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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
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for E. Guigalchâteauneuf-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. Guigalchâteauneuf-du-Pape
Still tight, but this has a solid core of muscular fig paste, currant, tobacco, black olive and iron notes, followed by a long, well-structured finish. Shows the heat of the vintage, but isn’t roasted. Best from 2008 through 2015.
With respect to Guigalrsquo;s Cocirc;te-Rocirc;tie, Blonde et Brune, this wine tends to have 4ndash;5% Viognier included in the blend. The 1998 exhibits some of the vintagersquo;s hard tannin, as well as complex aromatics of roasted olives, black currants, creamy oak, sweet cherries, and dried herbs. Medium to full-bodied and structured, with a sweet attack, it will benefit from another two years of cellaring, and last for 15 years.
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.
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.
A spicy, muscular example of Hermtiage, this wine features red currant flavors tinged with darker shades of cassis and chocolate. It’s slightly creamy in the mouth, turning dry and tannic on the finish. Drink 2010–2020.
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!
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.
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.
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