1982 E. Guigal Côte-Rôtie La Mouline Côte-Rôtie Wine Tasting Note

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1982 E. Guigal La Mouline  (Côte-Rôtie) 98

This is in its perfect prime time moment. Texturally, this exotic, sensual, rich, full, deep wine caresses your palate with layers of ripe, sweet, fresh, spicy, red fruits, smoke, earth and crushed rocks. You get all that and more for close to 60 seconds. No need to decant here, just pop, pour and savor.

1085 Views   Tasted

Fully mature, this exotic, silky, elegant charmer hits you with its smoky, earthy, spicy, cherry filled nose. On the palate the wine is even better with its incredible, polished, silky textures. I do not see this vintage much these days, but from memory, it's not quite as good as it was 5 years ago. I would not hold it any longer if I owned any.

2273 Views   Tasted 97

Mind-blowing levels of kirsch, herbs, bacon fat, earth and cassis were the starter course for this Cote Rotie. The exotic, plush, opulent and dense layers of ripe fruit caressing your palate were as good as a wine gets.

3102 Views   Tasted 99

Wow! What a nose! Cherries, wet underbrush, anise, coffee and an exotic spicy note. The mouth feel is what got me. Lush, plush, sexy and exotic.

2617 Views   Tasted 98
Guigal Cote Rotie Wine Tasting Notes, Ratings

When to Drink Guigal Cote Rotie, Anticipated Maturity, Decanting Time

Some Guigal Cote Rotie can be enjoyed on the young side. The Brune & Blondeshould be decanted at least 1 hour or more, Guigal Ampuis 1-3 hours and the Guigal La La's can be decanted 3-4 hours when young, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Guigal Cote Rotie is usually better with 3-5 years of cellaring for the Brune & Blonde, 5-10 years of aging for the Guigal Ampuis and the top 3 wines, the La La's need at least 12-15 years of cellaring. At their best, the top Cote Rotie from Guigal can evolve for 25-45 years of age, depending on the wine and the vintage.

Serving Guigal Cote Rotie with Wine, Food, Pairing Tips

Guigal is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Guigal is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised, barbecue and grilled dishes. Heavy dishes like Chinese or Asian dishes, hearty fish courses like tuna, salmon, mushrooms, sausage, cassoulet, tomatoes, eggplant, and pasta are perfect for Guigal Cote Rotie wines.

Condrieu, the white wine from Guigal is just right for a myriad of fish, shell fish, seafood and raw courses like sashimi and sushi, as well as cheese.

Yes, I know the Guigal La La wines are tremendously expensive. But they offer some of the best wine tasting experiences from any vineyard in any country! They are also in contention to win an award as the most consistently outstanding wine in the world.

In the vast majority of vintages, these wines are truly stunning. Next, consider that they are produced in incredibly small amounts, ranging from 400 to 800 cases for the entire world. Fans of these wines are lucky, as the extraordinary high quality, character and tiny production has not really caught on with most consumers.

Frankly, these wines sell for prices that are cheap for all they offer. If you're ever going to buy an expensive wine, to see what all the fuss is about, these are the wines to buy!

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