E. Guigal Cote Rotie Chateau D'Ampuis 2019

Winery Background and History

Maison E. Guigal was founded in 1946 by Étienne Guigal in Ampuis, in the Northern Rhône. Over decades it has earned a reputation for producing some of the finest wines in Côte-Rôtie, including its flagship “La La” series (La Mouline, La Turque, La Landonne). Château d’Ampuis is a more recent prestige cuvée named after the historic château Guigal restored in 1995, with parts of the estate dating back to the 11th century. It is intended to express exceptional terroir and vineyard pedigree. 

Producer and Wine Maker

The wine is made by the Guigal in-house team under the direction of Marcel Guigal and Philippe Guigal. Grapes are hand-harvested from multiple top lieux-dits (vineyard plots) in both Côte Blonde and Côte Brune. The winemaking involves long maceration, ageing in new oak, and meticulous blending, with the aim of achieving power, aromatic elegance, and longevity. 

Vineyards and Micro Climate

Château d’Ampuis 2019 is sourced from seven vineyards: three in Côte Blonde (Le Clos, La Garde, La Grande Plantée) and four in Côte Brune (La Pommière, Le Pavillon Rouge, Le Moulin, La Viria). The average vine age is about 50 years. The microclimate is typical of Côte-Rôtie: warm days, cool nights, steep slopes, a mix of soils from richer clay-limestone to more iron-rich schist and darker soils in the Brune. 

Vinification & Aging Methods

Fermented with approximately four weeks maceration in closed vessels. After fermentation the wine is aged for 38 months in 100% new French oak barrels. This extended élevage gives structure, complexity, and integration of oak with fruit. Alcohol content is 14.5 %. 

Tasting Notes

Dense ruby with deep, dark fruit aromas (blackberry, blueberry, prune), accompanied by smoked meat, tapenade, ground pepper, savory herbs, and subtle floral lift. On the palate it’s powerful, concentrated and full-bodied, with muscular tannins tempered by ripe fruit and oak. There’s elegance and layers—dark chocolate, roasted coffee, graphite—and a long finish that shows both power and finesse. 

Food & Wine Pairing

Best with high-impact, rich dishes such as roasted lamb with herbs, beef rib roast, game (venison, boar), truffle dishes, and aged cheeses. Also works with smoked meats, hearty stews, and dishes with dark sauces. The wine’s structure and complexity suit bold flavours.

Service Methods and Temperatures

Serve at about 17-18 °C. Decant for 1-2 hours if the wine is being enjoyed before full maturity, to allow aromas to open and oak to integrate. Use large Bordeaux or Rhône style glassware to enable aroma concentration and aid appreciation of texture.

Storage and Aging Potential

Designed for long cellar life. The 2019 vintage, given its structure, oak ageing, and balanced acidity, is expected to evolve well for 15-25 years, possibly longer under ideal cellaring (cool, dark, stable temperature ~12-14 °C, good humidity). Over time expect tertiary notes: leather, forest floor, earth, smoke, dried herbs.

Grape Varietals & percentage used

Syrah ~93 %

Viognier ~7 % 

ABV

14.5 % 

Scores

• Wine Spectator – 95-96 Points 

• Wine Advocate – 95-97 Points 

• James Suckling – 97 Points 

• Jeb Dunnuck – 95 Points