95 Points - James Suckling This is another example of the wonderful 2004 vintage for Bordeaux. They are so delicious to drink now. The Cos is one of the best out there. And very reasonably priced at less than $150 a bottle. The charcuterie that hits you as soon as you open this Bordeaux is overwhelming: It's smoky, spicy and sexy. Minutes later you realize the complexity on offer, catching just a scent of the dark fruits hidden beneath, and before those, long and wonderful hints of balsamic vinegar. On the palate this shows elegance and finesse thanks to fabulous balance, extremely integrated tannins and a long and glorious finish.
94 Points - Robert Parker's Wine Advocate The 2004 Cos d'Estournel is a blend of 74% Cabernet Sauvignon, 24% Merlot and 2% Cabernet Franc. Deep garnet in color with a touch of brick, the nose is still very youthful, sporting notions of plum preserves, blackcurrant cordial and Black Forest cake with hints of garrigue, wild sage, charcuterie, black olives and unsmoked cigars. The medium to full-bodied palate is generously fruited with bags of earthy and black fruit preserves layers, framed by chewy tannins and seamless freshness, finishing long.
93 Points - Wine Spectator Very generous, with lovely mouthfeel. The creamy fruit drapes over warm, pebbly tannins, allowing the dark plum and currant fruit to meld with the bay and roasted alder notes. The finish has a grip of earth and stretches out nicely. On point right now.
92 Points - Decanter This wasn't an easy vintage when young because there was quite a bit of rain through the season, leading to a fairly high yield with some dilution in the grapes. It has needed a lot of time to become harmonious and to melt into itself, but this wine displays clever winemaking decisions. It’s clearly ready to drink now, with soft tannins and brambly fruits joined by tight, black truffles that give spice but also freshness and energy that kicks in through the mid-palate, leading to a mouthwatering finish. The wine was kept on its lees in barrel during ageing without racking, to protect it from oxygen as much as possible.
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