Cote Roti La Turque 2021 E.Guigal

Tasting Notes

First and foremost, the nose is impressive. Violets, olives, ground pepper and characteristic Côte Brune notes of smoky iron. The fruit shows hints of blackberry, raspberry and ripe plum. On the palate, the 2021 is coiled rather than expansive, with fine-grained tannins and a long, savory finish. Is it ready to drink? Not just yet. It has structure, but it needs years.

Grape Varieties

Syrah and Viognier are fermented in the same tanks at La Turque. The blend is approximately:

• 93% Syrah is the base, providing the tannins, dark fruit and peppery traits of the Northern Rhône.
• Viognier (7%) is co-cultivated and fermented to enhance the aroma and stabilize the color through co-pigmentation.

Why white grapes specifically? Because it is this small percentage of Viognier that gives La Turque its floral advantage over pure Syrahs such as La Landonne.

Cellaring Potential

We'll keep this wine - the 2021 has the acidity and tannins to drink from about 2030 to 2050, perhaps even longer. A cooler vintage gives lower alcohol, brighter acidity and more tension; store at a stable temperature of 12-14°C. Expect tertiary notes of leather, truffle and tapenade to emerge after 15 years.

The Producer

Guigal is a prestigious Côte Rôtie producer. Étienne founded the house in Ampuis in 1946 after many years as head winemaker of Vidal-Fleury, which Guigal acquired in 1984. His son Marcel created a legend when Robert Parker endorsed the 'La La' wines in the 1980s. The cellar is now run by Philippe Guigal. What makes this house unique? He has his own barrel factory and is actively involved in aging his single-vineyard wines for around 38-42 months in new oak. I don't think any other producer is committed to Côte-Rôtie at this level.

Terroir & Climate

La Turque is located on the Côte Brune side of the Côte Rôtie, and the soil is schist containing iron oxide. This iron gives the Côte-Brune wines a darker, more structured character than the granitic Côte Blonde opposite. Why it's important. The slopes are steep, south-facing and literally soaked in sunshine. The local north wind (bise) keeps the vines from baking. The heat helps them ripen and the wind keeps them fresh.

Winemaking

Guigal's signature technique is élevage. La Turque is aged 38-42 months in 100% new French oak barriques (small 225-liter barrels). That's a long period and a lot of new oak, but the concentration of fruit absorbs it. Fermentation takes place in sealed stainless steel for about three weeks followed by racking. One detail worth knowing is that Guigal makes the barrels themselves and manages them from forest to bottle. Few domains do this.

Food Pairing

La Turque favors savory, game-like dishes with a heady sense of smoke and pepper. Try it:

• Roast duck with black olive sauce
• Venison saddle with juniper and red wine sauce
• Slow-cooked shoulder of lamb.
• Aged Comté or Beaufort.

Serve at 16-18°C. Decant for at least 1 hour, ideally 2 hours for the 2021. The wine is still youthful.