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Saint Cosme Gigondas 2009

Rhone Red Blends from Gigondas, Rhone, France
  • WS93
  • RP92
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Winemaker Notes

Flavors and aromas of mint, lavender, gingerbread, blackberry, violet, pepper. This wine deserves to be kept - it will get deeper and finer with cellaring.

Blend: 60% Grenache, 20% Syrah, 18% Mourvèdre and 2% Cinsault

Critical Acclaim

WS 93
Wine Spectator

Dark, with terrific cut despite the heft of the roasted fig, baked plum, macerated black cherry and currant fruit, all pushed by sage, smoldering tobacco and singed apple wood notes. The muscular finish will need some cellaring to stretch out fully. Best from 2012 through 2020. 2,900 cases made.

RP 92
The Wine Advocate

Wines sold under the Chateau Saint-Cosme label include the outstanding, pure, big 2009 Gigondas, a blend of 60% Grenache, 20% Syrah, 17% Mourvedre and 3% Cinsault aged 12 months in 1- to 4-year-old wood barrels (70%) and cement and wood tanks (30%). Its opaque ruby/purple color is followed by a massive concentration of black and red fruits intermixed with notions of crushed rocks, spring flowers, blueberries and black currants. The tannins are noticeable and the wine will benefit from 2-3 years of cellaring. It should keep for 10+ years.
Range: 90-92

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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.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WBW30079548_2009 Item# 112612

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