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Guigal Gigondas Rouge (375ML half-bottle) 2010

Rhone Red Blends from Gigondas, Rhone, France
  • RP90
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Winemaker Notes

Purple color, intense nose dominated by peach and apricot with licorice and notes of undergrowth. On the palate it is generous, powerful and full-bodied with a long elegant finish. Overall, the wine is racy with soft tannic structure.

Critical Acclaim

RP 90
The Wine Advocate

Ripe, with notes of mulling spices weaving around the core of steeped plum and macerated currant fruit. Hints of licorice snap, wood spice and black tea fill in on the fleshy finish.

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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.

Ribera del Duero

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An increasingly popular source of high-quality bold red wines...

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An increasingly popular source of high-quality bold red wines, the Ribera del Duero region of north-central Spain has begun to rival neighboring Rioja as one of the country’s best in its category. Set at high elevation in the valley above the Duero River (which continues east into Portugal where it is known as the Douro), it has a relatively short growing season, posing a risk of spring frost. Temperatures vary wildly between day and night as well as throughout the year, making this a relatively high-risk viticultural region. Nevertheless, since the 1980s, after a long lull in relevance, Ribera del Duero has experienced a surge in popularity as winemakers from throughout the world have recognized its high potential.

Tempranillo, known locally as Tinto Fino, is the primary variety, often vinified on its own. Here, it takes on a more robust persona than in Rioja, with deep color, structured tannins, and a healthy dose of acidity. It has all of the necessary qualities to create balanced wines, but is occasionally blended with international varieties like Cabernet Sauvignon, Merlot, and Malbec. A small amount of rosé is made from Garnacha. White wine is uncommon here and typically reserved for local consumption, and can only be made from the aromatic Albillo grape.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

RPT86540556_2010 Item# 126832

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