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Saint Cosme Cote Rotie 2006

Syrah/Shiraz from Cote Rotie, Rhone, France
  • RP91
13% ABV
  • WS95
  • JS94
  • RP93
  • WS94
  • RP91
  • WS94
  • RP91
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13% ABV

Winemaker Notes

Elegance is the major word in 2006 which will remain as a good classical vintage. Our vine in the Cote-Blonde confirmed a quality improvement related to the draught of the last vintages... All the vines around the Viaillère developped as usual their incredible typicity: sweet texture, aromas of graphite and smoked bacon. This vintage reminds me of 1998, with more freshness. 1998 tastes very well at the moment. Cote-Rotie 2006 will age with harmony because the grape ripening went just to the right level.

Squashed lead, blackcurrant, bacon, roasted coffee.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2006 Cote Rotie (100% Syrah, 9,000 bottles produced) was aged in 60-70% new oak casks. Its gorgeous nose of tapenade, creme de cassis, and flowers is followed by a medium to full-bodied wine displaying sweet fruit, good acidity, beautiful density, and a subtle dosage of oak.
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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.

Prosecco

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One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

STC202468_2006 Item# 97075

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