Saint Cosme Cote Rotie Rhone Wine, Complete Guide

Everything about Saint Cosme Cote Rotie with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Saint Cosme History, Overview

Saint Cosme is a negociant firm that produces excellent wine in Cote Rotie, as well as in Chateauneuf du Pape and Gigondas, which is where the domaine maintains their official location. Saint Cosme is situated close to the site of an ancient Roman villa that is said to have planted vines thousands of years ago.

Saint Cosme produces Gigondas from 15 hectares of land they own. Saint Cosme produces their Cote Rotie wine from purchased fruit obtained from growers in the Northern Rhone valley.

Henri Barruol the patriarch of the family who really brought Saint Cosme into the modern age passed away at 89 years of age in January 2017. His son, Louis Barruol has been in charge of Domaine Saint Cosme since 1992.

While the common practice for most negociants is to buy finished wine in barrel from the grower, allowing them to bottle, label and sell the wine, that is not the case with Saint Cosme, which prefers buying the grapes before the harvest, allowing them to control the entire vinification process as well as the handle the barrel aging and bottling of the wine.

Saint Cosme Cote Rotie Vineyards, Wines, Winemaking

Saint Cosme produces 1 Cote Rotie wine.

Saint Cosme Cote Rotie – The fruit used to produce Saint Cosme comes from vines planted on the Cote Brune in the Neve, Le Plomb and La Vialliere lieux-dits.

The terroir is steep, terraced, hillside vineyards with schist and granite soils. The wine is made using 100% old vine Syrah.

The grapes are 100% whole cluster fermented, meaning that all the berries are fermented with their stems attached. The wine is aged in an average of 50% new, French oak barrels and 50% used barrels before bottling.

When to Drink Saint Cosme, Anticipated Maturity, Decanting Time

Saint Cosme, when young, should be decanted at least 1-2 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Saint Cosme is often better with 7-9 years of cellaring and should be at its best between 8-18 years of age.

Serving Saint Cosme with Wine, Food, Pairing Tips

Domaine Saint Cosme is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Saint Cosme is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes, tomatoes, eggplant and sausage. Domaine Jasmin is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Condrieu, the white wine of Saint Cosme is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

Saint Cosme produces red and white wine in the Southern Rhone aside from Cote Rotie with wines from Gigondas, Chateauneuf du Pape, Cotes du Rhone and in the Northern Rhone with Crozes Hermitage, St. Joseph and Condrieu.

Saint Cosme produces the following red wines:

Chateauneuf-du-Pape Saint Cosme
Gigondas Chateau de Saint Cosme
Gigondas Valbelle
Gigondas Hominis Fides
St Joseph Saint Cosme

Cotes du Rhone Rouge
Cotes du Rhone Rouge Les Deux Albion
Cotes du Ventoux
Vin de Table, Little James Basket Press

Saint Cosme makes the following white wines:

Condrieu
Cotes du Rhone Blanc
Cotes du Rhone Blanc Le Poste

www.saintcosme.com