Cote Roti La Landonne 2019 E.Guigal

Tasting Notes

The first thing that surprises is the density. Black olives, crushed blackberries, smoked meats, iron and graphite that the Côte Brune slate rock gives the Syrah. And the new oak (La Landonne is aged in 100% new French oak for at least three years) makes its presence known in the form of cocoa and toasted spices, which also come to the fore. The palate is massive and the tannins cover everything, leaving pepper and tar on the finish. Best not to open it just yet.

Cellaring Potential

Wait. Best drinking time is 2030-2055, with the best period being 2035. Tannins from Côte Brune slate and 100% new oak take time; age at a stable temperature of 12-14°C. With aging, the oak integrates and notes of tapenade, leather and undergrowth emerge.

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.