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Guigal Condrieu 2011

  • W&S94
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750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

The delicately elusive perfume suggests pear, spices and honeysuckle, while on the palate the wines is surprisingly rich and full-bodied, a wine for both the intellect and the senses. A remarkable minerality in this vintage. It may be enjoyed as an aperitif with foie gras, lobster and other rich seafoods, and white asparagus.

Critical Acclaim

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W&S 94
Wine & Spirits
Sure, La Doriane, Guigal’s luxury cuvée of Condrieu, is more opulent. But if what you’re after is a taste of Condrieu, this is the bottle you want. It has all of viognier’s stone fruit and florals, here presented as only Condrieu can, with an umami savor that tethers them firmly to earth. It’s at once caressing and firm, luxurious without being showy. And it lasts, holding its freshness for a week after opening.
RP 92
Robert Parker's Wine Advocate
Moving to Condrieu, the Guigals release two bottlings in any given vintage; a classic Condrieu that’s aged partially in new oak and the majority in tank; and the cuvee La Doriane, which see 100% new oak, and is a cellar selection that comes from a number of estate plots. Both go through full malolactic fermentation, and since 2003, there’s been a stylistic shift to show more freshness and purity (which is a common thread among a number of producers). First off, the 2011 Condrieu is gorgeous. Offering up loads of apricot, buttered citrus, flowers and honeysuckle, it is a classic Condrieu that has a rich, full texture (it sees a touch of extended skin contact), great purity and blockbuster finish.
WS 91
Wine Spectator
A racy, restrained style, offering notes of quinine, plantain, green fig and green almond, with notes a lovely floral-tinted finish that lets the flavors play out. Drink now through 2015. 500 cases imported.
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Guigal

Guigal

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Guigal, France
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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, Chateauneuf-du-Pape, Gigondas, Tavel and Côtes-du-Rhône, are also aged in the Ampuis cellars.

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Condrieu

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As the source of some of the most vibrant and powerful white wines in France, Condrieu is uniquely situated in one of the northern outposts of the Rhone River. It is the original Viognier appellation with a wine growing history reaching back well over two thousand years. Like most of the wine regions of the Northern Rhone, Condrieu’s vines grow on extremely steep and narrow granite terraces. But what makes the region unique is a topsoil, locally called, “arzelle,” made of decomposed mica. This and a sheltering of the harsh northern winds, make optimal sites to produce opulent and brilliant Viognier. It is a tiny zone with no room for expansion and produces miniscule amounts of wine each year, contributing to its allure.

A fine Condrieu will have aromas and flavors suggestive of ripe stone fruit, lime peel, green almond, ginger, white flowers and toasted nuts. A honeyed smell may mislead you to think the wine will be sweet but the modern style favors totally dry on the palate. Its texture will be full and soft but a touch of mineral will provide great balance.

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Viognier

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Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône, and the only one allowed in Condrieu and neighboring monopole (an entire appellation dedicated to just one winery), Château Grillet. It is also a blending variety in several appellations throughout the entire Rhône Valley. Viognier is grown throughout much of the rest of the wine world with some degree of success. Look for great New World examples from California, Chile, Oregon, Washington and cooler parts of Australia.

In the Glass

This is an aromatic variety making rich, complex and full-bodied white wines redolent of a full bouquet of flowers, stone and tropical fruits and a dash of spice. It is lower in acidity than most white wines, lending to its heavy impression on the palate. While a whiff of Viognier might suggest sweet flavors, these wines are typically quite dry.

Perfect Pairings

Viognier is an intense, bold variety that can easily stand up to hearty food like pork loin with apricot stuffing, roasted chicken or chicken Kiev.

Sommelier Secret

While Viognier is a white grape, it also plays an important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.

PBC9133491_2011 Item# 131878

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