Opaque ruby. Powerful, mineral-accented aromas of black raspberry and boysenberry, with exotic Asian spice and incense notes building in the glass. Youthfully taut and wound up, offering bright red and dark berry liqueur flavors and cracked pepper and floral pastille qualities that gain power with air. Closes bright and pure, trailing intense flavors of red fruit.

As are most of the top Guigal wines, the wine is bottled unfined and unfiltered. I retasted the 2008 Cote Rotie La Mouline and it clearly is the least impressive example of this cuvee I have tasted in my thirty years of visiting Guigal. Nevertheless, as the score indicates, it is excellent. While more angular, narrowly constructed and shorter than the great vintages, it is ripe, reveals no vegetal characteristics, and still has a residue of the ethereal La Mouline perfume of spring flowers, black raspberries and a touch of bacon fat. Drink it over the next 5-7 years. Drink: 2012 - 2019
-Robert Parker, Wine Advocate #204 Dec 2012

Already up-front and easy-drinking, with a surprising lack of depth and concentration, the 2008 Cote Rotie la Mouline gives up plenty of peppered game, underbrush, and sweet fruit to go with a medium-bodied, elegant and straightforward profile on the palate. While I think it will still be better in a couple of years, it’s easily the weakest la Mouline in over a decade and will need drinking in its first 10-15 years of life. In contrast, a recent bottle of 2008 La Torque delivered noticeably more depth and concentration. One of the reference point estates for top quality wines in the world today, the family run Guigal operation was created in 1946 by Etienne Guigal. Today, Etienne’s son, Marcel, and his son Philippe, are firmly in control here, and are without a doubt producing some of the most singular, sought after wines in the world. Due to the size of this tasting, I’ll keep my comments short, but the incredible quality coming from this operation is astounding, and a tasting here is always one of the highlights of any trip through the region. Furthermore, while a lot is said about the extended oak aging regime here, I don’t know anyone who tastes mature examples of these wines on a regular basis that still has any doubts about the genius going on here. In short, these single vineyard (and their blends as well) Cote Roties are some of the greatest wines money can buy. For this tasting (which, with the Guigals, is always a large one!), we focused on their Saint Joseph Vignes des Hospice release, and then three of their Cote Roties, starting with the classic Brune et Blonde, then the Chateau d’Ampuis, and finishing with their single vineyard La Mouline. Looking first at their Saint Joseph Vignes des Hospices release, it comes all from the incredibly steep (and picturesque) vineyard perched just above the town of Tournon. The exposure here (which is critical for Saint Joseph as the more southern facing the plot, the warmer the site is) is mostly east facing and the soils are pure granite (identical to the decomposed granite found in the Les Bessards lieu-dit on Hermitage Hills). Compared to the Saint Joseph lieu-dit, which has a slightly more southern exposure, harvest here is always 5-7 days later. Moving north to Côte Rôtie, the Guigal’s Brune et Blonde is their entry level release that comes from a mix of vineyards, most of which are estate. It drinks beautifully on release and has a solid 15-20 years of longevity in top vintages. Stepping up over the Brune et Blonde, the Cote Rotie Chateau d’Ampuis is named after the Chateau d’Ampuis estate (which lies in the town of Ampuis, right up along the Rhone River, and was purchased by the Guigal’s in 1995) and is a blend of their top estate vineyards. Coming from La Garde, Le Clos, Grande-Plantee, Pommiere, Pavillon, Le Moulin and La Viria, it spends close to four years in new French oak (handled just like the single vineyard releases) and there’s roughly 30,000 bottles produced in each vintage. While the single vineyard releases get all the buzz, this is isn’t far behind in quality, especially in recent vintages, and can represent an incredible value. We finished the tasting with a vertical of La Mouline. One of the three single vineyard Cote Roties produced, this cuvee comes all from the La Mouline lieu-dit that’s located in the more western (close to the middle actually) side of appellation. For simplicities sake, you could say it’s in the Cote Blonde part of the region, but in reality, Cote Rotie is much more complex and diverse. Due to its exposure, this vineyard is always the first of the three single vineyards to be harvest, and also contains some of the oldest vines on the estate. Fermented using pump overs (as opposed to punch downs for the La Torque and submersion cap on the La Landonne), it’s cofermented with varying degrees of Viognier, which in most vintages, ends up being around 10% of the blend. Like the Chateau d’Ampuis and the other two single vineyard releases, it sees close to four years in 100% new French oak, of which every trace integrates after a few years in bottle. It’s always the most approachable of the single vineyard releases, and is ready to drink at an earlier stage. For example, the 1999 La Mouline is gloriously mature, while the 1989 La Torque is still an infant. Nevertheless, as the 1978 reviewed here attests to, it has no problem evolving for decades (although I don’t recommend holding bottles that long). In short, this was a flight of Côte Rôties I’ll not forget anytime soon! Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000

CS Bright crimson and quite a light nose. Round, transparent and so much lighter than usual! (‘It has finesse,’ says Marcel.) But I’m afraid I think buyers will be disappointed for, although it is well made and I’m sure Marcel and Philippe did their best, it is really outside the usual register of this famous wine. Very fresh, certainly, but definitely skinny at the moment. Presumably it will put on flesh in those expensive casks, but even Marcel admitted that it might be bottled earlier than the usual record length of time in cask. (JR)