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Saint Cosme Gigondas Hominis Fides 2008

Rhone Red Blends from Gigondas, Rhone, France
  • WS93
  • RP91
  • ST91
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Winemaker Notes

The limestony sands are one of the most interesting terroirs for Grenache. They allow Grenache to express their minerality at their best. The texture in the mouth is always tight but soft and you never really know if the wine is concentrated or not!

100% Grenache

Critical Acclaim

WS 93
Wine Spectator

Gorgeous aromas of warm fig bread, incense and roasted sage lead the way for a stylish yet persistent core of raspberry, red currant and mulled cherry fruit flavors. Long and silky on the finish, with the perfumy edge lingering. Drink now through 2016.

RP 91
The Wine Advocate

The 2008 Gigondas Hominis Fides (100% Grenache from sand and limestone soils) is a brilliant effort for the vintage. Perhaps the finest Gigondas produced in 2008, it reveals a Pinot Noir-like character of sweet and sour cherries intermixed with forest floor, good acidity, an elegant style and an attractive, medium-bodied texture. It should drink well for 6-7 years.

ST 91
International Wine Cellar

Bright ruby. Sexy, oak-spiced red berry and cherry aromas are complemented by dried flowers and smoky herbs. Pliant, sweet, seductively smooth raspberry and kirsch flavors become spicier with air. The finish is sweet, expansive and nicely persistent, leaving a peppery note behind. This was raised in 45% new oak. Range: 89-91

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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.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Rhône Blends

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With bold fruit flavors and accents of spice...

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

WBW30076749_2008 Item# 104507

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