Cote Roti La Landonne 2000 E.Guigal

Tasting Notes

First impression is of smoke and ground black pepper, typical of Syrah Côte Brune. The flavor is dense but not heavy. Blackberry and graphite and iron oxide minerality typical of slate soils. The tannins are firm and fine-grained, and 42 months of aging in new oak barrels has already been fully absorbed at this stage. The finish is long, savory and very similar to La Landonne. A wine to be savored.

Grape Varieties

La Landonne is the outlier among Guigal's "La Las" wines. While La Mouline uses about 11% Viognier and La Turque even less, La Landonne is pure syrah. So why not use white grapes? The iron-rich Côte Brune slate already gives the wine darkness, structure and grip. The addition of Viognier softens a wine that should be the most muscular of the three. Here the syrah speaks for itself.

Cellaring Potential

Drink from now until about 2035; the 2000 has lost its primary fruitiness and is entering its tertiary, savory stage. The tannins are muted but the iron-clay backbone remains firm; store at 12-14°C. Open today rather than waiting another 10 years.

The Producer

The E. Guigal company was founded in 1946 by Etienne Guigal. He was the chief winemaker at Vidal Fleury for 15 years before setting up his own business. Today, the winemaker is Philippe Guigal, a third generation member. What is it that sets this house apart? It has three Côte Rôtie vineyards that collectors call "La Mouline," "La Landonne" and "La Turque." Together, these three wines have received countless excellent ratings from leading critics. Guigal is the benchmark for Syrah in the Northern Rhône.

Terroir & Climate

La Landonne is located on the Côte Brune, in the northern half of the Côte Rôtie. The soil here is a dark slate mixed with iron oxide, whence the name "Brun". Why it's important: The iron-rich shale on the south-facing 60° slopes yields syrah with more intense fruit, tannins and a stronger structure than the granite and limestone Côte Blond immediately to the south. Mistral cools the slopes. The river reflects the light. The slopes are toasty but not overcooked.

Winemaking

This is the choice that defines La Landonne: about 42 months in 100% new French oak barriques. That equates to three and a half years of aging in new oak, which would be a disaster for most wines. But La Landonne has enough concentration to absorb it completely. Guigal runs a barrel workshop on the estate, and all barrels are made in-house. Long maceration (about four weeks) allows every gram of tannin and pigment to be extracted from the syrah grown from the slate. The oak does not dominate. It is integrated into the wine.

Food Pairing

Big tannins, dark fruit, savory note. It needs protein and charring. A wine that can be put on the table:

• Roasted lamb thigh with rosemary and garlic.
• Grilled Côte de Boeuf with a peppered crust.
• Braised wild pig or venison cooked over low heat.
• Aged Comté or Beaufort (if you don't eat meat)

Decant 2 hours before serving; serve at 16-18°C.