E. Guigalchâteauneuf-du-Pape 2003
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.
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. Guigalchâteauneuf-du-Pape
The 2003 Cote Rotie Brune et Blonde is probably the finest cuvandeacute;e of regular Cote Rotie that Guigal has produced since 1999 or 1991. Stunningly rich, it offers a beautiful, sweet nose of cassis, mocha, espresso, bacon fat, black olives, and underbrush. Some smoked meat notes also make an appearance in this rich, lush, opulent wine. This is a beauty.
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. Other than the luxury cuvandeacute;e of Hermitage Ex-Voto, it is the finest Hermitage Guigal has ever made.
A single note of mint sings from the scent of this wine, a signal of how tightly bound it is. It tastes as if chiseled out of red rock, a ferrous quality hardening the black and red berry flavors. With air it yields more spice, some resinous herbs, tehescent of the garrigue on a hot, scrabbly hillside, but it apportions those flavors slowly, so that the wine lasts on and on. Put this away for a decade or so.
A spicy, muscular example of Hermtiage, this wine features red currant flavors tinged with darker shades of cassis and chocolate. Itandrsquo;s slightly creamy in the mouth, turning dry and tannic on the finish. Drink 2010andndash;2020.
One of the finest cuvandeacute;es of regular Hermitage Guigal has ever produced is the 2003 Hermitage. Copiously fruity with a blackberry/cassis liqueur note, huge, flowery, almost chocolatey richness with superb freshness, purity, and a stunning thickness and opulence, this is spectacular Hermitag that should drink well for 30+ years.
Guigal is best know for its legendary Cote-Rotie and Hermitage, but the 2003 Chateauneuf du Pape fully deserves a place alongside its more renowned siblings, with elegant refinement and subtle, soil-driven intensity. Its dark, pungent flavors of black cherry and spiced plum are richly prominent, constantly referring back to a deeply gripping minerality that tethers the complex aromas of fruit, spice, fresh meat and black tea. It feels like a sphere, seemless and harmonious, staining the palate with its long, fragrant length.
Food Pairings for E. Guigalchâteauneuf-du-Pape
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