Cote Roti La Landonne 2021 E.Guigal

Tasting Notes

Upon bottling, the first thing you notice is the black pepper. Then smoky notes of violets, crushed blackberries and charred bacon fat: the 2021 is dense but not heavy. The tannins from the iron-rich La Landonne schist are powerful, fine-grained but firm, framing a core of dark fruit and tapenade. The finish is long and savory. It should be left in the cellar for 10 years before uncorking.

Grape Varieties

La Landonne is a pure Syrah. Unlike Guigal's La Mouline (about 11% viognier) or Brune et Blonde (about 4%), viognier does not soften the wine. So why is there such a difference? La Landonne is located on the Côte Brune, where iron-rich shale already gives the wine a dark, structured character. Adding Viognier here would blur the edges. Guigal wants to show muscle.

Cellaring Potential

Drink between 2031 and 2050; in 2021 it has acidity, tannins and concentration. Strong now, with structure but not overpowering; store at a stable temperature of 12-14°C. In 15 years it will have notes of tapenade, leather and undergrowth.

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.