Château de Saint Cosme stands as the preeminent estate in Gigondas, crafting wines that set the standard for the appellation. With a rich heritage dating back to 1490, the Barruol family has stewardship over this exceptional property. In 1992, Louis Barruol assumed control, initiating a transformative commitment to quality, culminating in a full conversion to biodynamics in 2010.
Nestled in the heart of Gigondas, the estate spans 15 hectares of vineyards beneath the majestic Dentelles de Montmirail mountain. Beyond the renowned 'Château de Saint Cosme' wines sourced from estate-grown grapes, Louis Barruol also curates exceptional 'négociant' wines under the 'Saint Cosme' label, sourced from contracted growers.
The Saint Cosme Côtes-du-Rhône, crafted exclusively from 100% Syrah, originates from the stony Villafranchian terraces of the Gard. These vineyards boast limestone sand, red clay, and pebbles, imparting a distinctive freshness and intensity to the Syrah grapes. The winemaking process involves partial destemming, fermentation with natural yeasts, and vinification in concrete vats.
Château de Saint Cosme stands as the preeminent estate in Gigondas, crafting wines that set the standard for the appellation. With a rich heritage dating back to 1490, the Barruol family has stewardship over this exceptional property. In 1992, Louis Barruol assumed control, initiating a transformative commitment to quality, culminating in a full conversion to biodynamics in 2010.
Nestled in the heart of Gigondas, the estate spans 15 hectares of vineyards beneath the majestic Dentelles de Montmirail mountain. Beyond the renowned 'Château de Saint Cosme' wines sourced from estate-grown grapes, Louis Barruol also curates exceptional 'négociant' wines under the 'Saint Cosme' label, sourced from contracted growers.
The Saint Cosme Côtes-du-Rhône, crafted exclusively from 100% Syrah, originates from the stony Villafranchian terraces of the Gard. These vineyards boast limestone sand, red clay, and pebbles, imparting a distinctive freshness and intensity to the Syrah grapes. The winemaking process involves partial destemming, fermentation with natural yeasts, and vinification in concrete vats.
