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One of the powerhouses of the Rhône and a name synonymous with beautifully crafted wines from some of the regions finest vineyard sites. After 15 years working at Vidal-Fleury, Etienne Guigal formed his own estate in 1946, joined by his son Marcel in 1961 and by 1984, they had purchased Vidal-Fleury and took control of 35% of the Côte Rôtie harvest. They purchased the Château d'Ampuis in 1995, today fully restored, it is the headquarters of the estate and home to the Guigal cooperage. Marcel's son, Phillipe is the winemaker and Guigal produce a range of stunning wines from across the terroirs of the Rhône. 

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

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