Chateau de Saint Cosme Gigondas "Le Claux" 2010 Super Prime full-bodied

full-bodied

where the meat is slowly cooked in fat for a long period of time

exotic spices and earth-laced flavors

Note: Bottle variation was an issue

Used for meats

Chateau de Saint Cosme Gigondas "Le Claux" 2010 Super Prime full-bodiedThe opaque ruby purple hued, enormously concentrated 2010 Gigondas Le Claux (from vines planted in limestone soils; 150 cases produced) displays subtle notes of earth, black fruits and flowers in addition to a huge, opulent, full bodied mouthfeel, good acidity and some structure and tannin in the finish. It will benefit from 2 3 years of cellaring and last for 15 20 years. Louis Barruol has been at the top of his game since the late 1990s, and over