.

Cheese Pairings

Comté: Aged and nutty, enhancing the wine's structure.
Roquefort: Salty and tangy, adding a bold contrast.
Manchego: Firm and savoury, balancing the wine's boldness.
Australian Cheddar: Sharp and creamy, complementing the wine's complexity.

Recipe

Ribeye Steak with Herb Butter

Ingredients:

  • 2 ribeye steaks
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Season ribeye steaks with salt and pepper. Heat olive oil in a pan over high heat.
  2. Sear steaks for 3-4 minutes per side for medium-rare. Remove and rest for 5 minutes.
  3. In the same pan, melt butter with garlic and parsley. Spoon the herb butter over the steaks before serving.
  4. Serve hot with roasted vegetables or mashed potatoes.

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