"A unique and refreshing white blend showing crystalline purity and elegance with beautifully expressive aromas of dried apricot, lime, floral blossom and mango. Viognier 30%, Picpoul Blanc 30%, Marsanne 20%, Clairette 6%, Ugni Blanc 6%, Bourboulenc 5%, Saint Côme 3%"
Steeped in history, Château de Saint Cosme is nestled in the southern Rhône appellation of Gigondas and has been in the Barruol family for over 500 years. In 1992, fourteenth generation winemaker, Louis Barroul took over the reins of the estate from his father. Today, he is one of the most highly respected winemakers in the Rhône Valley and is often referred to by fellow winemakers of the region as the ‘Genius of Gigondas’. With great determination and flair, he showcases the great potential of the Gigondas terroir with his outstanding parcellaire cuvées from individual old-vine vineyard plots. The estate has great geological diversity, as it is exceptionally located at the crosspoint of two geological faults, which is very rare. Over the years, Louis has also established his own ‘negoce’ wines, developing close working relationships with growers throughout the Rhône Valley. Overseeing the vineyard management, harvest and vinification enables him to explore and master different terroirs, from which he consistently produces outstanding examples of each appellation.
The vines were planted in 2014 in the limestone terroir of Saint Martin, notably with massale selection vines from Condrieu and Hermitage. The area of Saint Martin had previously been abandoned because the active limestone levels in the soils, which are the highest in the region and even higher than Gigondas, made it very difficult to grow vines. The estate-produced compost was added to the soils restoring the balance, returning them back to life and making them suitable once again for viticulture. In white wines this high limestone content imbues wines with sought-after characteristics such as energy, crystallinity, elegance, lightness and evanescence. The vineyards are certified organic.
2023 was an unexpected year. After a mild, dry winter, the spring was exceptionally wet, particularly in May and June. This quasi-tropical climate, somewhat symptomatic of climate change, led to significant downy mildew pressure. Then came a dry summer and August saw temperatures soar to record levels, exposing the vines and their fruit to extreme conditions. September then saw a return to normal conditions, with rain that benefitted the vines producing wines of good intensity and not too much alcohol.
Fermentation took place with wild, indigenous yeasts: 30% in demi-muids, 30% in small barrels and 40% in vats. The wine was then matured in the same combination of demimuids, barrels and vats, with each size imparting subtle layers of complexity to the wine.
