E. Guigal Côte-Rôtie La Landonne 2020

Winery Background and History

Maison Établissements Guigal, founded in 1946 in Ampuis by Étienne Guigal, is one of the Northern Rhône’s most illustrious estates, famed for its prestige single-vineyard “La La” wines: La Landonne, La Mouline, and La Turque. La Landonne is the most powerful and austere of the trio, planted on the Côte Brune slope, reestablished in 1975, and known for its density, depth, and cellar-worthy structure.

Producer and Wine Maker

The wine is crafted by Guigal’s in-house team, with leadership currently by Marcel and Philippe Guigal. They oversee every stage: from vineyard site selection to extended élevage. La Landonne is fermented with minimal destemming, followed by long maceration and extensive aging—an approach that pushes power and structure while retaining varietal character.

Vineyards and Micro Climate

The La Landonne vineyard is planted entirely to Syrah on a steep 45-degree cliff of Côte Brune, with clay-limestone soils rich in iron oxides. At the northern end of the Côte Brune, it is one of the last vineyards in Côte-Rôtie to ripen, benefiting from warm sun exposure and cooler nights—delivering concentrated fruit, tannin, and tension.

Vinification & Aging Methods

Grapes undergo about 4 weeks of maceration with continuous pumping over, and minimal destemming. Fermentation is followed by aging in 100 % new French oak barrels for 42 months made by Guigal at Château d’Ampuis—imparting oak structure, aromatic complexity, and grain refinement.

Tasting Notes

Deep garnet to black color. Aromas of smoked meats, espresso, dark berries, black olive tapenade, graphite, menthol, crushed licorice, black pepper, and iodine. Palate is powerful and dense, with massive tannins that are fine and structured, with vibrant acidity, pure black fruit core, savory and mineral overtones, and a long, high-impact finish.

Food & Wine Pairing

Best with rich dishes that can stand up to its power: beef rib roast, braised or grilled steak, game meats (venison, wild boar), truffles, black pepper-crusted duck. Also pairs with intense dishes including aged cheeses and even dark chocolate-based sauces.

Service Methods and Temperatures

Serve at 17-18 °C. Decant for 1-2 hours if drinking before maturity to help soften tannins. Use a large Bordeaux- or Burgundy-style red wine glass to capture aromas. Allow airing and enjoy in measured pours.

Storage and Aging Potential

Made for long-term cellaring. Drink window begins around 2028-2035 and will evolve to 2050 and beyond with proper storage: cool, stable temperature ~12-14 °C, humidity controlled, dark, bottle lying down. Over time expect tertiary flavors like underbrush, tobacco, leather, forest floor.

Grape Varietals & percentage used

100 % Syrah 

ABV

14.5 % 

Scores

• Wine Advocate (Robert Parker) – 98-100 Points 

• James Suckling – 99 Points 

• Vinous Media – 98 Points 

• Jeb Dunnuck – 100 Points