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Le Poste Blanc 2014 - Cotes du Rhone Saint Cosme

An exceptional white from the beloved Château de Saint Cosme!

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Le Poste Blanc 2014 - Cotes du Rhone Saint Cosme

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Why do we love it?

An exceptional white from the beloved Château de Saint Cosme!

Le Poste Blanc 2014 Côtes du Rhône Château de Saint Cosme is a Côtes du Rhône in name only, as this remarkable white comes from the same vineyard as its legendary red sibling in Gigondas.

Château de Saint Cosme is considered the finest estate in Gigondas, with origins dating back to 1490. Today, the 14th generation leads the domaine, practicing organic farming and traditional techniques to craft some of the Rhône Valley’s most outstanding wines.

Crafted from the local Clairette variety, planted in 1963, and matured for 10 months in oak vats, Le Poste Blanc 2014 is a wine that enchants with its distinctive character and graceful aging.

Tastes Like

It has aromas of ripe pear, lemon cream, beeswax, honeycomb, and toasted nuts, all layered over a mineral backdrop.

On the palate, it is medium-bodied with a rich, oily texture and balanced acidity. Flavors of ripe peach, lemon zest, honey, and buttery pastry.

Aroma
Body
Acidity
Technical stuff
Color White
Type Dry
Year 2014
Alcohol 14,5%
Origin Cotes du Rhone, Rhone
Bottle Size 750 ml
Barrique 10 months
Serving temperature 12°C
Aging 15 years
Closure Cork
Organic Yes
Chateau Saint Cosme
The history of the Saint Cosme winery located in southern Rhone begins in 1490, outside the village of Gigondas. Today at the helm of the family business is Louis Barruol, the 14th generation of the family winemakers, who believes that there are fantastic plots of land in the surrounding area with a unique combination of different soils and a special terroir. One such example is the vineyards on the hills of Gervans and Erome, behind the hill of Hermitage, where they could form a new separate appellation. With its old vines, organic farming and ancient winemaking methods, it emphasizes the emergence of the terroir.

PAIR IT

Pair it with risotto alla Milanese, sautéed chicken in butter and thyme, aged graviera.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

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Chateau Saint Cosme

Le Poste Blanc 2014 - Cotes du Rhone Saint Cosme

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