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« Vintage after vintage, the Collection wines have become symbols which perfectly illustrate the family’s ethos of supreme quality. Careful ageing, together with the meticulous attention paid every day by Marcel and Philippe Guigal to the selection and blending processes, bring to the fore the consistency and excellence of the great appellations of the Rhône Valley »
Southern Rhône

Côtes du Rhône Red

This wine is of consistently high quality in all vintages. Connoisseurs will enjoy its classic expression of the Syrah grape variety combined with the Grenache grape.

Soil type

Varied soil, sediment, limestone, granite. Pebbles and Alluvia.

Grape variety

49% Syrah, 48% Grenache, 3% Mourvèdre.

Average age of vines

35 years.

Winemaking

Traditional winemakeing methods, temperature controlled fermentation. Long soaking on the skins.

Ageing

1 ½ years in oak foudres.

Average yield

41 Hl / hectare.

Average annual production

3.500.000 bottles.

Tasting

Eye : Deep and dark red. Shiny.
Nose : Fresh fruits with red berries and spices.
Palate : Full, round and racy. Rounded and smooth tannins. A full-bodied, rich and intensly aromatic wine.
Overall : Full with a long finish and plenty of elegance and finesse due to the well balanced tannins and fruit.

Our comment

This classic wine offers top quality year in year out.
Imprimer

Vintages 2010

 

Wine Advocate #204 -Dec 2012

Score : 89

As for the red wines, first and foremost is Guigal’s Cotes du Rhone. I re-tasted the 2010 Cotes du Rhone, which is still in foudre. This cuvee is typically a blend of 50% Syrah and the rest Grenache and perhaps some Mourvedre. Guigal is known throughout the Rhone Valley for paying the highest price for generic Cotes du Rhone, and that in large part explains the quality of this wine year in and year out. It enjoys an extended upbringing in foudre and stainless steel tanks and is always a dense ruby/purple-colored wine with lots of blue and black fruits intermixed with notions of kirsch, licorice, lavender and spice. Supple and surprisingly intense, this delicious effort can age for 4-5 years. Robert Parker.


 

Consumption

A boire

Serving temperature

16°C to 18°C.

Ageing potential

8 years.

Food and wine matching

cold meats, meat, game bird and cheese

The cooperage

of the domain

Producing

exceptional wines