1996 Cos d'Estournel
France
Saint Estèphe 2ème Cru Classé
Bordeaux
Red
65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc, 1% Petit Verdot (2023 vintage)
00
1996
2018 - 2035
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2023
2033 - 2063
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I was deeply impressed with the 2023s at Cos d’Estournel. “We did a green harvest for the first time since 2008, Technical Director Dominique Arangoïts explained. “There was no real heat until mid-August. Then we got one spike from August 17 to 24 and another from September 3 to 10. Yields were 47 hectoliters per hectare, a significant jump from 2022 when they were just 33 and probably too low. Berry size was normal, but there were a lot more berries and more seeds within those berries, so we opted for longer macerations at lower temperatures.” Proprietor Michel Reybier has numerous business interests to look after, but he is ever-present at Cos d’Estournel, and that attention shows.
00
2023
2033 - 2065
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When I dropped in at Cos d’Estournel, proprietor Michel Reybier was accompanied by head winemaker Daniel Arangoïts. “Due to the weather in 2022, we had high fertility in the buds and more complexity. We had good conditions for bud break. Flowering was from May 27 to 31 when temperatures were between 29 and 30°C. The vintage reminds me of 2005, as there is homogeneity between bunches, with more seeds per berry than usual. We had a normal summer with temperatures not too high until August 17, when we had the first heat wave up to 38°C and September 3 and 10 again. These heat waves arrived late on, already ripening berries, and we were afraid about the fruit and alcohol levels, but when we sampled the berries, the vineyard suffered blockage, and alcohol levels remained constant. The potential yield was unusual, so we decided to do some green harvesting on the old Merlot vines for the first time since 2008. That was not an easy decision, but we wanted to maintain density. We started picking on September 12 and finished on 29. When we started tasting the berries, we found that the ripeness of the seeds was not perfect, so we had to be gentle during vinification, fermenting at 26°C instead of 30°C and no foulage [crushing] and also shorter skin contact, 21 instead of 28 days. We knew that the alcohol was not high at 12.9%, and you feel the tannins at this stage, so it is best to be prudent.”
00
2022
2032 - 2065
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2022
2032 - 2062
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2022
2028 - 2052
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“Things were pretty normal up until the end of March,” Technical Director Dominique Arangoïts told me at Cos d’Estournel. “Intense heat started in May. Flowering began in the middle of the month. By June we were in a water deficit, something that is extremely rare so early in the season. We had some hail in our northernmost parcels. The rest of the year was very hot and dry, but with cool nights at the end that allowed the vines to breathe. Harvest ran from August 29 to September 13 for the white and September 7 to 23 for the reds.”
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2022
2032 - 2065
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2021
2029 - 2050
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2021
2031 - 2051
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2021
2031 - 2051
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"We had a very early budbreak and then of course the frost that followed, but our location close to the Gironde River protected us," explained Technical Director Dominique Arangoits. "Flowering took less than a week, as conditions were quite favorable. We had a little bit of rain in August and then almost nothing for the month that followed." Harvest took place between September 23 and October 7. Yields were 35 hectoliters per hectare, a bit lower than normal, but not markedly so.
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2020
2030 - 2055
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2020
2030 - 2060
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2020
2026 - 2060
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2020
2030 - 2050
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2019
2025 - 2060
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2019
2025 - 2060
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2018
2025 - 2060
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2017
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2016
2030 - 2070
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2016
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The unique and distinctive attributes of 2016 are very much on display at Cos d'Estournel, where all three reds come in around 13% alcohol. The wines are decidedly understated, medium in body and much more reserved than has been the case of late, especially when it comes to the Grand Vin.
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2015
2020 - 2040
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2015
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Like many of his colleagues, technical director Dominique Arangoits spoke about the challenges of heat stress and blocked ripening in younger, lower-lying vineyards. Rain at the end of August was a significant challenge. Gravel-rich soils and older vineyards were the most successful in dealing with the weather conditions. The combination of heat early on and rain towards the end of the season resulted in an especially stringent selection. Only 39% of the crop went into the Grand Vin, as opposed to the more typical 50% or so. Most of the Cabernets were in by October 2, ahead of the rains that followed shortly thereafter, while the harvest wrapped up on the 5th.
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2014
2026 - 2060
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2014
2022 - 2044
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Cos d'Estournel's 2014s are intense, fleshy wines. According to general manager Aymeric de Gironde and technical director Dominique Arangoïts, the last two weeks of September - a period characterized by hot days and dry, northeastern anticyclone winds - caused some dehydration on the vine.
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2014
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This is a set of decidedly intense wines from Cos d'Estournel. The last two weeks of September - a period when temperatures were unusually high - has resulted in a set of fleshy, extroverted wines built on power and textural richness.
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2013
2023 - 2032
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2013
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2013
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The 2013s from Cos d'Estournel are solid across the board. According to General Manager Aymeric de Gironde, poor weather during the flowering was especially brutal for the Merlot, where production is down 60%, while Cabernet Sauvignon, which flowered later, was spared the worst. Winemaker Dominique Arangoits added that skins were fragile at harvest so macerations were shorter than normal. The 2013s here are typical of the year in their mid-weight structures and modest levels of concentration, both of which suggest a vintage for near and medium-term drinking. Within that context though, the wines have lovely balance and overall harmony.
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2012
2024 - 2042
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2012
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2010
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2009
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2009
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2009
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Though the harvest reportedly began on September 25 for the merlot and on October 5 for the cabernet sauvignon, both of this estate's wines taste to me as though they were the products of even later harvest dates, especially the Cos. Due to the hot August and September, the grape skins thickened up and the tannins ripened very slowly, so an effort was made to obtain smoother tannins by prolonging hang time. The talented Jean-Guillaume Prats describes the 2009 as a very baroque, almost extreme Cos, but I find it to be disappointing. I hope to be proven wrong in my early judgment.
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2008
2020 - 2050
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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2008
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2008
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Also recommended: 2008 Les Pagodes de Cos (85-86).
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2007
2018 - 2035
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2007
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2007
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"The key in 2007 was low yields," said Jean-Guillaume Prats, who carried out what he described as severe yield management in the vineyards. "We took a big risk by starting to pull leaves soon after the flowering," said Prats, "but we felt it was necessary to put the vines under stress early, since the season was so humid and the vines showed no signs of suffering. Those who did not reduce their vine yields at an early stage could not get enough concentration and flavor complexity because there just wasn't enough photosynthesis happening. Eventually, we were in a good position to take advantage of the excellent September weather." Prats describes the young 2007 as a feminine style of Cos and a good example of modernity in Bordeaux: "seductive, luxurious and capable of being enjoyed early." In comparison, he went on, the 2006 is "powerful, and very cabernet, very tannic in the traditional style," while 2005 is "more pliant and more harmonious."
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2006
2018 - 2038
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2006
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"The key in 2007 was low yields," said Jean-Guillaume Prats, who carried out what he described as severe yield management in the vineyards. "We took a big risk by starting to pull leaves soon after the flowering," said Prats, "but we felt it was necessary to put the vines under stress early, since the season was so humid and the vines showed no signs of suffering. Those who did not reduce their vine yields at an early stage could not get enough concentration and flavor complexity because there just wasn't enough photosynthesis happening. Eventually, we were in a good position to take advantage of the excellent September weather." Prats describes the young 2007 as a feminine style of Cos and a good example of modernity in Bordeaux: "seductive, luxurious and capable of being enjoyed early." In comparison, he went on, the 2006 is "powerful, and very cabernet, very tannic in the traditional style," while 2005 is "more pliant and more harmonious."
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2006
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"The trick in 2006 was to wait as long as possible to harvest," said Jean-Guillaume Prats, who has made the most impressive wine of St. Estephe, using a relatively high 78% of cabernet sauvignon. Prats told me that there was more rain than elsewhere in the Medoc from the town of Pauillac north, and he implied that he was willing to do whatever it took to protect the health of the grapes. "We covered ourselves," is the way he described it. "We were more interested in the health of the vineyards than in following biodynamic methods." Prats compares the young 2006 to the property's 1988 "in its lively quality" but points out that the earlier harvest featured much higher yields (at least 80 hectoliters per hectare) and less-ripe fruit. He carried out a minor saignee of 5% to 10% and used reverse osmosis to concentrate the must in 15% of the cabernet sauvignon vats. "The 2006 is a violent, masculine wine," he summarized, "while the 2004 is easier to understand."
00
2005
2021 - 2050
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2005
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2005
2015 - 2040
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This wine was tasted as part of our 2005 Bordeaux with Stephen Tanzer and Antonio Galloni event held in October, 2015.
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2005
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"The key in 2007 was low yields," said Jean-Guillaume Prats, who carried out what he described as severe yield management in the vineyards. "We took a big risk by starting to pull leaves soon after the flowering," said Prats, "but we felt it was necessary to put the vines under stress early, since the season was so humid and the vines showed no signs of suffering. Those who did not reduce their vine yields at an early stage could not get enough concentration and flavor complexity because there just wasn't enough photosynthesis happening. Eventually, we were in a good position to take advantage of the excellent September weather." Prats describes the young 2007 as a feminine style of Cos and a good example of modernity in Bordeaux: "seductive, luxurious and capable of being enjoyed early." In comparison, he went on, the 2006 is "powerful, and very cabernet, very tannic in the traditional style," while 2005 is "more pliant and more harmonious."
00
2005
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"The trick in 2006 was to wait as long as possible to harvest," said Jean-Guillaume Prats, who has made the most impressive wine of St. Estephe, using a relatively high 78% of cabernet sauvignon. Prats told me that there was more rain than elsewhere in the Medoc from the town of Pauillac north, and he implied that he was willing to do whatever it took to protect the health of the grapes. "We covered ourselves," is the way he described it. "We were more interested in the health of the vineyards than in following biodynamic methods." Prats compares the young 2006 to the property's 1988 "in its lively quality" but points out that the earlier harvest featured much higher yields (at least 80 hectoliters per hectare) and less-ripe fruit. He carried out a minor saignee of 5% to 10% and used reverse osmosis to concentrate the must in 15% of the cabernet sauvignon vats. "The 2006 is a violent, masculine wine," he summarized, "while the 2004 is easier to understand."
00
2005
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With 2005, Cos has a new set of small, double-skin stainless steel vats that were designed to accommodate the property's multiple parcels and are slightly triangular in shape to facilitate better extraction. A new vertical press was also purchased prior to the harvest of 2005, which took a relatively long 18 days. Cos began with the merlot on September 22, then stopped for a few days before bringing in the cabernet sauvignon. In fact, noted Jean-Guillaume Prats, "now that we do smaller-lot fermentations, our picking is much more precise. As recently as 1995 and 1996, we picked everything in nine days. In 2005 we took twice that long." He went on: "We actually go through the vineyards in July and August and color-code the vines to prepare them for the harvesters. Today, we sometimes actually harvest through the same vines three or four times.
00
2005
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With 2005, Cos has a new set of small, double-skin stainless steel vats that were designed to accommodate the property's multiple parcels and are slightly triangular in shape to facilitate better extraction. A new vertical press was also purchased prior to the harvest of 2005, which took a relatively long 18 days. Cos began with the merlot on September 22, then stopped for a few days before bringing in the cabernet sauvignon. In fact, noted Jean-Guillaume Prats, "now that we do smaller-lot fermentations, our picking is much more precise. As recently as 1995 and 1996, we picked everything in nine days. In 2005 we took twice that long." He went on: "We actually go through the vineyards in July and August and color-code the vines to prepare them for the harvesters. Today, we sometimes actually harvest through the same vines three or four times.
00
2004
2024 - 2040
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2004
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"The trick in 2006 was to wait as long as possible to harvest," said Jean-Guillaume Prats, who has made the most impressive wine of St. Estephe, using a relatively high 78% of cabernet sauvignon. Prats told me that there was more rain than elsewhere in the Medoc from the town of Pauillac north, and he implied that he was willing to do whatever it took to protect the health of the grapes. "We covered ourselves," is the way he described it. "We were more interested in the health of the vineyards than in following biodynamic methods." Prats compares the young 2006 to the property's 1988 "in its lively quality" but points out that the earlier harvest featured much higher yields (at least 80 hectoliters per hectare) and less-ripe fruit. He carried out a minor saignee of 5% to 10% and used reverse osmosis to concentrate the must in 15% of the cabernet sauvignon vats. "The 2006 is a violent, masculine wine," he summarized, "while the 2004 is easier to understand."
00
2004
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With 2005, Cos has a new set of small, double-skin stainless steel vats that were designed to accommodate the property's multiple parcels and are slightly triangular in shape to facilitate better extraction. A new vertical press was also purchased prior to the harvest of 2005, which took a relatively long 18 days. Cos began with the merlot on September 22, then stopped for a few days before bringing in the cabernet sauvignon. In fact, noted Jean-Guillaume Prats, "now that we do smaller-lot fermentations, our picking is much more precise. As recently as 1995 and 1996, we picked everything in nine days. In 2005 we took twice that long." He went on: "We actually go through the vineyards in July and August and color-code the vines to prepare them for the harvesters. Today, we sometimes actually harvest through the same vines three or four times.
00
2004
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Jean-Guillaume Prats described the young 2004 Cos as "very long, like a blend of '86 and '88 with some of the exotic ripeness of 2002." Thanks in part to a severe green harvest during the first half of July, Cos produced a reasonable 49 hectoliters per hectare, and Prats told me that some of the vats required only a light saignee of about 10% of the juice. No high-tech concentration techniques were called for as the sugars were already quite high-at 13.6%, the 2004 is higher in alcohol than the 2003. IPT (indice de polyphenols totaux, or index of total polyphenols) readings have been very high here for the past four years, as Prats has focused his techniques in the vineyards at getting full phenolic ripeness.
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2003
2033 - 2050
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2003
2020 - 2050
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2003
2018 - 2033
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00
2003
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"The key in 2003 was to have old vines with deep roots," said Jean-Guillaume Prats. "These vines continued to grow, even in August, while most others shut down until the end of the month. We got phenolic ripeness and could harvest early, with healthy levels of acidity." The 2003 Cos has been in barrel, with the press wine, since early December. It will remain on its lees, without batonnage, until June. "One can feel the wine's ripeness and intense fruit, but at the same time it's fairly restrained," noted Prats. "You can feel its potential." Prats reduced the fermentation temperature in 2003 and did a short post-fermentation maceration. "In 2002 it was the other way around," he told me. "A violent, quick extraction, then lots of post-fermentation maceration. And the press wine in 2002 was less good."
00
2002
2022 - 2034
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2002
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Jean-Guillaume Prats described the young 2004 Cos as "very long, like a blend of '86 and '88 with some of the exotic ripeness of 2002." Thanks in part to a severe green harvest during the first half of July, Cos produced a reasonable 49 hectoliters per hectare, and Prats told me that some of the vats required only a light saignee of about 10% of the juice. No high-tech concentration techniques were called for as the sugars were already quite high-at 13.6%, the 2004 is higher in alcohol than the 2003. IPT (indice de polyphenols totaux, or index of total polyphenols) readings have been very high here for the past four years, as Prats has focused his techniques in the vineyards at getting full phenolic ripeness.
00
2002
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"The key in 2003 was to have old vines with deep roots," said Jean-Guillaume Prats. "These vines continued to grow, even in August, while most others shut down until the end of the month. We got phenolic ripeness and could harvest early, with healthy levels of acidity." The 2003 Cos has been in barrel, with the press wine, since early December. It will remain on its lees, without batonnage, until June. "One can feel the wine's ripeness and intense fruit, but at the same time it's fairly restrained," noted Prats. "You can feel its potential." Prats reduced the fermentation temperature in 2003 and did a short post-fermentation maceration. "In 2002 it was the other way around," he told me. "A violent, quick extraction, then lots of post-fermentation maceration. And the press wine in 2002 was less good."
00
2002
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Jean-Guillaume Prats, like a number of his colleagues in the Medoc, described 2002 as a vintage with extremely high tannins (an "index of polyphenols" of 90, a very high reading), high alcohol (at 13.4% without chaptalization or use of concentrating techniques, the highest ever at Cos) and high acidity (3.9 grams per liter with a pH of 3.68). "Everything was excessive but the components taken together give a very good balance," he noted. The vines here did not suffer from hydric stress, Prats insisted, and for the first time all of the petit verdot and cabernet franc went into the grand vin Estate-wide production was under 33 hectoliters per hectare following severe selection of the estate's merlot, but more like 25 for the parcels used to make Cos. The estate carried out a "violent, rapid extraction from perfectly ripe grapes," taking the wine off its skins quickly to avoid getting drier tannins and then including only about 3% press wine in the final blend. Prats, who was justifiedly proud of his '02, was considering waiting until September to price the wine, hoping for "a better world situation."
00
2001
2021 - 2050
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2001
2018 - 2035
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2001
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"The key in 2003 was to have old vines with deep roots," said Jean-Guillaume Prats. "These vines continued to grow, even in August, while most others shut down until the end of the month. We got phenolic ripeness and could harvest early, with healthy levels of acidity." The 2003 Cos has been in barrel, with the press wine, since early December. It will remain on its lees, without batonnage, until June. "One can feel the wine's ripeness and intense fruit, but at the same time it's fairly restrained," noted Prats. "You can feel its potential." Prats reduced the fermentation temperature in 2003 and did a short post-fermentation maceration. "In 2002 it was the other way around," he told me. "A violent, quick extraction, then lots of post-fermentation maceration. And the press wine in 2002 was less good."
00
2001
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Jean-Guillaume Prats, like a number of his colleagues in the Medoc, described 2002 as a vintage with extremely high tannins (an "index of polyphenols" of 90, a very high reading), high alcohol (at 13.4% without chaptalization or use of concentrating techniques, the highest ever at Cos) and high acidity (3.9 grams per liter with a pH of 3.68). "Everything was excessive but the components taken together give a very good balance," he noted. The vines here did not suffer from hydric stress, Prats insisted, and for the first time all of the petit verdot and cabernet franc went into the grand vin Estate-wide production was under 33 hectoliters per hectare following severe selection of the estate's merlot, but more like 25 for the parcels used to make Cos. The estate carried out a "violent, rapid extraction from perfectly ripe grapes," taking the wine off its skins quickly to avoid getting drier tannins and then including only about 3% press wine in the final blend. Prats, who was justifiedly proud of his '02, was considering waiting until September to price the wine, hoping for "a better world situation."
00
2001
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"What we've really changed here is yields," said Jean-Guillaume Prats in late March, adding that production was a tad lower in '01 than in '00. The grand vin will comprise just 40% of the total harvest, which means that there will be just 17,000 cases of Cos d'Estournel, the smallest amount since 1991. After doing substantial leaf pulling early in the summer, the team here harvested quite late, waiting until October 1 to begin the merlot, some of which came in with 14% potential alcohol. The young 2001 is lower in acidity than the '00 but has roughly the same pH and comes across as fresh. Prats feels this wine will gain more during elevage than the 2000, which has taken on the increasingly exotic aspect characteristic of the millennial vintage.
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2000
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2000
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Jean-Guillaume Prats, like a number of his colleagues in the Medoc, described 2002 as a vintage with extremely high tannins (an "index of polyphenols" of 90, a very high reading), high alcohol (at 13.4% without chaptalization or use of concentrating techniques, the highest ever at Cos) and high acidity (3.9 grams per liter with a pH of 3.68). "Everything was excessive but the components taken together give a very good balance," he noted. The vines here did not suffer from hydric stress, Prats insisted, and for the first time all of the petit verdot and cabernet franc went into the grand vin Estate-wide production was under 33 hectoliters per hectare following severe selection of the estate's merlot, but more like 25 for the parcels used to make Cos. The estate carried out a "violent, rapid extraction from perfectly ripe grapes," taking the wine off its skins quickly to avoid getting drier tannins and then including only about 3% press wine in the final blend. Prats, who was justifiedly proud of his '02, was considering waiting until September to price the wine, hoping for "a better world situation."
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2000
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"What we've really changed here is yields," said Jean-Guillaume Prats in late March, adding that production was a tad lower in '01 than in '00. The grand vin will comprise just 40% of the total harvest, which means that there will be just 17,000 cases of Cos d'Estournel, the smallest amount since 1991. After doing substantial leaf pulling early in the summer, the team here harvested quite late, waiting until October 1 to begin the merlot, some of which came in with 14% potential alcohol. The young 2001 is lower in acidity than the '00 but has roughly the same pH and comes across as fresh. Prats feels this wine will gain more during elevage than the 2000, which has taken on the increasingly exotic aspect characteristic of the millennial vintage.
00
2000
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Cos cut yields dramatically in 2000 by sharply reducing the number of buds in May and June and then green-harvesting at the end of July, bringing in just 48 hectoliters per hectare, compared to 60 the three previous years. No concentration of the must was needed in 2000, said Jean-Guillaume Prats. "In 2000, we used some of our smaller old cement vats to vinify certain parcels," Prats went on. "In these containers the temperature climbs very slowly and thus we were able to do a longer maceration, with smoother, gentler extraction. This really paid off with the very ripe cabernet grapes in 2000. If there was any danger this year, it was overripe cabernet. On our clay-based soils, we didn't suffer from hydric stress in August." As I commented on the lush, pliant 2000, Prats admitted: "We're clearly going for a fatter style of wine."
00
1999
2019 - 2033
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00
1999
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"What we've really changed here is yields," said Jean-Guillaume Prats in late March, adding that production was a tad lower in '01 than in '00. The grand vin will comprise just 40% of the total harvest, which means that there will be just 17,000 cases of Cos d'Estournel, the smallest amount since 1991. After doing substantial leaf pulling early in the summer, the team here harvested quite late, waiting until October 1 to begin the merlot, some of which came in with 14% potential alcohol. The young 2001 is lower in acidity than the '00 but has roughly the same pH and comes across as fresh. Prats feels this wine will gain more during elevage than the 2000, which has taken on the increasingly exotic aspect characteristic of the millennial vintage.
00
1999
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Cos cut yields dramatically in 2000 by sharply reducing the number of buds in May and June and then green-harvesting at the end of July, bringing in just 48 hectoliters per hectare, compared to 60 the three previous years. No concentration of the must was needed in 2000, said Jean-Guillaume Prats. "In 2000, we used some of our smaller old cement vats to vinify certain parcels," Prats went on. "In these containers the temperature climbs very slowly and thus we were able to do a longer maceration, with smoother, gentler extraction. This really paid off with the very ripe cabernet grapes in 2000. If there was any danger this year, it was overripe cabernet. On our clay-based soils, we didn't suffer from hydric stress in August." As I commented on the lush, pliant 2000, Prats admitted: "We're clearly going for a fatter style of wine."
00
1998
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Cos cut yields dramatically in 2000 by sharply reducing the number of buds in May and June and then green-harvesting at the end of July, bringing in just 48 hectoliters per hectare, compared to 60 the three previous years. No concentration of the must was needed in 2000, said Jean-Guillaume Prats. "In 2000, we used some of our smaller old cement vats to vinify certain parcels," Prats went on. "In these containers the temperature climbs very slowly and thus we were able to do a longer maceration, with smoother, gentler extraction. This really paid off with the very ripe cabernet grapes in 2000. If there was any danger this year, it was overripe cabernet. On our clay-based soils, we didn't suffer from hydric stress in August." As I commented on the lush, pliant 2000, Prats admitted: "We're clearly going for a fatter style of wine."
00
1998
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This chateau became the first Bordeaux property to use both vacuum evaporation and reverse osmosis in the same vintage in its efforts to concentrate the juice in '98. The crop level in '98 was 58 hectoliters per hectare, according to Prats, compared with 60 in '97 and 66 in '96. Prats describes 1997 as a low-acid year, while '96 was especially high in polyphenols and tannic structure; the cabernet sauvignon in '96, he adds, was also quite high in acidity. 1998 is somewhere between the two earlier vintages in style. Cos created a stir in '98 by setting an opening price for its wine at a level 25% below the '97.
00
1997
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This chateau became the first Bordeaux property to use both vacuum evaporation and reverse osmosis in the same vintage in its efforts to concentrate the juice in '98. The crop level in '98 was 58 hectoliters per hectare, according to Prats, compared with 60 in '97 and 66 in '96. Prats describes 1997 as a low-acid year, while '96 was especially high in polyphenols and tannic structure; the cabernet sauvignon in '96, he adds, was also quite high in acidity. 1998 is somewhere between the two earlier vintages in style. Cos created a stir in '98 by setting an opening price for its wine at a level 25% below the '97.
00
1997
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Following a severe vendange verte, a painstaking harvest lasting an unusually long seven weeks, and the use of two different conveyor belts for a more severe selection of the best fruit (to remove traces of rot from the end-of-August rain, as well as green, underripe berries), vinification here featured fairly gentle extraction. "It would have been a mistake to make a big, tannic wine like '96," points out Jean-Guillaume Prats, who notes that the style of the vintage favors wines that offer immediate pleasure. This was the smallest harvest for Cos since 1971, and less than 50% of the raw materials made the cut for the grand vin About two-thirds of the rest went into the second wine, Les Pagodes de Cos, and the remainder was sold as generic St. Estephe. The 50% of the wine that was aged in new oak also went through its secondary fermentation in barrel. Jean-Guillaume Prats is not yet convinced that malo in barriques results in a better wine over the long term, but feels that it brings about a better integration of the wood component over the first five years and results in a "better presentation in the wine youth."
00
1996
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This chateau became the first Bordeaux property to use both vacuum evaporation and reverse osmosis in the same vintage in its efforts to concentrate the juice in '98. The crop level in '98 was 58 hectoliters per hectare, according to Prats, compared with 60 in '97 and 66 in '96. Prats describes 1997 as a low-acid year, while '96 was especially high in polyphenols and tannic structure; the cabernet sauvignon in '96, he adds, was also quite high in acidity. 1998 is somewhere between the two earlier vintages in style. Cos created a stir in '98 by setting an opening price for its wine at a level 25% below the '97.
00
1995
2018 - 2030
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00
1995
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Following a severe vendange verte, a painstaking harvest lasting an unusually long seven weeks, and the use of two different conveyor belts for a more severe selection of the best fruit (to remove traces of rot from the end-of-August rain, as well as green, underripe berries), vinification here featured fairly gentle extraction. "It would have been a mistake to make a big, tannic wine like '96," points out Jean-Guillaume Prats, who notes that the style of the vintage favors wines that offer immediate pleasure. This was the smallest harvest for Cos since 1971, and less than 50% of the raw materials made the cut for the grand vin About two-thirds of the rest went into the second wine, Les Pagodes de Cos, and the remainder was sold as generic St. Estephe. The 50% of the wine that was aged in new oak also went through its secondary fermentation in barrel. Jean-Guillaume Prats is not yet convinced that malo in barriques results in a better wine over the long term, but feels that it brings about a better integration of the wood component over the first five years and results in a "better presentation in the wine youth."
00
1995
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According to Bruno Prats, 1995 is the first year since 1990 in which the cabernet sauvignon really ripened thoroughly. The merlot grapes came in with higher sugars than in the previous year, and the result is a wine that Prats considers closer to perfect ripeness than the superripe '82 and '89. The '94, which will probably live in the shadow of the '95, is a notable success for the earlier year. Prats' use of the reverse osmosis method to concentrate the musts has certainly paid off in recent years. In fact, strict sorting for rotten grapes in conjunction with reverse osmosis is the best solution for rainy years, says Prats.
00
1994
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According to Bruno Prats, 1995 is the first year since 1990 in which the cabernet sauvignon really ripened thoroughly. The merlot grapes came in with higher sugars than in the previous year, and the result is a wine that Prats considers closer to perfect ripeness than the superripe '82 and '89. The '94, which will probably live in the shadow of the '95, is a notable success for the earlier year. Prats' use of the reverse osmosis method to concentrate the musts has certainly paid off in recent years. In fact, strict sorting for rotten grapes in conjunction with reverse osmosis is the best solution for rainy years, says Prats.
00
1991
2018 - 2026
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00
1990
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1989
2019 - 2029
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1989
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1989
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1986
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1985
2018 - 2030
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1982
2018 - 2038
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1982
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1981
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1981
2015 - 2015
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1979
2019 - 2023
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1976
2018 - 2021
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1975
2018 - 2018
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1971
2018 - 2026
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1964
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
2018 - 2038
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1959
2018 - 2032
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1955
2018 - 2038
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1952
2023 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1949
2018 - 2038
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1948
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1947
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1945
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1934
2024 - 2034
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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It had taken five years since opening for me to dine at Zoldering, and it lived up to expectations. Zoldering is really everything you could want in a restaurant unless you crave a luxurious setting or boundary-busting cooking. It’s not that kind of place. This is where you come to meet friends, chill out, drink great wines and eat delicious, well-executed food that you will want to eat again.
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1933
2018 - 2024
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1929
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1928
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1924
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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