1983 E. Guigal Côte-Rôtie La Landonne Côte-Rôtie Rhône France Wine Tasting Note
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1983
E. Guigal La Landonne (Côte-Rôtie)
With a blast of mint, tobacco, cassis, black raspberry, wet earth, pepper and smoke, this starts to take off. Concentrated, youthful fresh and lively, the finish is all freshness and sweet cherries that leaves a great impression. 3,882 Views Tasted Aug 31, 2015On the mineral driven nose, black cherries, burnt campfire wood, kirsch and earthy scents are found the moment the bottle is popped. Full bodied and concentrated, but lacking in elegance, this ends with a blast of dark red berries and a bit of austere dryness in the finish. 3,027 Views Tasted Mar 9, 2014Huge, deep, massive in concentration, this dark berry, spice and mineral scented wine fills your mouth with intense ripe black fruits. 3,279 Views Tasted Mar 15, 2006This was a huge step up in class from the 82. More concentrated and complex offering layers of aromatics and flavors. Very thick, almost dense. Still young. Time will only make this better! The finish was absolutely seamless. 3,885 Views Tasted Feb 14, 2005 |
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 cellaring 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, shellfish, 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 have 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 expensive wine, to see what all the fuss is about, these are the wines to buy!