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Saint Cosme Cote Rotie 2007

Syrah/Shiraz from Cote Rotie, Rhone, France
  • RP93
0% ABV
  • WS95
  • JS94
  • RP93
  • W&S90
  • WS94
  • RP91
  • WS94
  • RP91
  • WS93
  • RP92
  • WS93
  • WS95
  • RP92
  • WS93
  • RP92
  • WS90
  • RP91
  • RP94
  • WE93
  • RP92
  • WS91
  • RP93
  • RP95
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Winemaker Notes

The most beautiful terroirs of the Cote-Rotie, around Rosiers and Cote-Rosiers will never give their secrets. I have a true love for those places because this is where I make my Cote-Rotie. They have become a kind of second home for me. It's funny to see that Cote-Rotie 2007 looks like 1997. It's an explosion of the entire range of aromas found in this place: squashed lead, blackcurrant, bacon, roasted coffee, ash, violet, roses.

The feeling in the mouth is just like 1997: plenty of freshness combined with a soft texture. This combination gives the relief which allows the fruit to be omnipresent. Even if that was not explained enough and understood, 2007 will remain as a great vintage in the Cote-Rotie. I am ready to bet. This wine, just like 1997, will never close, will always taste nice at any time because its aromatic reserve never ends.

Squashed lead, blackcurrant, bacon, roasted coffee, ancient roses. <> Bottled without any filtration.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Medium to full-bodied, ripe, fresh, elegant, and powerful, with pepper, tapenade, cassis, and olive characteristics dominating its explosive, aromatic nose, the dark ruby/purple-tinged, medium to full-bodied 2007 Cote Rotie is extraordinarily pungent aromatically. That characteristic will no doubt be controversial, and consumers will either love it or leave it. 90-93
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Saint Cosme

Domaine de Saint Cosme

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Domaine de Saint Cosme, Cote Rotie, Rhone, France
2007 Cote Rotie
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.

Cote Rotie

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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 unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

EPC15044_2007 Item# 101169