Goulee by Cos d'Estournel Médoc 2014

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Second Growth powerhouse Cos d'Estournel has been producing this rich and lovely Médoc since the 2003 vintage. Goulée is its own lieu-dit located north of Saint Estephe, which initially consisted of 8 hectares, and is now made up of 20. The soils are composed of clay, gravel and limestone, and the climate is cooler and windier than most of Bordeaux, giving this wine a beautiful freshness and balanced acidity. The name Goulée translates to 'gulp', meaning this is the wine at the house of Cos d'Estournel which is enjoyed for joyful 'gulping' with family and friends!

We loved this 2014, finding it to be big, chewy and rich with plum sauce, black cherry and mocha flavors. Made of 70% Merlot and 30% Cabernet Sauvignon, it spent less than one year in oak, preserving the beautiful ripe fruit of the vintage. 2014 is a terrific year for the northern Médoc, and great for Saint-Estephe in particular. All of the fruit for Goulée is handpicked, just as it would be for the Grand Vin of the estate. Serve Goulée with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes, as well as with fine cheeses, especially P'tit Basque and Comté Gruyere.

Category Red Wine
Country France
Region Bordeaux
Appellation Medoc
Brand Goulee by Cos d'Estournel
  • ws89

Wine SpectatorA light charcoal frame gives this an old school bent, while the core of gently steeped plum and black currant fruit fills out steadily through the herb-tinged finish. Very solid. Best from 2018 through 2024.

James Molesworth, January 1, 2017
  • wa88

Wine AdvocateThe 2014 Goulée by Cos d'Estournel (to give it its full title) has a crisp, smoky, blackberry and cedar-scented bouquet that is well defined and displays good intensity. The palate is medium-bodied with grainy tannin, a fine line of acidity, supple in the mouth with blackberry, cedar and a dab of dark chocolate on the finish. This is better than earlier vintages and should drink well for several years.

Neal Martin, March 31, 2017