Saint Cosme is the benchmark estate of Gigondas, and wine has been made on the site since Roman times. There are Gallo-Roman vats carved into the limestone under the château. This biodynamically farmed Côtes du Rhône is Syrah grown in the warm southern Rhône, but with enough moderating influence that it stays aromatic instead of turning jammy: sandalwood, violets, black pepper. Two thousand years of practice, and it still tastes like the grape.
Tasting Notes
Syrah requires a warm climate to fully ripen but enough moderating effect to produce intense, aromatic wines that are not overwhelmed by sweetness and alcohol. This Syrah grows in ideal terroirs of the southern Rhône and shows the varietal’s typical spicy notes of sandalwood, violets, and black pepper.
Professional Ratings
90
VinousA single-variety Syrah, the perfumed 2024 Côtes-du-Rhône unwinds with intense white pepper, ripe black cherry and wild herbs. Spicy and refined, the medium-bodied 2024 bundles notable varietal purity and clocks out with drive on the savory aftertaste. What a lovely Côtes-du-Rhône this is.
90
Jeb Dunnuck“Rocking stuff, the 2024 Côtes du Rhône offers peppery red and black fruits, spice, and beautiful minerality. It's medium-bodied, fresh, focused, and balanced, with the pure, focused, graceful style of the vintage.”
90
Wine Advocate“An 80-20 blend of Syrah and Grenache, sourced from the Gard and Vinsobres, the 2022 Cotes du Rhone offers up outstanding aromas of blueberries and stone fruit, with violet-like floral accents. It's medium to full-bodied, silky and concentrated—apt to make any bargain shopper very happy.”
About the Producer
Château 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 château. The property has been in the hands of Louis Barruol’s family since 1490. 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.
