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Saint Cosme Gigondas le Claux 2009

Rhone Red Blends from Gigondas, Rhone, France
  • WS95
  • ST92
  • RP90
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Currently Unavailable $38.99
Try the 2013 Vintage 91 99
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Winemaker Notes

This wine contains aromas and flavors of cherries, peat, forest aromas and coal. Right now we can appreciate this wine in its youth with its distinctive Burgundy character and its great balance, but we know the truth about how the aromas and flavors will develop even more in ten years time.

Critical Acclaim

WS 95
Wine Spectator

This rich red displays lovely detail, as chestnut, tobacco and sage notes are inlaid in the core of dark plum, braised fig and macerated blackberry fruit. The long, smoldering finish has superb acidity, with mouthwatering mesquite and licorice snap notes that really stretch it out. Drink now through 2022. 575 cases made.

ST 92
International Wine Cellar

Bright ruby-red. Raspberry, blackberry and Asian spices on the exotically perfumed nose. Sappy, palate-staining red fruit flavors show superb depth and a building spice character. A lively jolt of minerality adds lift to the finish, which features notes of bitter herbs and red berry liqueur. This wine unfurls slowly and should be stashed away to age for at least another five years.
Rating: 92(+?)

RP 90
The Wine Advocate

From yellow clay and Jurassic limestone, the 2009 Gigondas Le Claux is aged in the same manner as the Hominis Fides. This deep ruby/purple-tinged 2009 possesses excellent concentration, but its astringency and elevated tannins may present a problem with the wine’s equilibrium in 4-5 years. I will have a better view of this wine once it is in bottle.
Barrel Sample: 88-90+ Points

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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.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc...

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character...

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

CWC932585_09_2009 Item# 113068

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