Wine Advocate #140 (Apr 2002) Robert Parker (91-94) points  Drink 2006-2020; The 1999 Hermitage looks like a candidate for a score between 91-94. It appears to be the best red Hermitage Guigal has made, and the addition of the new components has improved the wine. In fact, I would not be surprised to see Guigal ultimately cull out the best lots of red Hermitage and introduce a new luxury cuvee. The 1999 Hermitage is great stuff, with a saturated ruby/purple color and a striking nose of creme de cassis, a layered texture, sweet tannin, and a sumptuous mouthfeel. This should prove to be a stunningly outrageous Hermitage to drink between 2006-2020.
 
To assess Guigal's Hermitage, I tasted through every element that will be blended together for the assemblage, including those cuvees from Grippat's and De Vallouit's vineyards as well as wine purchased from growers such as Sorrel and Fayolle. Readers will notice a significant increase in the quality of Guigal's Hermitage beginning with 1999, largely because of the fruit from Grippat and De Vallouit (particularly the latter's Les Greffieres).

Wine Advocate #147 (Jun 2003)  Robert Parker 90 points  Drink 2007-2021; The 1999 Hermitage has shut down since bottling, but it exhibits a deep ruby/purple color as well as a big, masculine, virile nose of roasted meats, pepper, earth, minerals, and black fruits. Currently closed and impenetrable, it should open with another 4-5 years of cellaring, and age for 15-18 years.
 

Wine Advocate #156 (Dec 2004)  Robert Parker (93-95) points  Drink 2011-2030. The 2001 Cote Rotie La Landonne exhibits scents of new saddle leather, black truffles, melted road tar, vanilla, blackberries, and licorice in a primitive/Neanderthal style with huge tannin, intense concentration, and nearly mouth-searing firmness and toughness. Extremely powerful, rich, and backward, it will be drinkable between 2011-2030.

Dense purple to the rim with a nose of graphite, creosote, earth, olives, and black, black, black fruits, the primordial, full-bodied, monumental 2003 Cote Rotie La Landonne is amazing stuff. I suspect this is more akin to a dry vintage port than most Cote Roties ever tend to be, but the purity, the richness, the texture, the length are all out of this world. This wine does need some patience on the part of its purchasers, probably five years, more likely 8-10, but then one of the world’s most compelling elixirs will be at its peak for another 20-30+ years. Drink 2007 - 2037; 100/100 Robert Parker; Wine Advocate # 170

The 2003 Cote Rotie La Landonne (the only cuvee to include 100% stems) is ferociously tannic and backward. Hints of roast beef, bacon fat, creosote, graphite, and dried herbs as well as huge power, texture, and depth are found in this monster wine. Brooding but enormous, it should hit its prime in 10 years and last for four decades. Marcel and Philippe Guigal, never content to rest on their already impressive credentials, announced that in the future, they expect to release another single vineyard Cote Rotie from a 3.7 acre parcel in the Viria vineyard on the Cote Brune. The first vintage or two will probably be added to the Chateau d’Ampuis. If the potential turns out to be as exceptional as they believe, lovers of these great wines will have a fourth single vineyard Cote Rotie called Viria to contemplate. There are many admirable things about Marcel Guigal, but most significant is that he has been a qualitative locomotive that has brought attention to the Rhone Valley, and has raised the quality bar for the entire region. Drink 2016 - 2046; (98-100/100) Robert Parker; Wine Advocate # 163
 
This is a prodigious effort that may eclipse any other vintage Guigal has ever produced! It possesses similarities to the 1999, but it is even higher in alcohol, more unctuously textured, thicker, and longer. Encapsulate the character of this single vineyard in a top year, add more depth, intensity, alcohol, and power, and this describes this freakishly rich 2003. It will be released after spending 42 months in 100% new oak casks, so consumers will have to wait until 2008 to purchase this stupendous gem. This 2003 is literally off the charts, as are many of the northern Rhones in this vintage. Interestingly, the La Landonne includes 100% stems. La Landonne should last 45-50 years. This is the stuff of modern day legends. As for what it actually tastes like, just take my notes for any of the great vintages and add more power, glycerin, alcohol, tannin, and concentration ... that about defines this 2003! Drink 2004 - 2054; (99-100/100) Robert Parker; Wine Advocate # 156

Not surprisingly, the 2004 Cote Rotie La Landonne has the densest ruby/purple color, more structure than its two siblings, with scorched earth, roasted meat, and truffle and asphalt notes. Layered, rich, and backward, it requires 2-3 years of cellaring and should last 15 or more years. Wine Advocate # 170 Apr 2007 Robert Parker (92-94) Drink 2009 - 2022

Licorice, espresso roast, asphalt, and an essence of mineral character emerge from the 2004 Cote Rotie La Landonne. It is the densest, deepest-colored, and most virile and muscular of these 2004s, and should benefit from 2-3 years of bottle age. It will age for 15+ years.

Marcel and Philippe Guigal, never content to rest on their already impressive credentials, announced that in the future, they expect to release another single vineyard Cote Rotie from a 3.7 acre parcel in the Viria vineyard on the Cote Brune. The first vintage or two will probably be added to the Chateau d’Ampuis. If the potential turns out to be as exceptional as they believe, lovers of these great wines will have a fourth single vineyard Cote Rotie called Viria to contemplate. Wine Advocate # 163 Feb 2006 Robert Parker (91-93) Drink 2008 - 2021

Dark purple. Hugely aromatic, utterly seductive bouquet of kirsch, blackcurrant, olive, grilled meat and fresh flowers. Bitter cherry and violet pastille flavors pack a major punch, with slow-building tannins adding structure. Became slowly brighter with air, picking up spiced plum and cocoa flavors and finishing with supple tannins and an endless progression of dark berry qualities. "This always needs the most oxygen of these wines," Guigal noted. International Wine Cellar 96-97

The 2003 Cote Rotie La Mouline is by far the most delicate and elegant wine (11% Viognier is co-fermented with 89% Syrah). but the enormous aromatics of spring flowers intermixed with creme de cassis, black raspberry, mocha, caramel, and cola, and enormous full-bodied opulence and striking velvety, seamless texture make for one of the most memorable wines anyone could every drink. This wine should age effortlessly for 25-30 or more years. Drink 2007 - 2037; 100/100 Robert Parker; Wine Advocate # 170
 
The 2003 Cote Rotie La Mouline (11% Viognier included) offers an extraordinary perfume of litchi nuts, honeysuckle, creme de cassis, smoky bacon, and espresso aromas. This huge, full-bodied, opulent red is already irresistible, and should age well for two decades or more. Marcel and Philippe Guigal, never content to rest on their already impressive credentials, announced that in the future, they expect to release another single vineyard Cote Rotie from a 3.7 acre parcel in the Viria vineyard on the Cote Brune. The first vintage or two will probably be added to the Chateau d’Ampuis. If the potential turns out to be as exceptional as they believe, lovers of these great wines will have a fourth single vineyard Cote Rotie called Viria to contemplate. Drink 2006 - 2026; (99-100/100) Robert Parker; Wine Advocate # 163

This is a prodigious effort that may eclipse any other vintage Guigal has ever produced! It possesses similarities to the 1999, but it is even higher in alcohol, more unctuously textured, thicker, and longer. Encapsulate the character of this single vineyard in a top year, add more depth, intensity, alcohol, and power, and this describes this freakishly rich 2003. It will be released after spending 42 months in 100% new oak casks, so consumers will have to wait until 2008 to purchase this stupendous gem. This 2003 is literally off the charts, as are many of the northern Rhones in this vintage. La Mouline is a thirty year wine.This is the stuff of modern day legends. As for what it actually tastes like, just take my notes for any of the great vintages and add more power, glycerin, alcohol, tannin, and concentration ... that about defines this 2003! Drink 2004 - 2034; (99-100/100) Robert Parker; Wine Advocate # 156

The 2004 Cote Rotie La Mouline displays soft notes of caramel, cola, bacon fat, litchi nuts, and honeysuckle along with the cassis and sweet cherry fruit. It is actually one of the most seductive and luscious of La Moulines to drink, and should probably be consumed in its first 10-12 years of life. Wine Advocate # 170 Apr 2007 Robert Parker (91-93) Drink 2007 - 2019

The seductive 2004 Cote Rotie La Mouline (11% Viognier is included in the blend) is soft, exotic, fragrant, and flamboyant. It possesses abundant amounts of Asian spice, black currant, raspberry, and smoky bacon-like notes. It should drink well during its first 10-12 years of life. Wine Advocate # 163 Feb 2006 Robert Parker (90-92) Drink 2006 - 2018

Bright red. Exotic bouquet of red berries, cherry, minerals and baking spices. Silky and sweet, offering fresh raspberry and cherry-cola flavors, suave tannins and gentle violet pastille and graphite qualities. Very elegant and impressively understated, with enticing juiciness on the finish. "This wants to be Burgundy," noted Guigal. International Wine Cellar 94-95

The 2004 Cote Rotie La Turque is elegant, opulent, but silky-soft with a deep ruby/purple-tinged color and a big, sweet nose of plums, violets, espresso, and sweet black currant fruit intermixed with some spicy wood and truffle. This is a lush, full-bodied 2004 to drink in its first 10-15 years of life. Wine Advocate # 170 Apr 2007 Robert Parker (91-94) Drink 2007 - 2022

The medium-bodied 2004 Cote Rotie La Turque exhibits classic notes of kirsch liqueur, black truffles, tar, meat, and dried herbs. With outstanding richness as well as purity and moderate tannin, it should drink well for 10-15 years. Wine Advocate # 163 Feb 2006 Robert Parker (91-93) Drink 2006 - 2021

Deep red. Flamboyantly perfumed nose offers a gaudy display of cherry, cola and fresh flowers. Deep, sweet and fleshy, with concentrated cherry/berry flavors, nervy minerality and a broad, expansive finish. While this will no doubt warrant a long rest in the cellar, there's a seductively open quality to it that will make for wonderful early drinking. International Wine Cellar 96-97

The profound 2004 St.-Joseph Lieu-Dit St.-Joseph has dark ruby/purple color, raspberry fruit intertwined with some subtle herbs, spicy underbrush, and leathery notes. The wine is medium to full-bodied, ripe, has crisp acidity and sweet tannins in the finish. Wine Advocate # 170; Apr 2007 Robert Parker 91/100; Drink 2006 - 2016

100% Syrah; Average age of vines; 20 to 80 years old. 30 months in new oak barrels. Deep red. Complex with dominant black fruit and delicate oak aromas. A pure and intense nose. A powerful attack. Powerful, round and elegant tannins. Originating from a geological formation similar to the famous Bessards slopes in Hermitage, this Saint-Joseph has all the finess of the appellation and the strength of its neighbour accross the river. Ageing potential; 10 years. Winery Notes

The absolutely remarkable 2004 St.-Joseph Vignes des Hospices has stunning power, richness, and thick flavors, which is very unusual for this particular vintage. The wine’s sweet cherry, smoked herb, camphor, black currant, and mineral notes all make for a full-bodied, gorgeous wine that is a candidate for the St.-Joseph of the vintage. It should drink well for 10-15 years. Drink 2007 - 2022; Wine Advocate # 170; Apr 2007 Robert Parker 92/100

The seriously endowed 2005 Châteauneuf-du-Pape l’Accent de Roquette is more tannic but also dramatically more concentrated than the traditional cuvee. An identical blend to the 2006, the wine exhibits a deep ruby colour to the rim and sweet kirsch liqueur notes intermixed with hints of liquorice, tobacco leaf, and spring flowers. Full-bodied, formidably endowed, but broodingly backward with high tannin and good acidity, this wine will be at its best between 2012 and 2022. There is no question Daniel Brunier and his brother have been working feverishly to raise the level of quality at Domaine La Roquette. The wines are now being aged 100% in foudre, and the quality has definitely taken a dramatic turn upwards. 93 Points, Robert Parker, The Wine Advocate, Issue # 173

Vieux Télégraphe one of the Rhône’s greatest estates, is brilliantly run by Fréderic and Daniel Brunier, the greatgrandsons of the founder Hippolyte Brunier. The Bruniers now also own the 28ha Estate of La Roquette (whose red comes from three different terroirs, including some of the sands of Pignan), and are part owners of the 25ha Domaine les Pallières in Gigondas. The New France, Andrew Jefford

L'Accent de la Roquette Châteauneuf du Pape 2005: An old vines cuvée from Domaine la Roquette. This seems quite closed down on the nose, giving nothing on which I can comment. The palate is soft and textured, with a supple style. It has a rounded, creamy nature with lots of very ripe tannins underneath. It has a firm, savage character and there is certainly lots of impact here, helped by an appropriate seam of acidity. It is not possible to judge definitively in this state, but the structure of the wine suggests there is plenty to come yet here. From a Vignobles Brunier tasting. 17-17.5+/20 (November 2007) www.thewinedoctor.com

The classic Rhone Valley cépage of Grenache and Syrah with an ample component of the aboriginal Carignan and Cinsualt in a most enjoyable drink now styling. Fruit is sourced from mature vineyards husbanded by local families which have been growing grapes and making wine for countless generations.

From vineyards around the towns of Mazan, Moimoiron, Villes sur Azon, Puymeras, and Saint-Didier on the southern slopes of Mont Ventoux, where the average height above sea level is three hundred metres. The soils can vary according to altitude but consist for the most part of deposits left around the base of chalky Mont Ventoux by receding seas of the tertiary period. Rich, red mediterranean soils are blended amongst the chalky debris and round stones. Vinification is adapted slightly to suit each grape variety. Nearly all parcels are lightly crushed and treated to a traditional extended fermentation in 150 and 300 hectolitre concrete vats, before ten months maturation in a combination of vats and large oak barrels

Deep cherry red colour. The nose is rich and spicy exuding ripe fruit aromas The palate is well balanced with notes of red berries, cocoa and plum, supported by hints of background oak, a good solid red wine finishing with soft and pleasant tannins. Made to be enjoyed young, can accompany a wide range of flavoursome foods and is immensely satisfying just on its own.