Home > Tasting Notes and Wine Reviews > 2001 and 2003 Chateau de Saint Cosme, Gigondas

2001 and 2003 Chateau de Saint Cosme, Gigondas


We never give up an opportunity to drink bottles of Gigondas with some age.  The wine from this region age well, are robust, and the base cuvees are affordably priced.  So when I saw these older vintage of Chateau de Saint Cosme on the MacArthur’s website, I headed off to the store.  These wines are both blends of 75% Grenache, 20% Syrah, and 5% Cinsault.  They were aged in 60% used wood barrels and 40% tanks. The 2003 vintage started with a high water table followed by a long, hot summer.  These conditions favored old vines and resulted in ample amounts of ripe tannins.  The 2001 vintage was quite normal but a dry, heat spike in August caused some vines to block ripening.  John Livingstone-Learmonth characterized Gigondas as having better integrated tannins because there was less blocking.

What do we think?  Well, the 2001 is more integrated at this point and the first bottle that we finished.  For that reason I would give it a slight bump above the 2003.  The later reveals its hot origins.  While it is rustic, though not in an old-school style, the ample flavors of garrigue, minerals, and saltiness are quite attractive.  You could drink this vintage with fatty meats on a chilly night.  The 2001 is available for $35 and the 2003 for $30 at MacArthur’s.  I recommend both and think they are appropriately priced.

2003 Chateau de Saint Cosme, Gigondas
This wine had a nose of lovely, scented garrigue.  This wine was richer with ample amounts of garrigue and minerals.  The hard red fruits stood up to the good amount of aggressive tannins that made way to a dark aftertaste.  On the second night a salty attack developed followed by garrigue, hard red fruits, dusty stone flavors, and tannins.

2001 Chateau de Saint Cosme, Gigondas
This nose revealed soft red fruits and herbs.  In the mouth there were more red fruits, maturing dried herbs, darker red fruits in the finish, and a tart profile.  After 2-3 hours of air sweet herbs complemented a bit of spiciness as enjoyable grapey tannins coated the side of the mouth.

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