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E. Guigal, Cote Rotie, La Turque

Colour: Red
Vintage: 2003
Region: Rhone, Cote Rotie
% Alcohol: 13.00
100 RP
https://cdn.bordeauxindex.com/PDP/GUIT-2003.webp

2003 E. Guigal, Cote Rotie, La Turque

RP
£3,200 6 pack case(s) available

2003 E. Guigal, Cote Rotie, La Turque

Size
Cs (12)
Cs (6)
Cs (3)
Loose
Price
Per
Region: Rhone
100 RP
BTL
0
1
0
0
£3,200
6
Livetrade BUY
 
CONDITION
STATUS
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
YOU BUY
Case (6 x 75cl) LIVETRADE
CONDITION
Original Case
STATUS
In-Bond
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
1-4 weeks
LIVETRADE
You buy
£3,860.76
1 Case(s) Remaining

2003 E. Guigal, Cote Rotie, La Turque

RP
£3,200 6 pack case(s) available

2003 E. Guigal, Cote Rotie, La Turque

Size
Cs (12)
Cs (6)
Cs (3)
Loose
Price
Per
Region: Rhone
100 RP
BTL
0
1
0
0
£3,200
6
Livetrade BUY
 
CONDITION
STATUS
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
YOU BUY
Case (6 x 75cl) LIVETRADE
CONDITION
Original Case
STATUS
In-Bond
ETA
Our ETA dates are a guide and are subject to change. If you require more information on an ETA time please call UK +44 (0) 20 7269 0703 or alternatively email [email protected].
1-4 weeks
LIVETRADE
You buy
£3,200.00
1 Case(s) Remaining

Tasting Notes and Scores

100 RP

A pure aromatic smorgasbord is offered by the 2003 Cote Rotie La Turque, which has an amazing aromatic profile of espresso coffee interwoven with scorched earth, tar, truffle, incense, blackberry, bacon fat, and flowers. Powerful, thick flavors ooze across the palate with a viscous texture, amazing purity, and just enough acidity and tannin to give uplift and precision to this remarkable tour de force in winemaking. Of the 2003s, this is also approachable, but ideally 2-5 years of cellaring would be suggested, and the wine will evolve for at least 30 more years.

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