Saint Cosme Hominis Fides Gigondas (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Food Pairing

    GamePorkRed Meat

  • Farming Method

    Organic Learn More

  • Vegan Friendly


Chateau Saint Cosme – located north to the village of Gigondas – is the most ancient estate in the region (evidence of a Gallo-Roman villa on the site date to 1416!) and the property has been in the hands of the Barruol family since close to that time.  The diversity of soils and cool micro-climates encourages slow, even and late ripening of grapes. The dedication at Saint Cosme is total; they want to best express the extraordinary potential of the terroir. Years of experience, old vines and organic viticulture are also key contributing factors to the high quality of Saint Cosme wines and their elegant house style.

Château de Saint Cosme produces the benchmark wines of the Gigondas appellation. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.

Tasting Notes

The Gigondas “Hominis Fides” exemplifies balance of finesse and depth. The grapes are sourced from 90 year old vines growing in limestone sand rich vineyards of the Miocene era. Aromas of forest floor, mushrooms and sweet fennel. The palate bursts with flavours of strawberry jam and allspice.


Hominis Fides is typically the most elegant of Château de Saint Cosme’s three single-vineyard Gigondas.  “Grenache grown in the sandy soil produces marvelously textured wines as well as extremely refined tannins; a very special and stylish wine,” says Louis Barruol.   Château de Saint Cosme Gigondas Hominis Fides is where some of the oldest vines of the estate are found with an average vine age of 90-years. The vineyard is located across the road from Le Claux with Miocene-era sand mixed with clay and stones. The soil is identical to that of Château Rayas in Châteauneuf-du-Pape. 

The wine is a field blend of predominately Grenache, made with whole cluster fermentation from indigenous yeasts, aged in 20% new 228-liter barrels, and bottled without fining or filtration. Only 10 barrels are produced each year.

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