E. Guigal Cote Rotie "Brune & Blonde" 2021

Winery Background and History

Maison E. Guigal was established in 1946 in Ampuis, in the Northern Rhône Valley. Over generations—first Étienne Guigal, then his son Marcel, now Philippe—the domaine has built its reputation on both elite single-vineyard bottlings (La Mouline, La Landonne, La Turque) and benchmark appellation wines. The Brune et Blonde “Collection” wine is Guigal’s archetypal Côte-Rôtie blend released annually. It occupies a position between their entry Côte-Rôtie and their ultra-premium single-vineyard “La-La” wines. It expresses terroir fidelity, balance, and aging potential without the super-spendy prices of the highest cuvées.

Producer and Wine Maker

The wine is made by Guigal under Philippe Guigal’s leadership. Grapes are hand harvested, sorted, and co-fermented. Viognier is included in small proportion for aromatic lift. The winemaking uses temperature-controlled fermentations, followed by extended maceration and élevage in oak barrels (half of which are new oak). The goal is to preserve freshness and varietal character, while integrating oak and structure so the wine can age graciously.

Vineyards and Micro Climate

Fruit comes from the two sub-zones of Côte-Rôtie: Côte Blonde (sand, limestone, lighter soils) and Côte Brune (darker soils, iron rich, some clay). Average vine age is around 35 years. The slopes are steep and terraces receive intense sunlight, with cooling influence at night. The 2021 vintage was marked by spring frost, a cool wet summer, but a dry sunny September that brought ripeness. These conditions yielded a wine with finesse and tension rather than sheer power.

Vinification & Aging Methods

Blend is approximately 96 % Syrah and 4 % Viognier. Fermentation is done in stainless steel vats with temperature control, over ~3 weeks maceration. After fermentation the wine is aged in oak barrels for 36 months, with about 50 % of the barrels being new oak. Cooperage is internal to Guigal. The oak regimen adds spice, texture, and supports structure without overwhelming fruit.

Tasting notes

Aromas of sweet berries, charred bark, sandalwood, chocolate, with floral hints such as violet and subtle perfume. On the palate the wine shows medium- to full-body, finely grained tannins, bright core of red and dark berries—raspberry, blackberry—balanced acidity, soft oak spice (vanilla, toast), and a Velvety texture. Finish is precise and balanced, with a clean aftertaste and lingering minerality.

Food & Wine Pairing

Pairs well with red meats: grilled lamb, ribeye, roast beef. Also excellent with game birds, roasted duck, or venison. Earthy mushrooms (hen-of-the-woods, porcini) enhance the wine’s herbal and forest floor notes. Cheese boards with aged goat or sheep cheeses, and charcuterie will also bring out its texture and spice.

Service Methods and Temperatures

Serve at 17-18 °C. Decant for about an hour to open up aromatics and soften the oak influence early on. Use a large red wine glass (Bordeaux or Rhône style) to allow complexity and aroma to evolve. Once opened, consume over 2-3 hours to appreciate evolution in the glass.

Storage and Aging Potential

Best drinking begins around 2025-2027, but cellaring through 2035-2040 will bring out secondary and tertiary layers: leather, smoked herbs, earth, truffle, while maintaining fruit freshness. Proper storage (12-14 °C, stable humidity, dark, bottle on side) will help integration of oak and maturation of tannin structure.

Grape Varietals & percentage used

96 % Syrah, 4 % Viognier

ABV

14.0 %

Scores

James Suckling 94

Wine Enthusiast 94