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Louis Barruol describes the microclimate of the vineyard Malleval as “very cold” which allows the grapes to retain acidity and showcase the floral aromas of the local Sérine variety. Aromas and flavours of blackberries and wild strawberries are accented by notes of peppercorns, tobacco, peonies, and violets.
This red wine has powerful flavours of black fruits and spice. Full-bodied, with a lingering spicy finish. Dark, dense and packed with coal-black, blackberry-scented fruit. Louis Barruol sources his Saint-Joseph from the more northern part of the appellation, closer to Côte-Rôtie, and the results are delicious, with great length on the finish.
Established in 1570, the Chateau de Saint Cosme is beautiful winery located towards the north of the oldest wine region of France, Gigondas. This is a family-run vineyard and currently, the 14th generation of the Barroul family runs this historic winery and the ancient estate surrounding it. The quality of grapes produced at Saint Cosme is unique, because the geographical location, climate and the soil quality of this region are very rare.
Located between two geological faults, the terroirs in this locality are very complicated and apt for producing exquisite quality of grapes. Currently, the fruits are cultivated on three uniquely-different and fertile terroirs at Saint Cosme. They are Le Poste, Le Claux and Hominis Fides. The history of the Le Poste vineyard dates back to as early as the 14th century. The Le Claux and Hominis Fides started functioning from 1902 onwards.
The Le Poste terroir was marked as one of the best soils around half a century ago, because of its unique limestone and sand combination. The Le Claux terroir is made of limestone clay and small gravels while the Hominis Fides has very high limestone content in it.
Currently, Saint Come has over 15 old vines and their average age is 60 years. Though only Gigondas wines were created here for a long time, it was during 1997 that a new variety of vigneron was added to the Barroul family’s portfolio. This came to be known as the Negociant Vigneron.
The wines created here have a strong flavour and character because the grapes are not destemmed during the winemaking process. Cluster fermentation is done in historical Gallo-Roman vats, which ensure that the flavour of the fruits is retained completely while making wines.
100% Serine (ancient variety of Syrah). 70% Destemmed fruit – 30% Whole cluster fermentation. Granite sand from Malleval vale. Twelve months’ ageing: 20% in new casks – 40% in casks used for one wine - 40% in casks used for two or three wines.
"I never name my sources - it is a matter of principle and my duty to refrain from disclosing information. But sometimes I really feel the urge to do so, and so today I will, anonymously. Our Saint Joseph has been produced from the same source and with the same person for 20 years. We have experienced everything together: the great vintages and the bad ones, the easy times and the hard, the joys and the sorrows. But what makes me happiest is that we have constantly progressed together in our knowledge of the soils, in adapting techniques, in our search for the best translation of the terroir and maturation process. That's exactly how I envisage the negociant business, in the same way as our predecessors did before the Second World War. For the past few years, Saint Joseph has finally received due recognition - at last! A glorious destiny inevitably awaits an appellation with such a close bond to the concept of terroir. Our 2018 is sanguine, it has texture. It has the brooding depth that we love in a mature Saint Joseph: it makes you suddenly feel like eating a nice peppery steak. We picked very late in 2018 - in October as usual. I love the slow ripening afforded by cool climates - it combines texture and balance. I am very grateful to the family who make this wine with me: thanks to their professionalism and above all their loyalty for the past two decades I can offer you this beautiful wine decorated with an Indian ink drawing by my grandfather, the historian Jean Barruol. Peony, blackberry, liquorice, mild tobacco." - Louis Barruol
Syrah, with its deep flavours and firm tannins, is a natural match for grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions. Seared venison or beef with black pepper and thyme or a Moroccan tagine of pigeon or chicken are complimented by the spicy characteristic of Syrah.
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