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Guigal La Turque Cote Rotie 2003

Syrah/Shiraz from Cote Rotie, Rhone, France
  • RP100
  • WS98
  • WE98
0% ABV
  • WS98
  • RP98
  • RP98
  • WS97
  • JS97
  • WS97
  • RP97
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Winemaker Notes

"The 2003 Cote Rotie La Turque reveals an incredible nose of incense, black truffles, blackberries, espresso roast, roasted meats, melted road tar, tapenade, and bacon. A meaty, full-bodied, extraordinarily concentrated wine with a viscous texture, a remarkable finish, and even more tannin and body than La Mouline, it requires 4-5 years of cellaring, and should drink well over the following 30+."
-Wine Advocate 99-100

Critical Acclaim

All Vintages
RP 100
Robert Parker's Wine Advocate
Getting a few expletives in my notes, the 2003 Cote Rotie La Turque is more structured and powerful, with a youthful purple color giving way to meaty, bloody characteristics that are intermixed with creme de cassis, roasted meats, licorice and leather. Full-bodied, seamless and layered, with incredible depth, purity and texture, it needs a few more years over the La Mouline to fully stretch out, but will have three decades or more when all is said and done.
WS 98
Wine Spectator
Incredibly dense and concentrated, with a polished layer of mocha-infused toast pushed by blackberry, black currant, black tea and dark olive flavors. This has tremendous power, but is also very suave, with sweet, exotic fruit notes that linger endlessly on the long, fleshy finish. Best from 2010 through 2030. 210 cases made.
WE 98
Wine Enthusiast
This is breathtaking stuff, incredibly complex on the nose, where it features hints of vanilla, clove, cinnamon, cassis, pepper and asphalt. It would be a wine to sit and smell all day if it weren’t so delicious to taste. Rich waves of cassis fruit cascade over the palate without losing complexity, buffered by incredibly supple tannins. The virtually endless finish confirms the quality. Drink now–2030+.
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Guigal

Guigal

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Guigal, , France - Rhone
Guigal
The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. In these vineyards that are over 2400 years old, you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine for over 67 vintages and, at the beginning of his career, participated in the development of the Vidal-Fleury establishment.

Despite his young age, Marcel Guigal took over from his father in 1961 when the latter was victim to a brutal illness rendering him blind. Marcel's hard work and perseverance enabled the Guigals to buy out Vidal-Fleury in 1984, although the establishment retains its own identity and commercial autonomy. In 2000, the Guigals purchased the Jean-Louis Grippat estate in Saint-Joseph and Hermitage, as well as the Domaine de Vallouit in Côte-Rôtie, Hermitage, Saint-Joseph and Crozes-Hermitage.

In the cellars of the Guigal estate in Ampuis, the northern appellations of the Rhône Valley are produced and aged. These are the appellations of Côte-Rôtie, Condrieu, Hermitage, Saint-Joseph and Crozes-Hermitage. The great appellations of the Southern Rhône, Châteauneuf-du-Pape, Gigondas, Tavel and Côtes-du-Rhône, are also aged in the Ampuis cellars.

Pessac-Leognan

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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot, Malbec and Camenere

The best reds will show great force and finesse with inky black and blue fruits, mushroom, forest, tobacco and iodine. Textures will be smooth and intriguing.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

DVRLATRUQUE_2003 Item# 90821

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