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New Customers Save $30* with code OCTNEW30

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Saint Cosme Gigondas Valbelle 2010

Rhone Red Blends from Gigondas, Rhone, France
  • WS97
  • RP96
  • WS96
  • RP96
  • JS92
  • RP94
  • WS93
  • RP93
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Winemaker Notes

Valbelle 2010 is just like the great Valbelle 1995, 1996, 2005, 2007. It was wonderful to vinify Valbelle this year because all the characteristic aromas of Valbelle could be found by smelling the vat fermenting, from the stage they develop to the time they marry to get the homogeneity. The 2010 vintage has aromas and flavors of wild raspberry, white pepper, graphite, and laurel. This bottle will have to be kept.

Blend: 90% Grenache, 10% Syrah

Critical Acclaim

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WS 97
Wine Spectator

This is a backward brute, with a wall of roasted bay leaf, cedar, alder and juniper guarding the core of black currant, fig, prune and plum notes. Heady and dense, but there's plenty of cut on the finish, with a grounding rod of charcoal and singed iron keeping everything upright and focused. Best from 2015 through 2032.

RP 96
The Wine Advocate

Composed of 90% Grenache and 10% Syrah, the 2010 Gigondas Valbelle saw some small new oak barrels during its upbringing. There are about 700 cases of this cuvee compared to the 3,400 cases of the classic Gigondas. One of the vintage’s most profound wines, the 2010 Valbelle exhibits an opaque purple color along with copious notes of black raspberries, creme de cassis, incense, forest floor, spring flowers and subtle underbrush and earthiness. There may even be a hint of black truffles in this complex, full-bodied, massively endowed Gigondas. Neither heavy nor ponderous, it is a brilliant example that should drink nicely for 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.

Trentino-Alto Adige

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A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino. Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of large volumes of wine made from non-native grapes. There is a significant quantity of Chardonnay and Pinot Grigio produced here, and Merlot is common as well.

The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) is more focused on smaller-scale viticulture, and greater value is placed on local varieties, though international varieties are widely planted as well. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are planted at extreme altitude on steep slopes to increase sunlight exposure. Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed Schiava, in addition to some Pinot Nero. The primary white grapes are Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Blanc, as well as smaller plantings of Sauvignon Blanc, Müller Thurgau, and others. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot Grigio in Italy is made here.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

STC534029_2010 Item# 118782

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