Cote Roti La Landonne 2016 E.Guigal

Tasting Notes

The first sensation is iron. La Landonne has always had a bloody mineral flavor from the Côte Brune slates, but it's intensified in 2016. Then dark fruits like blackberries, black cherries and crushed violets emerge. Underneath, black pepper and smoked meat. The palate is dense, almost chewy, still heavily dominated by tannins derived from 100% new oak. The finish lingers. Not a wine to drink young.

Grape Varieties

La Landonne is made up of 100% syrah. This is different from La Mouline, where Guigal adds a small percentage of viognier for flavor and softness. So why not use viognier? Because the Côte Brune slate by itself gives the Syrah enough strength and aromatic depth. The addition of white grapes will only soften the Syrah, which should be the most structured and masculine of the three 'La Las' wines.

Cellaring Potential

Open between 2030 and 2050, the 2016 La Landonne was aged for 42 months in new French oak barrels, but the tannins and woodiness still struggle with the fruit. It needs time: aging in the cellar at 12-14°C. Aging transforms iron and pepper into truffle, leather and tapenade.

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.