Chateau de Saint Cosme Cote-Rotie 2019
On the palate, it reveals a fresh attack followed by an ample, structured, long-lasting finish. The wine unfurls in successive stages and ends with top-quality tannins produced by whole cluster fermentation. It features aromas and flavors of smoked ham, violet, graphite, graphite, and licorice.
Syrah, with its deep flavors and firm tannins, is a natural match for grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions. Seared venison or beef with black pepper and thyme or a Moroccan tagine of pigeon or chicken are complimented by the spicy characteristic of Syrah.
Critical AcclaimAll Vintages
Big florals and raspberries mark the nose of Saint Cosme's 2019 Cote Rotie. Hints of stems show through, and this wine clearly would benefit from a few years in the cellar, but it is far from being unapproachable. Normally a blend of several lieux-dits, it sees about 30% new oak in its élevage, but the wood is scarcely noticeable. Medium to full-bodied, creamy and supple on the palate, with a long, fruit-infused finish, this should age gracefully for a decade or more.
A racy, high-pitched, mineral-driven style, with raspberry and damson plum coulis notes pierced with savory and sanguine accents. The long, tight-grained, iron-edged finish resonates.
The 2019 Côte Rôtie, which is all whole cluster Syrah, offers a more full-bodied, rich, powerful style while still holding on to plenty of elegance. Blackberries, crushed stone, ground pepper, and violets define the bouquet, and I love its balance, it brings lots of fruit yet stays pure and fresh, and it has a great finish. This is a ripe, powerful vintage for Côte Rôtie, and this handles it nicely.
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.
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.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”