Château de Saint Cosme Gigondas

Gigondas bottle image

Wine Description

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.”

Château de Saint Cosme Gigondas is a blend of Grenache, Syrah, Mourvèdre, and Cinsault. The shade and elevation at Saint Cosme provides a cooler micro-climate than the rest of Gigondas. Whole clusters are fermented with indigenous yeasts and vinified in 15% new barrels, 50% used barrels, and 35% concrete tanks. The wine is bottled without fining or filtration.

Saint Cosme Stone Sign
Chapel de Saint Cosme
WInemaker Louis Barruol
Oak Barrels
Chai de Saint Cosme
Aerial View of Chapel de Saint Cosme
Winemaker Louis Barruol
Le Poste Vineyards and Dentelles de Montmirail
Father and Son, Henry and Louis Barruol
Gigondas Bottle
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Acclaim
“A textbook version of the brawny side of Gigondas, this offers a grippy alder bass line underneath layers of dark currant and fig fruit, while lots of tobacco, rosemary and bay fill in throughout. Muscular and energetic, this is built for the cellar.”
— Wine Spectator, Aug 2017
“A textbook version of the brawny side of Gigondas, this offers a grippy alder bass line underneath layers of dark currant and fig fruit, while lots of tobacco, rosemary and bay leaf fill in throughout. Muscular and energetic, this is built for the cellar. Best from 2019 through 2030.”
— Wine Spectator, Nov 2017
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Vineyard & Production Info
Vineyard name
Gigondas
Soil composition
Limestone
Training method
Gobelet
Elevation:
825 feet
Vines/acre:
1600
Harvest time:
mid-October
Bottles produced of this wine:
45,000
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Winemaking & Aging
Maceration length:
40
Varietal composition:
60% Grenache, 20% Syrah, 18% Mourvèdre, 2% Cinsault
Length of alcoholic fermentation:
10 days
Maceration technique:
Pumpovers
Type of aging container:
Barrels and Cement vats
Type of oak:
French
Length of aging before bottling:
12 months
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Analytical Data
No relevant data were found.