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Cos d'Estournel Dinner @ Banc Restaurant

Cos d'Estournel Dinner @ Banc Restaurant

Published by The Wine Emporium on 27th Apr 2022

We have secured, straight from Bordeaux, eight vintages of the magnificent 2e Cru Classé Château Cos d'Estournel and we are putting a dinner on at Banc Restaurant! Located in Saint-Estèphe and a stone's throw from Lafite Rothschild (Pauillac), the estate produces wines renowned for their power, concentration and elegance, and are considered amongst the best in the Médoc. Matched to the lavish, bespoke menu created by chef Lucas McMillan (ex Montrachet) at Banc Restaurant, this should be another unforgettable evening...

To learn everything you need to know about the Estate, please click HERE.


THE DINNER

$899 per person

When: Thursday 2nd of June 2022, 6:30PM sharp

Where: Banc Restaurant, 33 Queen St, Brisbane

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THE WINES

2013 Champagne Pol Roger - $825 //FROM JEROBOAM (3L)

"Pol Roger's just-released 2013 Brut Vintage is a beautifully chiseled, incisive wine that will appeal immensely to purists. Unwinding in the glass with scents of citrus zest, white flowers, crushed chalk and hints of fresh sourdoughs, it's medium to full-bodied, racy and precise, with a nicely concentrated and tightly wound core, tangy acids and an elegant pinpoint mousse. After the rich, muscular 2012 vintage, the 2013 represents quite a contrast; I'm not sure we'll see its stylistic like again for some time, so readers with classically inclined palates will want to stock up—advice I'll be following myself." - 94 Points, William Kelley, The Wine Advocate

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2015 Cos d'Estournel Blanc - $520

"Exotic aromas of sliced mangoes and green papaya with undertones of pebbles and lemon rind. Full-bodied and dense — showing plenty of phenolic tension — yet this remains vivid and bright. Dried fruits such as apricots and lemons come to the surface on the palate. Dense and complex wine. Drink or hold for many years ahead." - 95 Points, James Suckling

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1996 Château Cos d'Estournel - $999

"Tasted at the château, the 1996 Cos d'Estournel was aged in 65% new oak (unlike the 1995 which was 100%) and is a blend of 65% Cabernet Sauvignon and 35% Merlot. It has a straight down the line, intense and focused, graphite and melted tar bouquet. It is almost Pauillac in style, no surprise given its proximity. The palate is medium-bodied with fresh acidity, finer tannin than the 1986 Cos d'Estournel tasted alongside, but sharing those same leitmotifs of black pepper and sea salt. I like the nonchalance of this Cos d'Estournel. At 20+ years it is not an ostentatious wine, not determined to go out and impress, but it's nuance, stylishness and classicism grow on you. Its virtues seem to register only after you swallow the wine and find yourself tempted back for more. Excellent." - 94 Points, Neal Martin, The Wine Advocate

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2001 Château Cos d'Estournel - $1599 //FROM MAGNUM

"The 2001 Cos d'Estournel is blended of 55% Cabernet Sauvignon and 45% Merlot—a very high percentage of Merlot in this vintage and a very late harvest, which started on October 1st. Deep garnet in color, the nose is singing with savory notes of smoked meats, tapenade, bay leaves and beef drippings with a core of plum preserves, redcurrant jelly, dried cherries and baked blackcurrants with wafts of peppermint tea and dried roses. Medium-bodied, the palate practically tingles with vibrant dried herbs, red fruit preserves and minty notes, structured with firm, finely grained tannins and fantastic freshness, finishing very long and minerally." - 94 Points, Lisa Perrotti-Brown, The Wine Advocate

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2004 Château Cos d'Estournel - $775

"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." - 94 Points, Lisa Perrotti-Brown, The Wine Advocate

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2006 Château Cos d'Estournel - $799

"Blended of 78% Cabernet Sauvignon, 20% Merlot and 2% Petit Verdot, the 2006 Cos d'Estournel is deep garnet colored with a touch of brick, opening with enticing scents of rosemary-crusted roast lamb, dried cherries, baked blackcurrants and mincemeat pie with touches of fallen leaves, cigar box and pencil lead. Medium-bodied, lively and elegantly played in the mouth, it has a firm backbone of chewy tannins and plenty of mineral accents on the long finish." - 94 Points, Lisa Perrotti-Brown, The Wine Advocate

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2008 Château Cos d'Estournel - $1599 //FROM MAGNUM

"The medium to deep garnet colored 2008 Cos d'Estournel is blended of 85% Cabernet Sauvignon, 13% Merlot and 2% Cabernet Franc. Pow! The nose explodes with notes of baked cherries, preserved plums, fried herbs, beef drippings and warm cassis with wafts of wood smoke, salami and tobacco leaf. Medium-bodied, the palate is elegant and earthy/savory in character, sporting beautifully ripe, grainy tannins and bags of freshness, finishing on a lingering mineral note." - 95 Points, Lisa Perrotti-Brown, The Wine Advocate

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2014 Château Cos d'Estournel - $1375 //FROM MAGNUM

"A blend of 65% Cabernet Sauvignon, 33% Merlot and 2% Cabernet Franc, the 2014 Cos d'Estournel has a deep garnet-purple color and is a little closed at this stage, offering slowly emerging scents of fresh blackcurrants, black plums and blackberries plus nuances of pencil shavings, dried lavender, bay leaves and fertile loam with a waft of iron ore. Medium to full-bodied, it has a generous mid-palate of muscular, youthful fruit with a firm frame of grainy tannins and seamless freshness, finishing long and savory." - 94 Points, Lisa Perrotti-Brown, The Wine Advocate

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2018 Château Cos d'Estournel - $625

"The 2018 Cos d'Estournel is a blend of 74% Cabernet Sauvignon, 23% Merlot, 2% Petit Verdot and 1% Cabernet Franc, aged in 50% new oak barriques. The alcohol weighs in at just over 14.5%. Sporting a deep purple-black color, it needs a lot of swirling to begin to unlock a powerful nose of crème de cassis, stewed plums, wild blueberries and chocolate-covered cherries, followed by nuances of Sichuan pepper, star anise, tree and clove oil, plus a waft of charcoal. The full-bodied palate is densely packed with taut, muscular black fruits and earthy layers, framed by super firm, ripe, grainy tannins and seamless freshness, finishing very long and wonderfully earthy. A very impressive behemoth, this is going to need a good seven to 10 years to truly show its stuff and should drink for a good 40 years and beyond." - 98+ Points, Lisa Perrotti-Brown, The Wine Advocate

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2009 Château Coutet, 1er Cru Classé Barsac - $149

"Pale to medium gold colored, the 2009 Coutet leaps from the glass with warm apple pie, dried mango, fresh straw, lemongrass, ginger and crème caramel notes. The rich, concentrated, unctuous flavors are lifted by amazing freshness, finishing epically long, layered and with a tantalizing nuttiness." - 96 Points, Lisa Perrotti-Brown, The Wine Advocate


THE MENU

Banc Brasserie Head Chef Lucas McMillan began his career at the iconic culinary institution, Montrachet. His travels and work throughout the UAE and Southeast Asia in his twenties only served to expand his repertoire and develop his dynamic style.

At Banc Brasserie and Wine Bar, Chef has brought creativity into his design of the menu centred on French classics, infused with his experiences abroad and all while giving a gentle nod to native ingredients.

Canapés

Oysters & Caviar

Gougères

Smoked trout, crème fraiche

Entrée

Bowen Coral Trout

Rhubarb, umi-bodo, toasted cereals, artichoke veloute

First Course

Peking Duck Breast

foie gras, Davidson plum, baby turnip, anise

Second Course

Coal Roasted 2GR Wagyu Intercostal

smoked beetroot & burnt onion, fermented quandong, roast pumpkin seed

Cheese

Selection of French cheeses & accompaniments

// The menu might change slightly depending on produce arrivals. Phil will be in touch closer to the date to confirm the menu and check for intolerances or allergies.


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If you have any questions about this event, please get in touch with Phil Stanton on [email protected]