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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 Guigal Côte Rôtie la Turque 1 Bt France Red Rhône South
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 Guigal Côte Rôtie la Turque 1 Bt France Red Rhône South
Big, black fruit aromas on this serious, intense and concentrated wine, which is a blend from different Hermitage vineyards. It shows acidity and firm structure, with some leathery character. Age for 10 years at least.
This is a plump, soft, inviting wine. It opens with a bit of gently toasted oatmeal and citrus, then expands on the palate to reveal smoke and lemon custard flavors. Consume this over the next couple of years for its luscious forwardness, or cellar it, as it should be fine in 2010 or so.
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.
The 2003 Hermitage exhibits copious amounts of blackberries and cassis along with soft tannin, a full-bodied, corpulent texture, and a long finish.
Good ruby-red. Hugely ripe nose combines roasted currant, cherry, licorice, gunflint, pepper and roasted herbs. At once fat and stony, with chewy, tactile flavors of cherry, leather and earth. Most impressive today on the explosive, palate-staining back end. This classic young Hermitage really calls for a decade of cellaring.
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!
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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