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2003 Guigal - Cote-Rotie Brune et Blonde Syrah - France - Northern Rhone - Cote Rotie - Red

France - Northern Rhone - Cote Rotie

Red Syrah
Producer Notes

Marcel Guigal - the so-called "pivot" of the Cote-Rotie appellation - is both an owner and negociant, and vinifies over 40% of all Cote-Rotie. His father, Etienne, started out quite modestly in 1946, and over the next decades the company has grown to encompass all that is best in the Rhone Valley. Not only known for the massive hits in Hermitage and Cote-Rotie, the Guigal name is... More »

Score
93
JR ...
IWC ...
Drink Dates
Comm: 2007-2016
Go

IWC ...
Source International Wine Cellar
Issue Issue 130
JR ...
Source Jancis Robinson
Author Ish Wine Cellar
Site / Blog   Trust Rating 94.286%
Tasted On 07/21/2012
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Author PurpleTeeth
Site / Blog   Trust Rating 99.414%
Tasted On 09/23/2012
Drink Dates 2007-2017

The Cote-Rotie French wine appellation is one of the world's most unusual and famous. Located on a hillside along the banks of the Rhone River in the South of France, its name in English literally means "roasted slope" due to the steep angle at which the vines face the sun. Because of this, the berries get plenty of direct sunlight, become super-ripe and take on an almost "roasted" character. The wines are red, made with Syrah grapes and up to 20% Viognier, a white grape used for its aroma. According to appellation rules, Syrah and Viognier must be fermented at the same time, a process known as cofermentation. Cote-Rotie wine typically exhibits a combination of meat aromas (including bacon) from the "roasted" Syrah, and floral aromas from the Viognier. This bottle, a 2003 produced by E. Guigal, was from one of the hottest vintages on record. The cuvee ("Brune et Blonde") refers to the iron-rich soil in the "Brune" (brown) vineyard, and the lighter-colored, gravelly soil in the "Blonde". Super-tight and monolithic upon opening, it began to unfold and reveal its mysteries after 90 minutes in decanter. It was jam-packed with cocoa, plum, fig paste and black olive notes, its bouquet was brick red, and its finish lasted for what seemed like an eternity. Due to its high demand, Cote-Roties can be fairly expensive, but this is a good introduction to the genre at a reasonable price. Drink now through 2017.

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Author Scooter
Site / Blog   Trust Rating 97.612%
Tasted On 02/06/2012

I had a bottle three years ago and it was tasty but tannic. Today it is much better balanced and ready to drink. Time left but Im not sure it will get any better. A good value.

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Author darvid
Site / Blog   Trust Rating 100%
Tasted On 08/12/2011
Drink Dates

Dark, heavy, tannic, and comparatively inexpressive. It took over an hour's aeration before it was recognizable as Syrah and after another hour it still wasn't acting like Cote-Rotie. Back in the dungeon for another five years.

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Author Conrad K
Site / Blog   Trust Rating 99.382%
Tasted On 02/16/2011
Drink Dates 2008-2015

Yum. This was a surprise package of espresso and earth tones on the nose. Mocha and cassis on the palate. Great finish. Makes you wonder why splurge for the La La s.

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Author Carol H12
Site / Blog   Trust Rating 98.347%
Tasted On 12/18/2010
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Author cmin
Site / Blog   Trust Rating 98.571%
Tasted On 02/07/2010

Fantastic wine. Hard to believe that this is just the regular Cote Rotie. Dark ruby-purple color. Seductive, highly aromatic nose. Rich, almost velvet-like, lush wine. A bit forward with ripe fruits but with high acidity, big tannins, and long long finish. Great wine, especially for the price.

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Author Rick H.
Site / Blog   Trust Rating 95.402%
Tasted On 11/27/2008
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.