Saint Cosme Côtes du Rhône

Côtes du Rhône Saint-Cosme 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.”

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.

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
“Even Saint Cosme’s ‘lowly’ 2016 Cotes du Rhone looked good on my recent visit. It’s mostly Syrah, blended from vineyards in Vinsobres and the Gard, offering lovely floral and peppery aromas, dark fruits, medium to full body and a softly dusty finish. It should drink well for 6 years.”
— Wine Advocate, Oct 2017
Recommended as a wine pairing for the Lamb Burgers with Onion Soup Aioli is the CHÂTEAU DE SAINT COSME Côtes du Rhône Saint-Cosme 2016.
— Food & Wine, Jul 2017
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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 tons
Exposure:
Southern
Harvest time:
Mid September
First vintage of this wine:
1997
Bottles produced of this wine:
300,000
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Winemaking & Aging
Maceration length:
20
Varietal composition:
100% Syrah
Fermentation container:
Cement vats
Length of alcoholic fermentation:
10 days
Maceration technique:
Pumpovers
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
Total SO2
79
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Analytical Data
pH level:
3.8
Acidity:
3.2 g/L
Alcohol:
14.5 %
Total SO2
79
Residual sugar:
2.3 g/L