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The component parts of the 2003 Hermitage all merited between 91 and 94 points. Primarily from Le Meal, Les Bessards,...Read more...
Thick, dark deep red fruit sensations with a nice spicy finish. Tasted at the New York Wine Experience Read more
Aroma of some tar and and dar fruit. This wine starts with a spash of rasperry which intesifies upon the finish Excellent balance of sweetnes, acid... Read more
An interesting French wine... a serious wine with ageing potential... well balanced but still not fully open... 95/100 Read more
Food Pairings for E. Guigal Red Rhone Blend Châteauneuf-du-Pape
Thick, dark deep red fruit sensations with a nice spicy finish. Tasted at the New York Wine Experience
Aroma of some tar and and dar fruit. This wine starts with a spash of rasperry which intesifies upon the finish Excellent balance of sweetnes, acidity, and very subtle tanins.
An interesting French wine... a serious wine with ageing potential... well balanced but still not fully open... 95/100
Very nice texture of Viognier blended with black fruits, meaty quality of Syrah. I tried an Australian version of Cote Rotie; no competition there. Great balance of acidity, tannins and flavors. Drinks very well now, but I believe an extra time could add this one more special notes,,
Nice wine. The blend of Vionger & Syrah makes for a well balanced wine. The nose is perfumed from the Vionger with a flora component and candy. The fruit is on point. Cherries and dark fruit are clear and clean. The texture is nice and velvety. Great full body. Requires some decanting.
Excellent wine, worth the price!
External Reviews for E. Guigal Red Rhone Blend Châteauneuf-du-Pape
Supple and easy to drink, this is as good an introduction to Cocirc;te-Rocirc;tie as any. Minerally and tinged with beef blood on the nose, then showing solid berry flavors accented by herbal notes on the palate. Develops meaty noes on the finish. With 25,000 cases produced, itrsquo;s the Cocirc;te-Rocirc;tie consumers are most likely to find.
Bright ruby-red. Superriipe, expressive aromas of raspberry, coffee, roasted herbs and pepper; shows a slightly porty surmanutiteacute;. Rich, round and lush; a wonderfully ripe and full-blown yet fresh wine with substantial, solid tannins and superb persistence. This has a lot of all the key elements, including acidity. A superb vintage for this wine mdash; and there are more than 27,000 cases of this stuff!
Discreet red, with reserved mineral, wet earth character and a tightly wound tannin structure. The fruit isnrsquo;t very ripe, but shows up as cherries, blackberries and, in a different register, some floral notes. Very subtle oak, just touches of mocha and spices. Will improve with age. Best from 2005 through 2011.
Deep red-ruby. Roasted raspberry and pepper on the nose; fruitier that the Hermitage. Elegantly styled and fruity, with sweet flavors of red currant, raspberry, bacon fat, leather and woodsmoke. Showing nicely today, but this also has the backbone to develop over the next decade or so. Finishes long and juicy, with tannins perfectly supported by the winersquo;s mid-palate material.
Full-bodied and balanced, focusing on mineral, plum, blackberry, game and leather. The complexity grows as all these flavors cascade to a long, elegant finish. Drink now through 2010.
Guigalrsquo;s Cocirc;te Rocirc;tie Brune et Blonde tends to have 4ndash;5% Viognier included in the blend. Guigal says, ldquo;1999 is the greatest vintage in my lifetime for Cocirc;te Rocirc;tie.rdquo; His 1999 Cocirc;te Rocirc;tie Brune et Blonde has the finest potential of any Brune et Blonde I have tasted in nearly twenty years of annual visits. Its deep ruby/purple color is accompanied by a gorgeous, fat, exotic nose of bacon fat, honeysuckle, cassis, and tapenade. A touch of new saddle leather also makes an appearance in this opulent, fleshy, full-bodied 1999. It will be seductive upon release, and drink well for 15+ years.
The 1996 Cocirc;te Rocirc;tie Blonde et Brune exhibits a bouquet of black olives and saddle leather, medium body, soft tannin, and good spice. Production is approximately 18,000 cases. I would opt for drinking this wine over the next 5ndash;6 years.
The component parts of the 2003 Hermitage all merited between 91 and 94 points. Primarily from Le Meal, Les Bessards, and Murets, with a small amount from Dionnieres, this inky/purple-colored 2003 represents a liqueur of black currants intermixed with notions of smoke, licorice, pepper, and spice. This viscous-textured red exhibits superb purity and enormous body. Winemaking Temperature controlled alcoholic fermentation. 3 weeks maceration in vats Maturation 24 months in oak barrels.
England Layered Rice PuddingView Recipe
Northern Italy Sun-dried Tomato and Italian Sausage RisottoView Recipe
Spain Easy PaellaView Recipe
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