1988 E. Guigal Côte-Rôtie La Turque Côte-Rôtie Rhône France Wine Tasting Note
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Intriguing notes of citrus, black raspberry, oak, earth, smoke, black cherry and spice. Soft, silky textures and a powerful, red fruit and dark cherry tinged finish make this a treat to experience. 9,372 Views Tasted Aug 12, 2010It has the power of Landonne and the sensual, exotic personality of Mouline. This bottle was no exception. Take layers of smoky, barbequed fruit, add spices, black cherries and earth and you’ve found the first layer of perfume in this wine. Full bodied, dense, rich and intense. The falls across your palate as elegant as a ballerina at a performance. 7,933 Views Tasted Mar 10, 2007The kinky, earthy, cherry, bacon fat and floral aromas were singing like the Morman Tabernacle Choir! But, the exotic, opulent, concentrated kirsch, black cherry flavors that flowed like an endless river over my palate were out of this world! The finish was absolutely flawless. Does wine get any better? 9,844 Views Tasted Sep 9, 2005Black Raspberries, minerals, jammy fruit, smoke and toffee notes make a compelling perfume. Deep layers consisting of mountains of fruit fill ever nook and cranny of your palate. The 88 La Turque perfectly combines the power of La Landonne with the silky exotic quality of La Mouline. 100 Pts 9,860 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!