E. Guigal Côte-Rôtie La Turque 2019

Winery Background and History

Maison Établissements Guigal was founded in 1946 by Étienne Guigal in Ampuis, Northern Rhône. Over generational stewardship—Étienne, Marcel, and now Philippe—the estate has become legendary, particularly for its “La-La” single-vineyard bottlings: La Mouline, La Landonne, and La Turque. La Turque was re-established after Guigal purchased the vineyard from Vidal-Fleury in 1980; its first modern vintage was 1985. The vineyard had been neglected but carried a reputation from earlier centuries. Guigal revived it to produce one of Côte-Rôtie’s most sought-after wines. 

Producer and Wine Maker

Guigal’s vineyard team sources fruit from the La Turque vineyard (Côte Brune), focusing on meticulous vineyard management—low yields, old vines, and precise harvest timing. Winemaker(s) Marcel and Philippe Guigal oversee the vinification, employing extended macerations, a portion of Viognier for lift, and aging in 100% new French oak barrels. Their goal is to blend power, elegance, terroir signature, and long-term cellaring potential. 

Vineyards and Micro Climate

La Turque vineyard lies in Côte Brune, just north of Côte Blonde, on steep slopes with southern exposure. The soils are complex: a mix of iron-rich clay-limestone, schist, and some granite. The microclimate benefits from warm sunshine and cool nights, contributing both ripeness and freshness. The vines include older Syrah vines, plus a small component of Viognier. 

Vinification & Aging Methods

The grapes were fermented with a period of maceration of about four weeks in stainless steel vats with some inclusion of stems, and a small percentage of Viognier for aromatic lift. The wine ages for 42 months in new French oak barriques (100% new). Following barrel aging, a bottle rest is usually given before release. 

Tasting Notes

Deep ruby with dark garnet edges. The nose displays intense blackberry, cassis, blue fruits, violet, graphite, smoked meats, exotic spices, and floral perfume. On the palate the wine is powerful and concentrated yet shows grace, with firm tannins, balancing acidity, complex mid-palate depth, and a long, mineral-tinged finish. Aromatic lift from Viognier and spice interplay deepen the experience. 

Food & Wine Pairing

Pairs beautifully with rich and robust dishes: roasted and grilled red meats (ribeye, venison, lamb), game with earthy sauces, smoked duck breast, mushrooms and truffle dishes, mature cheeses, perhaps even hearty stews. Because of its power, bold fare matches well.

Service Methods and Temperatures

Serve at around 17-18 °C. Decanting at least 1-2 hours if drinking before maturity helps open up aromas and soften tannins. Use a large burgundy- or Rhône-style glass to capture its aromatic complexity. Let the wine breathe.

Storage and Aging Potential

This is made to age—expect peak drinking starting around 2025-2028, with long-term cellaring into the 2030s and even beyond under ideal storage (12-14 °C, stable humidity, dark). Over time tertiary flavors such as leather, forest floor, ash, spice and more delicate floral nuances will emerge.

Grape Varietals & percentage used

≈ 93 % Syrah

≈ 7 % Viognier 

ABV

14.5 % 

Scores

• Wine Advocate – 98-100 Points 

• Jeb Dunnuck – 98-100 Points 

• James Suckling – 98 Points