Saint Cosme 2017 Chateauneuf-Du-Pape


"Offers mulled plum, blackberry and black cherry fruit mixed in with steeped black tea, sandalwood and tobacco leaf notes. A mineral edge adds cut and drive to the finish, while the black tea note smolders seductively. Built for the cellar. Grenache, Mourvèdre, Syrah and Cinsault. Best from 2022 through 2036. 800 cases made, 665 cases imported." Wine Spectator 95 Points

“Still awaiting bottling during my June visit, the 2017 Chateauneuf du Pape features bold notes of black cherries, cassis and spice cake. Owner Barruol says the Christmas cake is typical of La Crau. Full-bodied and voluptuous, with a long, fine and silky finish, this great effort provides one intense ride from start to finish.” -- Robert Parker 94-96 Points

50% Grenache – 30% Mourvèdre – 15% Syrah – 5% Cinsault
Provenance: La Crau, Valori and Christia
Whole cluster fermentation.
Ageing for 24 months in casks used for two to five wines.

The vineyards of Chateauneuf-du-Pape thrive in intense weather conditions. From the arctic cold in winter, buffeted by the icy Mistral wind, to the hot summers perfectly suited to the Grenache and Mourvèdre grape varieties, they are bound to produce wines encapsulating a commensurate amount of vibrancy. Grown on
the pebble-strewn red clay soils, the wines can acquire the texture, roundness and hallmark mellowness of Chateauneuf. I always make my Chateauneuf-du-Pape in the most traditional way: old vines, small yields, whole clusters, native ferments and used casks, with no racking or filtering. My choice of traditional methods has nothing dogmatic about it. Rather, having tried many methods, they best reflect the terroir and yield the finest wines. Our predecessors should not be underestimated - they had very good reasons for working in a certain way.

The 2017 vintage was a “great classic” – I can sense its aromas of marzipan, raisins, cinnamon and cherry that always conjure up Christmas time and its savoury winter perfumes steeped in childhood memories. After 24 months’ ageing in small casks, there is a sense of “completion” in the wine which finally reveals all the secrets of its provenance. This time span cannot be reduced and no amount of technical artifice can shorten it: good winegrowers must understand how to be attentive to their vineyard sites, vines and wines in order to guide them without altering their fundamental nature. In this respect, our profession is a good school for learning respect. I didn't grow up in Chateauneuf-du-Pape so I am even more attentive to the quality of the terroir “translation” I am trying to convey.

Collections: France, French - Rhone, Wine

Type: WINE

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