New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/22/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Guigal La Turque Cote Rotie 2003
-Wine Advocate 99-100
Getting a few expletives in my notes, the 2003 Cote Rotie La Turque is more structured and powerful, with a youthful purple color giving way to meaty, bloody characteristics that are intermixed with creme de cassis, roasted meats, licorice and leather. Full-bodied, seamless and layered, with incredible depth, purity and texture, it needs a few more years over the La Mouline to fully stretch out, but will have three decades or more when all is said and done.
Incredibly dense and concentrated, with a polished layer of mocha-infused toast pushed by blackberry, black currant, black tea and dark olive flavors. This has tremendous power, but is also very suave, with sweet, exotic fruit notes that linger endlessly on the long, fleshy finish. Best from 2010 through 2030. 210 cases made.
This is breathtaking stuff, incredibly complex on the nose, where it features hints of vanilla, clove, cinnamon, cassis, pepper and asphalt. It would be a wine to sit and smell all day if it weren’t so delicious to taste. Rich waves of cassis fruit cascade over the palate without losing complexity, buffered by incredibly supple tannins. The virtually endless finish confirms the quality. Drink now–2030+.
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.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
In the Glass
Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.
While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.