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Guigal Cotes du Rhone Rose 2014

  • RP90
  • WE90
750ML / 13.5% ABV
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  • RP90
  • WW90
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3.9 25 Ratings
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3.9 25 Ratings
750ML / 13.5% ABV

Winemaker Notes

The Cotes du Rhone Rose is an excellent example of the appellation. Produced by saigné from Grenache, Syrah, and Cinsault, this dry rosé is fruity and rich with an intriguing and appetizing bitterness on the finish. There are no better wines to drink with informal buffets, summer outdoor meals, and spicy foods.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
One of the best rosés is Guigal's 2014 Cotes du Rhone Rose, which checks in as a blend of 60% Grenache, 30% Cinsault and 10% Syrah. Sporting a lighter raspberry color (this cuvee normally has a slightly darker color), it gives up lots of sweet cherry, strawberry, honeysuckle and Provencal herb characteristics to go with a medium-bodied, rounded, beautifully supple and textured feel on the palate. This is a classic Cotes du Rhone that has both freshness and texture. Drink it over the coming 12-16 months.
WE 90
Wine Enthusiast
Guigal does a terrific job with its regional wines, and this rosé is no exception. Notes of crushed stone and underripe pineapple broaden out into red berries and white chocolate on the weighty but balanced palate.
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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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Cotes du Rhone

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Typically thought of as a baby Chateauneuf-du-Pape, the term Côtes du Rhone actually doesn’t merely apply to the flatter outskirts of the major southern Rhône appellations, it also includes the fringes of well-respected northern Rhône appellations. White can be produced under the appellation name, but very little is actually made.

The region offers some of the best values in France and even some first-rate and age-worthy reds. Red varieties include most of the Chateauneuf-du-Pape varieties like Grenache, Syrah, Mourvedre, Cinsault, and Counoise, as well as Carignan. White grapes grown include Grenache blanc, Roussanne and Viognier, among others.

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Rosé Wine

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

TON90614_2014 Item# 141174