Technical information
Producer Chateau Saint Cosme
Name Gigondas
Variety Grenache, Syrah, Mourvèdre, Cinsault
Gradation 14.5%
Format 75 cl
Aromatic profile Red fruits, spices, earthy notes
Vinification method Steel fermentation, extended maceration
Region Provence-Alpes-Côte d'Azur
Production area Gigondas, Rhône Valley
Country France
Type Red wine
Aging 12-18 months
Type of cask French oak barrels
Color Intense ruby red
Serving temperature 16-18°C
Recommended consumption Within 8-10 years
Pairing Red meats, game, aged cheeses
Chateau Saint Cosme

Gigondas 2022 - Chateau Saint Cosme

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Format: 75 cl

-15%


Recommended price: CHF 72.73
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Technical information
Producer Chateau Saint Cosme
Name Gigondas
Variety Grenache, Syrah, Mourvèdre, Cinsault
Gradation 14.5%
Format 75 cl
Aromatic profile Red fruits, spices, earthy notes
Vinification method Steel fermentation, extended maceration
Region Provence-Alpes-Côte d'Azur
Production area Gigondas, Rhône Valley
Country France
Type Red wine
Aging 12-18 months
Type of cask French oak barrels
Color Intense ruby red
Serving temperature 16-18°C
Recommended consumption Within 8-10 years
Pairing Red meats, game, aged cheeses

The Gigondas 2022 from Château Saint Cosme represents a remarkable example of the winemaking tradition in the Vallée du Rhône. This robust red wine stands out for its aromatic complexity and balanced structure. On the nose, deep notes of ripe red fruits, spices, and a delicate touch of wild herbs open up, reflecting the earthy essence of the region. On the palate, the wine displays a rich concentration of flavors, including blackberry, cherry, and a slight mineral vein that attests to the unique terroir of Gigondas. Aging in wood adds nuances of vanilla and black pepper, balancing the lively acidity and well-integrated tannins. Ideal to serve with grilled red meats, mushroom-based dishes, or aged cheeses, this Gigondas is already accessible now, but promises excellent aging potential. An authentic and vigorous expression that will seduce Rhône wine enthusiasts.


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