Chateau de Saint Cosme Gigondas 2020
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The wine shows intense blackberry and fig fruit with licorice, violets, and charcoal on the finish. It is remarkably fresh and finessed given the sun and warmth of the southern Rhône. The unique micro-climate combined with 60-year-old vines and traditional winemaking make Château de Saint Cosme Gigondas the benchmark wine of the appellation.
Blend: 70% Grenache, 15% Mourvèdre, 14% Syrah, 1% Cinsaut
Professional Ratings
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Wine Spectator
This has a beautiful texture, harmoniously blending plum sauce, raspberry preserves, charred alder and floral perfume with a fresh, invigorating dusting of white pepper and crushed dried herbs. Delivers an intense undercurrent of mineral, incense and lavender notes that course through the finish, which goes on and on. Grenache, Mourvèdre, Syrah and Cinsault.
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Jeb Dunnuck
Moving to the Gigondas, the base is a brilliant wine that will evolve for 15 years if well stored. It has lots of red and black fruits, some peppery, violet, and mineral nuances, medium to full-bodied richness, and terrific balance. It's a worthy addition to any cellar.
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Wine Enthusiast
Made from a blend of 60-year-old vines of Grenache, Syrah, Mourvèdre and Cinsault, this is a graceful expression of what cooler micro climates in Gigondas can deliver. The wine is enjoyable in its youth, with notes of blackberries, plums, wild rosemary, violets, green peppercorn, and sandalwood. However, cellaring this elegant wine another year or two will be rewarding
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2021- Vinous
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Chateau de Saint Cosme is the leading estate of Gigondas and produces the appellation’s benchmark wines. Wine has been produced on the site of Saint Cosme since Roman times, evident by the ancient Gallo-Roman vats carved into the limestone below the chateau. The property has been in the hands of Louis Barruol’s family since 1570. Henri and Claude Barruol took over in 1957 and gradually moved Saint Cosme away from the bulk wine business. Henri was one of the first in the region to work organically beginning in the 1970s. Louis Barruol took over from his father in 1992, making a dramatic shift to quality, adding a négociant arm to the business in 1997, and converting to biodynamics in 2010.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
The Southern Rhône region of Gigondas extends northwest from the notably jagged wall of mountains called the Dentelles di Montmirail, whose highest point climbs to about 2,600 feet. The region and its wines have much in common with the neighboring Chateauneuf-du-Pape except that the vineyards of Gigondas exist at higher elevation and its soils, comprised mainly of crumbled limestone from the Dentelles, often produce a more dense and robust Grenache-based red wine.
The region has a history of fine winemaking, extending back to Roman times. But by the 20th century, Gigondas was merely lumped into the less distinct zone of Côtes du Rhône Villages. However, it was first among these satellite villages to earn its own appellation, which occurred in 1971.
Gigondas reds must be between 50 to 100% Grenache with Syrah and Mourvèdre comprising the bulk of the remainder of the blend. They tend express rustic flavors and aromas of wild blackberry, raspberry, fig, plum, as well as juniper, dried herbs, anise, smoke and river rock. The best are bold but balanced, and finish with impressively sexy and velvety tannins.
The Gigondas appellation also produces rosé but no white wines.