E. Guigal Saint Joseph Rouge 2020

Winery Background and History

Maison E. Guigal was founded in 1946 in Ampuis, in the Northern Rhône Valley of France. Over generations—first Étienne Guigal, then Marcel, now Philippe—the estate has acquired top vineyards and refined winemaking practices. Guigal’s reputation was built on Northern Rhône prestige (Hermitage, Côte-Rôtie) and expanded into Saint-Joseph when they acquired exceptional sites like Domaine J. L. Grippat and Vallouit. The Saint-Joseph Rouge 2020 is part of their signature appellation bottling expressing both the elegance and regional style of this terroir

Producer and Wine Maker

Produced by Philippe Guigal and his winemaking team. Grapes are hand-harvested and carefully sorted from Guigal’s hillsides in Saint-Joseph, including old vines (20-50 years). Fermentation takes place in temperature-controlled stainless steel vats. Aging is done in second-use oak barrels coopered by Guigal (no or minimal new oak), typically for about 24 months. The producer aims for wines that balance fruit, minerality, structure, and freshness rather than overt power

Vineyards and Micro Climate

Vineyards are located on steep slopes along the west bank of the Rhône around Tournon and Mauves in Saint-Joseph AOC. Soils are decomposed granite, sandy granite, and some limestone over bedrock. Vines are old (20-50 years), yields are moderate. The 2020 vintage in Saint-Joseph was warm and dry, with cool nights preserving acidity and aromatics. These conditions produced ripe fruit yet with freshness and terroir expression

Vinification & Aging Methods

After harvest and sorting, the wine is fermented in stainless steel vats with controlled temperature. Maceration is extended enough to extract color, flavor, and tannin. Post-fermentation the wine is aged about 24 months in used oak barrels (Guigal cooperage). Barrel aging provides texture, spice notes, and supports tannin integration without overwhelming fruit. Bottling follows when maturation is balanced

Tasting notes

Dark red with violet rim. Aromas of black cherry, raspberry, red plum, with hints of spice, herbs, and smoked earth. On the palate medium-full-bodied, rich in fruit, with firm but fine tannins. There is minerality and freshness that counterbalance the richness. Finish is long with lingering red and black fruit, crushed‐stone, and a touch of pepper and smoke

Food & Wine Pairing

Pairs beautifully with grilled or roasted lamb, beef, venison, especially with herbaceous rubs. Also good with rustic dishes: stews, mushroom-based sauces, or hearty cheese boards. Poultry with charred skin or roasted root vegetables will match its depth. Avoid overly heavy sauces that mask its nuance

Service Methods and Temperatures

Serve at about 16-18 °C. Decant for 30-45 minutes if young to allow aromas and tannins to open. Use a large red wine glass to permit aroma development. Once opened, consume over a few hours to enjoy evolving aromas and structure

Storage and Aging Potential

Should develop well over the next 7-12 years. With proper cellaring (cool, stable temperature ~12-14 °C, moderate humidity, stored upright initially then horizontal), notes of leather, underbrush, dried herbs, and more tertiary complexity will emerge while fruit remains integrated

Grape Varietals & percentage used

100 % Syrah

ABV

14.5 %

Scores

• Robert Parker’s Wine Advocate 96

• James Suckling 95

• Wine Spectator 94