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Guigal Cotes du Rhone Rouge 2009

Rhone Red Blends from Cotes du Rhone, Rhone, France
    13.5% ABV
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    4.4 10 Ratings
    13.5% ABV

    Winemaker Notes

    Deep and dark red. Shiny. Fresh fruits with red berries and spices on the nose. The palate is full, round and racy. Rounded and smooth tannins. A full-bodied, rich and intensly aromatic wine. Overall, full with a long finish and plenty of elegance and finesse due to the well balanced tannins and fruit.

    This classic wine offers top quality year in year out.

    Critical Acclaim

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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.

    Beaujolais

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    The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

    Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

    Four styles of Beaujolais exist though most is sold under the basic Beaujolais appellation. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Beaujolais-Villages, which must come from the hilly northern part of the region, offer reasonable values with some gems among them. The superior section are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

    Delightfully playful yet at its best capable of impressive gravitas, Gamay is responsible for juicy, berry-flavored wines in Beaujolais and parts of the Loire Valley. It has received some criticism for its role in Beaujolais Nouveau, a young beverage more reminiscent of fruit punch than wine. But make no mistake—the Gamay grape is very capable of producing light yet serious wines, especially in the cru villages of Beaujolais. The variety is also widely planted in Savoie and Switzerland, and has recently found success on a small but growing scale in Oregon.

    In the Glass

    Gamay can be decidedly light and fruity with flavors cherry candy and cranberry. Made for Beaujolais Nouveau, with a quick fermentation process, the wines give fun and flirty aromas of banana or bubblegum. The Nouveau style is to drink early and not contemplate. More complex Gamays (Village or cru level) offer dark blackberry or ripe cherry flavors with enticing aromas of baking spice, violets and dark wet earth as well as aging potential.

    Perfect Pairings

    Gamay is delicious on its own, especially with a light chill. It is the quintessential picnic red and goes well with simple charcuterie, country pate, and terrines. Served at a cool temperature, it is an unexpected but outstanding partner for freshly shucked oysters. Gentle tannins and bright acidity make it a great option with Asian food, even dishes with a bit of a spicy kick. Gamay can also be a great pairing with poultry, especially duck or Thanksgiving turkey with cranberry sauce.

    Sommelier Secret

    Within Beaujolais, there are ten different crus, or highly ranked grape-growing communes. Each one has its own distinct personality—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant, and Morgon is serious, structured, and age-worthy, capable of rivaling some red Burgundies.

    RPT86517396_2009 Item# 113784

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