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Saint Cosme Cote Rotie 2009

Syrah/Shiraz from Cote Rotie, Rhone, France
  • WS93
  • RP92
0% ABV
  • WS95
  • JS94
  • RP93
  • WS94
  • RP91
  • WS94
  • RP91
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Winemaker Notes

With this Cote Rotie 2009, it as if the 2007 is back! How similar! We find everything we like in a Côte Rôtie: freshness, balance, serine's relief, the deep and complex aromas which allies finesse and purity of the fruit. The strength and the terroir are easy to understand, simply because it is obviously nice. The color (blood) is characteristic, the tannins are feminine, the structure is not over-weighted, and the aromas are so easy to identify on a blind.

Critical Acclaim

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WS 93
Wine Spectator
Rich and dense, but velvety and nicely detailed, with sleek-edged cassis, blackberry and plum fruit woven with white pepper, mulled spice and dark olive notes. A strong, tangy, iron edge takes over on the finish, with lots of latent grip. Best from 2013 through 2022.
RP 92
Robert Parker's Wine Advocate
As for the negociant northern Rhone selections, the dense purple-hued 2009 Cote Rotie reveals lots of black olive, bacon fat, black raspberry and blackberry fruit notes intertwined with hints of charcoal and underbrush. This impressively endowed, medium to full-bodied Cote Rotie should drink well for 10-15 years.
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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.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

WBO30079551_2009 Item# 111144

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