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Guigal Chateauneuf-du-Pape 2003

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France
  • W&S95
0% ABV
  • RP93
  • JS91
  • RP92
  • W&S93
  • RP93
  • WS92
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4.0 43 Ratings
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4.0 43 Ratings
0% ABV

Winemaker Notes

Number 20 on the Wine.com 100 of 2007!

80% Grenache, 10% Syrah, and 5% Mourvèdre and others from 45 year-old vines. A deep dark red in the glass with aromas of spices and mature red fruits. In the mouth, round tannins with powerful complexity. A rich unctuous wine with notes of mature plums, hazelnuts and red fruits. A very rich wine full of harmony and balance.

Serve with: Red meat, game bird and cheese.

"...the 2003 Chateauneuf-du-Pape fully deserves a place alongside its more renowned siblings, with elegant refinement and subtle, soil-driven intensity. Its dark, pungent flavors of black cherry and spiced plum are richly prominent..."
-Wine & Spirits

"...a deep ruby/purple color as well as a sweet nose of new saddle leather, garrigue, pepper, kirsch, and blackberries. Dense, full-bodied, and tasty..."
-Wine Advocate

"Very rich and deep, with powerful, jammy raspberry and cherry flavors, dusty tannins and a long, chocolatey finish...
-International Wine Cellar

Critical Acclaim

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W&S 95
Wine & Spirits
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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.

Haut Medoc

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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.

MON912_03_2003 Item# 88591

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