E. Guigal Hermitage Rouge 2020

Winery Background and History

Maison E. Guigal was founded in 1946 in Ampuis, in the Northern Rhône Valley of France. Initially starting as négociant operations, the winery expanded over decades, acquiring vineyards and establishing prestige in appellations like Hermitage and Côte-Rôtie. Its legend grew under Étienne Guigal, and later under his son Marcel and grandson Philippe, who pushed for single-vineyard expressions and modern aging techniques. The Hermitage Rouge is part of Guigal’s flagship core Hermitage line, intended as a benchmark of Syrah from Hermitage that balances power, dark fruit, tradition, and elegance

Producer and Wine Maker

Under the leadership of Philippe Guigal, Guigal produces Hermitage Rouge by selecting fruit from their Hermitage vineyard holdings. The producer blends grapes from different lieux-dits on Hermitage hill to achieve consistency and depth. Philippe and his team vinify with exacting care: controlled fermentations, careful extraction, and post-fermentation élevage in oak to shape structure and tannin without overwhelming the terroir. Guigal’s winemaking philosophy for Hermitage aims for wines that show power at release but also age gracefully

Vineyards and Micro Climate

The vineyards for Hermitage Rouge are located on the steep slopes of Hermitage hill, planted on granite, alluvial, and slightly clay soils. The microclimate is continental with warm, sunny days and cool nights, which helps preserve acidity and aromatic freshness. The 2020 vintage saw warm growing conditions, early budbreak, mild winter, relatively dry spring, which led to concentrated ripeness. Vines are mature, yields moderate, contributing intensity while ensuring balance

Vinification & Aging Methods

Grapes are harvested by hand, fermented in closed vats, with extended maceration to extract color, phenolics, and structure. After fermentation the wine is aged in small oak barrels (with a mix of new and used oak) typically for about two years. Oak is used not to mask fruit but to support tannin integration and add spice and refinement. The wine is bottled only after sufficient maturation and often receives bottle aging before release

Tasting notes

Deep ruby with violet rim, rich and complex on the nose with dark berries, black plum, meaty herbs, cracked pepper, and subtle oak spices like vanilla and clove. On the palate it’s full-bodied, with velvety dark fruit—blackberry and cassis—interlaced with savory notes of smoked meat, herbs, black olive, balanced acidity, and firm yet refined tannins. The finish is long, lingering, with mineral and sweet spice echoing

Food & Wine Pairing

Pairs exceptionally with roasted or grilled red meats such as lamb, beef, venison, particularly with rosemary or peppercorn marinade. Also excellent with game, rich stews, dishes with earthy mushrooms, dry herbs, forged with dark sauces. Aged cheeses and bold pate also work. For more delicate preparations, allow wine to breathe to soften structure

Service Methods and Temperatures

Serve at about 17-18 °C. Decant for 1 hour to allow aromas and tannin to open. Use a large Burgundy- or Rhône-style red glass to allow bouquet to express fully. Open bottle some time before serving so fruit and oak integrate. Ensure wine is not served too warm so structure remains fresh

Storage and Aging Potential

2020 offers strong aging potential. Expect optimal drinking window starting around 2026 through 2040 with proper cellaring (cool, stable temperature near 12-14 °C, moderate humidity, bottle lying on its side, away from light). Tertiary notes like leather, earth, forest floor, preserved herbs, and smoke will emerge over time while fruit remains vivid

Grape Varietals & percentage used

100 % Syrah

ABV

15.0 %

Scores

James Suckling 93