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Saint Cosme Cote Rotie 2012

Syrah/Shiraz from Cote Rotie, Rhone, France
  • WS93
  • RP92
12.5% ABV
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12.5% ABV

Winemaker Notes

The 2012 Cote Rotie is very aromatic and charming, which is an important dimension. This Cote-Rotie is made like a burgundy wine, with a gentle touch. The nose develops aromas of violets, graphite, ashes, roses and liquorish.

Critical Acclaim

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WS 93
Wine Spectator
Energetic, with white pepper and alder notes framing a core of racy red currant, blackberry and black cherry fruit. Hints of bay and iron line the back end, where everything streamlines together for a lengthy finish. Approachable now, but could expand with cellaring. Best from 2015 through 2025. 200 cases imported.
RP 92
Robert Parker's Wine Advocate
Showing a knockout perfume of currant bud, peppercorns, game, violets and hints of olive, the 2012 Cote Rotie is fresh, elegant and medium-bodied, with beautifully polished tannin and ample length on the finish. It’s a classy, mid-weight Cote Rotie that will drink nicely on release and over the following decade.
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Saint Cosme

Domaine de Saint Cosme

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Domaine de Saint Cosme, Cote Rotie, 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.

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.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

EPC25579_2012 Item# 132229