The 2018 Cos Labory has a deep garnet-purple color, bursting from the glass with bold notes of warm cassis, blackberry compote and Morello cherries, plus suggestions of roses, unsmoked cigars and tree bark. The medium-bodied palate has a very sturdy frame of firm, grainy tannins and tons of freshness supporting the rather delicately played fruit, finishing long and earthy/minerally. The structure stands out a little now, which I enjoy, but for those preferring softer, rounder expressions, give this a good 3-5 years in the cellar and drink it over the next 15-20 years.

Deep garnet-purple colored, the 2018 Cos Labory is a little reduced to start, unfurling to display notions of baked blackcurrants, blackberry preserves and boysenberries with touches of sautéed herbs, smoked meats and tar. Medium to full-bodied, it has a firm, fine-grained frame and background freshness supporting the elegant black fruit and savory layers, finishing on a lingering mineral note. - Lisa Perrotti-Brown, April 2019, The Wine Advocate

The core of fruit in this wine is all there, together with a polished tannin frame that provides form and refinement. - jamessuckling.com, April 2019

The 2018 Cos-Labory has a cohesive nose with blackberry, bilberry, cedar and earthy aromas, hints of black olive developing with time. The palate is medium-bodied with grainy tannins, good fruit concentration with well integrated oak. There is a slight shortness on the finish, but other than that, this is certainly one of the best wines from Cos-Labory that I have tasted in recent years. Keep it up.

The 2018 Cos Labory is terrific. Pliant, deeply layered and full of complexity, the 2018 has a lot going on. Grilled herbs, cured meats, smoke, licorice and dark fruit all flesh out in this deep, super-expressive Saint-Estèphe. In 2018, Cos Labory is a wine of real character and distinction. The natural concentration of the year, along with a higher percentage of Petit Verdot than normal, result in a Cos Labory with intense fruit and equally huge tannins. Here, too, yields are down 50% at 25 hectoliters per hectare as opposed to 50. The blend is 46% Cabernet Sauvignon, 44% Merlot and 10% Petit Verdot. Tasted two times.

46% Cabernet Sauvignon, 44% Merlot, 10% Petit Verdot; 50% new oak. Barrel sample. Black core with narrow purple rim. Subtle aromas – spicy, ripe yet still fresh black fruit. Dense and thickly textured on the palate, big and tannic so that fruit and fragrance are all hidden on the palate. Dry, chewy but not tough. (JH)

Black core with narrow purple rim. Subtle aromas – spicy, ripe yet still fresh black fruit. Dense and thickly textured on the palate, big and tannic so that fruit and fragrance are all hidden on the palate. Dry, chewy but not tough.Julia Harding, jancisrobinson.com, April 2019