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Chateau de Saint Cosme Cote Rotie 2015

  • WS95
  • JS94
  • RP93
  • W&S90
750ML / 13% ABV
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  • RP94
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750ML / 13% ABV

Winemaker Notes

The 2015 vintage ranks amongst the northern Rhone valley's greatest. On the palate it reveals a fresh attack followed by an ample, structured, long-lasting mouth-feel. The wine unfurls in successive stages and ends with top-quality tannins produced by whole cluster fermentation in a year reaching the peak of ripeness. Of course, this intimates that all this will combine to produce an explosive delivery over the next few years.

Flavors and aromas of smoked ham, violet, graphite, cold ash and liquorice.

Critical Acclaim

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WS 95
Wine Spectator
This has a little sauvage note peeking out, with bay leaf and game accents adding range to the rich core of crushed plum and blackberry fruit. Best from 2019-2030.
JS 94
James Suckling
Impressive blackberry, dark spices and tarry nuances on the nose with a wealth of interest and youthful complexity. The palate has plenty of star anise, dark cherry and blackberry flavor with orange rind, too. Smooth tannins with power. Best from 2020.
RP 93
Robert Parker's Wine Advocate
He also makes a traditional style of Cote Rotie that’s not destemmed and is brought up in barrel (I believe mostly older barrels). The 2015 Cote Rotie is loaded with gamy and meaty characteristics, as well as blackcurrants, raspberries, olive tapenade and loads of peppery spice. Full-bodied, layered and beautifully ripe, forget bottles for 4-5 years and enjoy over the following decade or more.
Range: (91-93)+
W&S 90
Wine & Spirits
A flashy Côte-Rôtie, this is heady with floral notes and the sweet spice of new oak, rich in plummy fruit, with a stony minerality to balance.
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Chateau de Saint Cosme

Chateau de Saint Cosme

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Chateau de Saint Cosme, France
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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.

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The cultivation of vines here began with Greek settlers who arrived in 600 BC. Its proximity to Vienne was important then and also when that city became a Roman settlement but its situation, far from the negociants of Tain, led to its decline in more modern history. However the 1990s brought with it a revival fueled by one producer, Marcel Guigal, who believed in the zone’s potential. He, along with the critic, Robert Parker, are said to be responsible for the zone’s later 20th century renaissance.

Where the Rhone River turns, there is a build up of schist rock and a remarkable angle that produces slopes to maximize the rays of the sun. Cote Rotie remains one of the steepest in viticultural France. Its varied slopes have two designations. Some are dedicated as Côte Blonde and others as Côte Brune. Syrahs coming from Côte Blonde are lighter, more floral, and ready for earlier consumption—they can also include up to 20% of the highly scented Viognier. Those from Côte Brune are more sturdy, age-worthy and are typically nearly 100% Syrah. Either way, a Cote Rotie is going to have a particularly haunting and savory perfume, expressing a more feminine side of the northern Rhone.

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

Tasting Notes for Syrah

Syrah is a dry, red wine that typically shows aromas and flavors of purple fruits, fragrant violets, baking spice and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Food Pairings for Syrah

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secrets for Syrah

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

HNYSCECOR15C_2015 Item# 271169

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