Home > Tasting Notes and Wine Reviews > 1995 Chateau du Saint Cosme, Gigondas

1995 Chateau du Saint Cosme, Gigondas

Excerpt from France Revised, John Speed, London 1676

We always enjoy trying a wine from Gigondas.  If you look closely at this map you can find the town of Gigondas.  The image is bisected by the Rhone river with the mouth between the words “The” and “Parts”.  As you follow the river north, one-third of the way you will find Avignon.  A little further up is Orange with Gigondas lying to the east.  It bumps into the rose colored border of Provence.

Gigondas and Vineyards, Image from Ch St Cosme

Louis Barruol took over Chateau du Saint Cosme in 1992, relieving his father Henri from 30+ years of dedication.  Much of the production had been sold to negociants but Louis decided to increase the amount of wine bottled from the estate’s old vines.  This selection represents a taste of Louis’ initial efforts to improve the quality of the estate.  This selection is a blend of 80% Grenache, 15% Syrah, and 5% Cinsault from vines that averaged 40-5o years of age.  The wine was aged for 18 months with 75% in stainless steel vats and 25% in 4-year-old barrels.

Louis Barroul, Image from Ch St Cosme

I bought, along with some other vintages, from MacArthur’s.  My familiarity with Gigondas starts with the 1998 vintage so I was particularly excited to try this wine.  While 1995 was a particularly strong vintage, this wine has already reached maturity and is in slow decline.  For lovers of fully mature wine there is plenty of life left but those who prefer fruit will find this too old.

1995 Chateau du Saint Cosme, Gigondas
This nose reveals fully mature aromas of beef, blood, and other roast meats.  In the mouth the mature flavors are earthy and soft with blue fruits that mix with minerals.  The finish left impressions of roast earth.  On the second night the wine was a lighter version of itself.  It became more coarse with the addition of sour red berries in the finish.  There are tea leaves in the long, gentle aftertaste.

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