Guigal Estate
Cote Rotie La Turque 2018
| Denomination | AOC Côte Rôtie |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Rhone Valley (France) |
| Grape varieties | 93% Syrah, 7% Viognier |
| Aging | Aged for 42 months in new oak. |
- Origin and vintage: Côte Rôtie AOC, Rhône Valley, France, 2018 harvest
- Composition: 93% Syrah and 7% Viognier, still red wine, 14.5% alcohol
- Ageing: 42 months in new barriques; fermentation and maceration for 4 weeks
- Aromas: small red fruits, blackberry, morello cherry and spices, powerful and elegant character
- Serving and pairings: decant for 1 hour, serve at 16-18°C, ideal with game and mature cheeses
Description
What kind of wine it is
Cote Rotie La Turque is a red wine from the Rhône Valley, representing the Côte Rôtie. This blend of Syrah and Viognier displays a deep ruby red colour with dark highlights. The aromatic profile is intense, characterised by notes of small red fruits, blackberry and morello cherry, enriched with spicy hints. On the palate, it offers a soft entry and a supple and balanced structure, perfectly combining power, concentration and well-integrated tannins. It pairs ideally with sauced meats, game and mature cheeses.
Where it comes from
The wine originates in Ampuis, in the heart of Côte Rôtie, where Guigal tends vines around twenty-five years old. The roots delve into siliceous limestone and schist soils, which give rise to clay soils rich in iron oxide. This geological composition, combined with low yields, imparts an intense aromatic concentration. The characteristics of the terroir translate into a fine tannic structure, giving the wine a distinct territorial expressiveness and excellent ageing potential.
How it is produced
Vinification takes place in stainless steel at a controlled temperature, using an automated punching-down system for optimal extraction. Fermentation and maceration last about four weeks, stabilising colour and tannins. The wine then matures for forty-two months in new barrels, a lengthy ageing process that consolidates its structure and melds the spicy notes into a harmonious profile. To appreciate every aromatic nuance, it is recommended to decant for one hour before serving, at a temperature between sixteen and eighteen degrees.
History and Curiosities
Originating from the heart of the Rhône Valley, the legendary Guigal Côte Rôtie La Turque 2018 represents the sublime expression of Domaine E. Guigal. This masterpiece, produced in Ampuis, masterfully combines the power of Syrah with the elegance of Viognier. The vines sink their roots into siliceous limestone soils and iron-rich clays, giving the wine a perfect territorial balance. The meticulous ageing of 42 months in new oak forges elegant tannins, ensuring this label receives top scores from the world’s most prestigious wine guides.
Awards
-
2018
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2018
97/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2018
96/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1946
In 1961, although still very young, Marcel Guigal took over management of the Establishment beside his father who was stricken suddenly with total blindness. In 1973, his wife Bernadette joined him and they worked together to develop the family business. In 1975, their son Philippe was born. Today he is the Estate’s winemaker. With his wife Eve by his side, he represents the third generation and continues the family work in the service of the Great Wines of the Rhône Valley.
Since 1946, hard work and perseverence have born fruit and certain events attest to this, notably the purchase of the Vidal-Fleury Establishment in the mid ‘80s. Although belonging to the Guigal Estate, Vidal Fleury maintains commercial and technical autonomy.
Ten years later in 1995 the estate acquired the famous Château d’Ampuis, an important historic and oenological monument whose long history is directly linked to the Côte-Rôtie appellation. An ancient fort built in the 12th century, it was transformed into a Renaissance château in the 16th century. The château is situated amongst the vines and bordered by the king of rivers: the Rhône.
The Château d’Ampuis has become the headquarters of the Guigal Estate whilst the offices and the cellars remain in the ancient small village of Ampuis.
In 2001, the Guigal Estate expanded through the purchase of both the Jean-Louis GRIPPAT Estate in Saint-Joseph and Hermitage and the VALLOUIT Estate in Côte-Rôtie, Hermitage, Saint-Joseph and Crozes-Hermitage.
The GUIGAL Estate vinifies and ages the wines of the Southern Rhône appellations in its cellars in Ampuis. The wines of the great Southern appellations Châteauneuf-du-Pape, Gigondas, Tavel and Côtes-du-Rhône are also aged in these cellars.
In 2006, the Guigal family acquired the Domaine de Bonserine and supports its development although it remains independent from the GUIGAL Estate. Read more
| Name | Guigal Cote Rotie La Turque 2018 |
|---|---|
| Type | Red still |
| Denomination | Côte Rôtie AOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 93% Syrah, 7% Viognier |
| Country | France |
| Region | Rhone Valley |
| Vendor | Guigal Estate |
| Story | History and Curiosities Originating from the heart of the Rhône Valley, the legendary Guigal Côte Rôtie La Turque 2018 represents the sublime expression of Domaine E. Guigal. This masterpiece, produced in Ampuis, masterfully combines the power of Syrah with the elegance of Viognier. The vines sink their roots into siliceous limestone soils and iron-rich clays, giving the wine a perfect territorial balance. The meticulous ageing of 42 months in new oak forges elegant tannins, ensuring this label receives top scores from the world’s most prestigious wine guides. |
| Origin | Côte-Rôtie, Rhône Valley, France |
| Soil composition | Siliceous limestone with schists producing clay soils rich in iron oxide |
| Yield per hectare | 35 hl/ha |
| Fermentation | 4 weeks |
| Production technique | Fermentation in temperature-controlled stainless steel tanks with automated punching down; alcoholic fermentation and maceration for 4 weeks; ageing for 42 months in new oak |
| Wine making | Fermented in temperature-controlled stainless steel tanks with automated punching down; alcoholic fermentation and maceration for 4 weeks; aged for 42 months in new oak. |
| Aging | Aged for 42 months in new oak. |
| Allergens | Contains sulphites |