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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.
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.
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
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.
Ultrarich and ultrathick. A full-bodied, stunningly sweet-tasting Northern Rhocirc;ne, it delivers a ripe mouthfeel and plenty of fruit, mineral and toasty, smoky character. Long, balanced finish. Great Hermitage red from Guigal. Drink now through 2012.
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.
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.
(potentially Guigalrsquo;s first domain bottling of Hermitage, although the decision has not yet been made to bottle this on its own; from vines in Bessard, Greffieux, Murets and lrsquo;Hermite) Saturated deep ruby. Superripe aromas of black fruits and gunflint; essence of Hermitage. Dense, sweet and superconcentrated, with utterly primary black fruit flavors. Finishes with great tannic grip and sappy length.
A terrific effort for the vintage. Firm and tight, this French red packs in ripe plum, vanilla, licorice and game flavors so ripe theyrsquo;re almost sweet. Neither showy nor overly powerful, this has great verve and allure.
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.
Food Pairings for E. Guigalchâteauneuf-du-Pape
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