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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. 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
Ripe and concentrated, this shows plum, currant and cherry fruit intertwined with spice, espresso and black licorice notes. Has a tarry, slightly raisined edge to the finish, but the structure and heady fruit take an encore, boding well for cellaring, though you may always wrestle with the tannins. Best from 2008 through 2017.
Marcel Guigal once again proves that he is the Rhocirc;ne Valleyrsquo;s premier winemaker, with this outstanding effort in a difficult vintage. Our top-rated Rhocirc;ne red of 1993, itrsquo;s balanced, ripe, firm and long, with the plum, game and licorice flavors characteristic of this elegant appelation.
I tasted through the component parts of the 2003 Cote Rotie Brune et Blonde, and it is a beautiful wine. Offering scents of bacon fat, olive-tinged black currant and cherry fruit, smoke, and earth as well as a concentrated, silky texture, it should drink well for a decade.
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.
The 2003 Chateauneuf du Pape possesses a deep ruby/purple color as well as a sweet nose of new saddle leather, garrigue, pepper, kirsch, and blackberries. Dense, full-bodied, and tasty, it is best drunk during its first decade of life.
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.
Deep red. Very ripe nose offers intense red berry aromas and distinctly meaty, musky garrigue accents. Very rich and deep, with powerful, jammy raspberry and cherry flavors, dusty tannins and a long, chocolatey finish. Picks up some exotic spice notes on the back, which add vivacity to this chewy, somewhat brooding animal.
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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