E. Guigal Côte-Rôtie La Mouline 2020

Winery Background and History

Maison Établissements Guigal was established in 1946 in Ampuis, Northern Rhône, and has since become one of the premier names in Rhône winemaking. The “La Mouline” vineyard is part of Guigal’s famous “La La” trio (La Mouline, La Landonne, La Turque), known for producing some of the most exquisite, sensual Côte-Rôtie wines. La Mouline is located in Côte Blonde, where wines are often more floral, elegant, and perfumed—offering expressiveness in balance with richness.

Producer and Wine Maker

The wine is made by Guigal’s in-house team led by Marcel and Philippe Guigal. They follow rigorous standards in vineyard selection and winemaking. Grapes are partially destemmed, co-fermented (Syrah with a small percentage of Viognier), and vinified with long maceration. Aging is carried out in 100 % new French oak for an extended period (typically about 42 months) to develop complexity, depth, and texture.

Vineyards and Micro Climate

La Mouline vineyard enjoys the terroir of Côte Blonde, with granitic, schist, and mineral-rich soils, often lighter and more pale than those in the Côte Brune. The vines are old (many vines over 50 years) and the aspect gives them good exposure, with warmth, sunlight, and also cool nights—resulting in wines with finesse, floral lift, and strong varietal perfume.

Vinification & Aging Methods

Fermentation takes place with long maceration, allowing extraction of color, aromas, and tannin. The small portion of Viognier co-fermented adds floral lift and aromatics. After fermentation, the wine is aged for about 42 months in 100 % new French oak barrels to deepen structure, integrate oak, develop secondary and tertiary aromas, and mellow tannins.

Tasting Notes

Powerful nose of violets, black cherry, crushed rocks, smoked meats, graphite, olive tapenade, espresso, and dark plum. The palate is rich and dense, yet shows elegant tannins, bright acidity, and seamless texture. Flavors of dark berry, blackberry, violet, spice, along with undergrowth and mineral complexity. Finish is very long, with perfume and power in balance.

Food & Wine Pairing

Matches well with rich, savory dishes: roasted game (venison, duck), grilled or seared beef, lamb with herb crust, mushroom or truffle dishes, strong cheeses. Also good with complex sauces containing smoked or earthy elements. Leave time for the wine to breathe.

Service Methods and Temperatures

Serve at 17-18 °C. Decant for at least 1-2 hours if drinking before maturity to allow aromas to open and soften structure. Use a large red wine glass (Bordeaux- or Rhône-style) to allow development of aromatics and to capture richness.

Storage and Aging Potential

While already remarkable, the 2020 vintage will benefit from cellaring. Peak drinking should begin around 2028-2030 and extend well into the 2030s or 2040s under optimal storage conditions (cool, stable, 12-14 °C, dark). Tertiary notes such as earth, leather, smoked meat, forest floor, and more nuanced spice will develop over time.

Grape Varietals & percentage used

≈ 89 % Syrah

≈ 11 % Viognier 

ABV

13.5 % 

Scores

• Jeb Dunnuck – 100 Points 

• Vinous (Nicolas Greinacher) – 98 Points 

• James Suckling – 98 Points 

• Decanter – 95 Points