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Saint Cosme Chateauneuf-du-Pape 2007

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP94
  • ST93
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Winemaker Notes

50% Grenache – 30% Mourvèdre – 10% Syrah – 10% Cinsault. Aged for 24 mths. in 2 to 4 years old barrels. Without a doubt, it's the best Chateauneuf ever made at Saint Cosme since 2001. These vines are managed organically; that gives it such purity. This bottle will evolve well because the 07 brings balance, which is important for a long-life wine. Truffle, Tapenade, garrigue, cherries, gingerbread.

Critical Acclaim

RP 94
The Wine Advocate

The 2007 Chateauneuf du Pape, which Barruol purchases from select vignerons, is dominated by Grenache, but it includes at least 30% Mourvedre and a small quantity of Cinsault. A dense purple color is accompanied by a ripe nose of red and black fruits, Christmas fruitcake, spice box, garrigue, and pepper. Rich and full-bodied with moderate tannin, good acidity, and a layered, intense mouthfeel, it will benefit from 2-3 years of cellaring, and should age for 15+ years.

ST 93
International Wine Cellar

Bright purple. Exotically perfumed bouquet of black raspberry, potpourri and smoky Indian spices. Lush, creamy, expansive red and dark berry preserve flavors are complemented by notes of allspice and anise, with supple tannins gaining strength on the back end. A kick of zesty spices lends energy and thrust to the finish, but this seamless wine is delicious already.

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Saint Cosme

Domaine de Saint Cosme

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Domaine de Saint Cosme, , France - Rhone
Saint Cosme
Louis Barruol is the 14th generation Barruol to make wine at Saint Cosme. The Chateau was built in the late 16th Century on the site of a former Roman villa, and the remains of a Roman wine cellar, carved into the stone of the hillside, still exist in the chateau's caves. There are 37 acres of vineyards and the vines average 60 years of age. The old plots (pictured on the Gigondas label) and stitch across the escarpment of the ragged Dentelles de Montmirail, an oft-painted mountain range.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts...

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

STC178408_2007 Item# 107529

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