Côtes du Rhône Saint-Cosme 2017

Château de Saint Cosme

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Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1570. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.

The estate lies in the heart of Gigondas where 15 hectares of vineyard grow in the shade of the Dentelles de Montmirail mountain. In addition to the estate-grown wines labeled “Château de Saint Cosme,” Louis Barruol buys grapes from contracted growers, labeling these “négociant” wines simply as “Saint Cosme.”

Saint Cosme Côtes-du-Rhône is produced from 100% Syrah and is from the rocky and cool vineyards of Vinsobres and the stony Villafranchian terraces of the Gard. Vinsobres brings freshness and complexity while the terraced vineyards of the Gard contribute color and power. The wine is partially destemmed, fermented with natural yeasts, and vinified in concrete vats.

Tasting Notes

Syrah requires a warm climate to fully ripen but enough moderating effect to produce intense, aromatic wines that are not overwhelmed by sweetness and alcohol. This Syrah grows in ideal terroirs of the southern Rhône and shows the varietal’s typical spicy notes of sandalwood, violets, and black pepper.

Food Pairing

Syrah, with its deep flavors and firm tannins, is a natural match for grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions. Seared venison or beef with black pepper and thyme or a Moroccan tagine of pigeon or chicken are complimented by the spicy characteristic of Syrah.

Vineyard & Production Info
Vineyard name:
Côtes du Rhône
Soil composition:
Red clay, round stones, limestone
Training method:
Guyot Gobelet
Elevation:
105 feet
Vines/acre:
2000
Yield/acre:
45.0 tons
Exposure:
Southern
Harvest time:
Mid September
First vintage of this wine:
1997
Bottles produced of this wine:
300,000
Winemaking & Aging
Varietal composition:
100% Syrah
Fermentation container:
Cement vats
Length of alcoholic fermentation:
10 days
Maceration technique:
Pumpovers
Length of maceration:
20 days
Malolactic fermentation:
Yes
Fining agent:
Vegan
Type of aging container:
Cement vats
Size of aging container:
100 HL
Length of aging before bottling:
6 months
Analytical Data
Alcohol:
14.5 %
pH level:
4.2
Residual sugar:
1.5 g/L
Acidity:
2.5 g/L
Total SO2:
38.0 mg/L

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