2023 Château de Saint Cosme Condrieu

The nose is expressive and layered, with aromas of apricot, peach, and ripe pear, alongside notes of white flowers, citrus zest, and a light hint of almond alongside an undercurrent of flinty minerality. On the palate, the wine is medium to full-bodied, with a rounded texture balanced by moderate acidity. The fruit is ripe but controlled, supported by that thread of freshness and a clean, dry finish with lilting white flowers. 

94 points, Wine Spectator. Starts off plump and round, with star fruit, pink grapefruit and fennel, and then quickly takes on a restrained, racy edge, with celery seed and blanched almond cruising alongside smoky, salty flintiness. Offers great tension and freshness, with the silky palate still tightly wound. There are touches of acacia and white flowers on the finish. Drink now through 2030. 90 cases imported.

93 points, Jeb Dunnuck. Honeyed citrus, apricot, white flowers, and crushed stone minerality all emerge from the 2023 Condrieu. Medium to full-bodied and beautifully textured on the palate, it shows the rich, supple style of the vintage yet stays balanced and pure. This classic Condrieu will be best enjoyed over the coming 5-7 years. Drink 2025-2032.

92 points, Vinous. Bottled in July 2024, the 2023 Condrieu unfurls with vivid orange blossom, apricot, ripe peach and a touch of quince. Lemon flesh adds more nuance. Medium- to full-bodied and creamy textured, the generous 2023 boasts sufficient freshness to keep it all in check. It closes with a resonant echo on the complex finish.

Château de Saint Cosme is one of the Rhône Valley’s oldest estates, located in Gigondas but with a long-standing presence across multiple appellations through both estate holdings and négociant work. The Barruol family has owned the property since 1570, and today it is led by Louis Barruol, who represents the 14th generation. While the estate is historically rooted in Southern Rhône varieties, Barruol has developed a parallel focus on the Northern Rhône, sourcing fruit from carefully selected growers in appellations such as Condrieu. His approach emphasizes terroir, traditional fermentation practices, and restrained use of oak. Across both north and south, the guiding principle is to allow vineyard origin and grape variety to define the wine, rather than imposing a uniform house style.