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Guigal Hermitage Rouge (half-bottle) 1996

Syrah/Shiraz from Hermitage, Rhone, France
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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.

    Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.

    Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with Pinot Blanc and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited Zweigelt, juicy and spicy Blaufränkisch, and Pinot-Noir-like Saint Laurent.

    Riesling

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

    In the Glass

    Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

    Perfect Pairings

    Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

    Sommelier Secret

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    CWC30863_1996 Item# 23363

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