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Flat front label of wine

Saint Cosme Chateauneuf-du-Pape 2007

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • RP94
0% ABV
  • WS93
  • JS93
  • WS92
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  • WS93
  • RP92
  • WS96
  • RP94
  • WS95
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  • WS94
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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

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RP 94
Robert Parker's 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.
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Saint Cosme

Domaine de Saint Cosme

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Domaine de Saint Cosme, Chateauneuf-du-Pape, Rhone, France
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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.

Chateauneuf-du-Pape

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Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Chateauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.

According to law, eighteen grape varieties are allowed in Chateauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.

Only about 6-7% of wine from Chateauneuf-du-Pape is white. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.

The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

STC178408_2007 Item# 107529