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Flat front label of wine

Guigal La Mouline Cote Rotie (stained label) 2002

Syrah/Shiraz from Cote Rotie, Rhone, France
  • WS94
  • RP91
0% ABV
  • RP97
  • JS97
  • RP97
  • WS96
  • RP98
  • WS96
  • JS95
  • RP98
  • WS96
  • RP100
  • WS99
  • RP100
  • WS98
  • WS93
  • RP91
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  • RP96
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  • RP95
  • RP100
  • WS99
  • WS95
  • RP94
  • RP100
  • WS99
  • WE96
  • RP95
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Winemaker Notes

Ruby red with red vermillion tints. On the nose, small red fruits, blackberry and floral violet aromas. Intensely aromatic, powerful but full of finesse. Supple on the palate with balance between the finesse of the aromas and an explosive richness due to the concentration of the wine. Greatly expressive of the terroir. Overall, A feminine wine with voluptuous silky texture and intense aromas.

Critical Acclaim

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WS 94
Wine Spectator
An amazing effort for the vintage, with black cherry compote and hoisin sauce notes layered with mineral, black tea, vanilla bean and dark cocoa. Long, supersilky finish is carried by fine-grained tannins.
RP 91
Robert Parker's Wine Advocate
The 2002 Cote Rotie la Mouline is an elegant, perfumed and complex effort that gives up good richness and depth to go with classic aromas and flavors of smoked meats, dried flowers, incense and mature Syrah fruit. Incorporating only 5% Viognier due to botrytis (and capitalized), it nevertheless saw the standard four years in barrel prior to bottling. While 2002 was one of the most difficult vintages in recent memory, the quality here is a testament to this estate.
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Guigal

Guigal

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Guigal, Cote Rotie, Rhone, France

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.

Cote Rotie

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The cultivation of vines here began with Greek settlers who arrived in 600 BC. Its proximity to Vienne was important then and also when that city became a Roman settlement but its situation, far from the negociants of Tain, led to its decline in more modern history. However the 1990s brought with it a revival fueled by one producer, Marcel Guigal, who believed in the zone’s potential. He, along with the critic, Robert Parker, are said to be responsible for the zone’s later 20th century renaissance.

Where the Rhone River turns, there is a build up of schist rock and a remarkable angle that produces slopes to maximize the rays of the sun. Cote Rotie remains one of the steepest in viticultural France. Its varied slopes have two designations. Some are dedicated as Côte Blonde and others as Côte Brune. Syrahs coming from Côte Blonde are lighter, more floral, and ready for earlier consumption—they can also include up to 20% of the highly scented Viognier. Those from Côte Brune are more sturdy, age-worthy and are typically nearly 100% Syrah. Either way, a Cote Rotie is going to have a particularly haunting and savory perfume, expressing a more feminine side of the northern Rhone.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

LSB209744_2002 Item# 209744