Chateau de Saint Cosme Gigondas le Claux 2016
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Wine Spectator
This offers a range of sage, savory and bay leaf aromas followed by crushed black cherry, bitter plum and red currant fruit, all supported by racy, mouthwatering chalky cut. Dense, but fresh and well-defined throughout. Long finish. Best from 2020 through 2040.
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James Suckling
Suave pepper and graphite with a very composed, youthful array of dark plums. Spicy and alluring. The palate has impressive density and depth with a powerful core of fine, noble tannins. Super deep finish. This is terrific! From organically grown grapes. Drink in 2020.
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Robert Parker's Wine Advocate
All Grenache, the 2016 Gigondas le Claux comes from a parcel of vines planted around 1880. It's got an incredibly floral and tea-like nose, followed by expressive red berries, even fraises des bois. Full-bodied, silky and long, it manages to be an epic wine, not for its power but for its elegance, finesse and complexity.
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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.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
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.