Côte-Rôtie "Brune & Blonde de Guigal"

Soil type

Plots on steep slopes Côte Blonde : Silicone limestone soil Côte Brune : soil rich in iron oxyde

Grape variety

Syrah 96%, Viognier 4%.

Average age of vines

35 years

Winemaking

Closed stainless steel tanks. Automatic punching down and temperature controlled fermentaion. Average 3 weeks in tanks.

Ageing

36 months in oak barrels - 40% new oak

Average yield

37 Hl/ hectare.

Average annual production

170.000 bottles.

Tasting

Eye : Dark ruby red
Nose : Spices, red berries and delicate oak aromas
Palate : Round soft tannins. Aromas of rasberry, blackberry and vanilla
Overall : Balance between scarcely perceptible acidity and tannins which add ageing potential and softened by long ageing in oak

Vintages 2008

 

Wine Advocate #193 - Feb 2011

Score : (86-88)

Guigal produces more Cote Rotie Brune et Blonde than any other producer of the appellation. The Brune et Blonde often spends up to three years in small oak casks and is always a blend of purchases from approximately four dozen small growers with his estate fruit. There are about 45,000 cases of this cuvee, which generally contains 8-10% co-fermented Viognier. The 2008 has put on weight and fleshed out since I tasted it last year and is now revealing less herbaceousness. It is a solidly made, attractive, lighter, quick to mature effort that will drink well for 5-6 years. Drink: 2011 - 2017. Robert Parker.

 

Guide Bettane & Desseauve des Vins de France

Score: 15,5/20

Les épices douces du boisé se marient astucieusement avec les notes poivrées plus fortes du vin, pour un ensemble gourmand et fin, où l’on reconnaît le millésime pour son toucher toujours un peu strict, qui appelle des viandes mijotées. 
 

Consumption

A boire/à garder

Serving temperature

16°C to 18°C

Ageing potential

20 years

Food and wine matching

Small game, red meat and cheese.
E.GUIGAL S.A.S. - CHÂTEAU D'AMPUIS - F69420 AMPUIS - Phone : +33(0)4.74.56.10.22 - Legal informations
Alcohol abuse is dangerous for health, consume with moderation