Little James Basket Press Rouge NV

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 Little James’ Basket Press Rouge carries the Vin de France designation due to its unique production method. This 100% Grenache is made from blending wines from multiple vintages in concrete tanks starting with the 1999 vintage. The result is a wine that is both vibrant and complex.

Tasting Notes

Louis Barruol believes this is an ideal wine for discovering the typicity of Grenache from the southern Rhône. The wine combines a broad array of varietal Grenache traits: softness, red fruit, and vibrancy with a dash of power, length, and structure. Aromas and flavors of cherries, strawberry compote, and gingerbread.

Food Pairing

Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.

Vineyard & Production Info
Soil composition:
Limestony marl and schist
Training method:
Gobelet
Elevation:
660 feet
Vines/acre:
1320
Yield/acre:
0.2 tons
Exposure:
Eastern
First vintage of this wine:
1999
Bottles produced of this wine:
110,000
Winemaking & Aging
Varietal composition:
100% Grenache
Fermentation container:
Cement vats
Length of alcoholic fermentation:
10 days
Length of maceration:
30 days
Malolactic fermentation:
Yes
Type of aging container:
Cement vats
Size of aging container:
150 HL
Analytical Data
Alcohol:
13.5 %
pH level:
3.7
Residual sugar:
1.8 g/L
Acidity:
3.3 g/L

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