Chateau de Saint Cosme Gigondas "Le Claux" 2010 Malaysia Marsala wine is made through

Marsala wine is made through a process of fermentation and fortification and aged for several years in oak barrels to give it a distinct complex flavour profile

with ample cherry and currant confiture flavors emerging

and Pinot Meunier grapes

they maintain their quality

and it may have become smoother and more nuanced than it was in its youth

Chateau de Saint Cosme Gigondas "Le Claux" 2010 Malaysia Marsala wine is made throughThe 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