E. Guigal Châteauneuf du Pape 2010

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The prestigious Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. In these vineyards of over 2400 years old you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine for over 67 vintages and, today, winemaker Philippe Guigal is the third generation to continue the family tradition of producing the greatest wines of the Rhône Valley. The Châteauneuf-du-Pape is made of a blend of mostly Grenache, with Syrah, Mourvèdre and other local varieties, and aged in oak for two years and has rich and savory flavors of macerated red fruits, herbs de Provence, licorice and earth. Serve this Châteauneuf-du-Pape with bean soups, grilled meats and sausages, pasta courses and aged cheeses.
Category Red Wine
Varietals
Country France
Region Rhone
Appellation Chateauneuf-du-Pape
Brand E. Guigal
  • agv93

Vinous"(aged for three years in large, old foudres): Vivid ruby-red. Suave, smoke-tinged red fruit and floral pastille aromas show very good clarity and licorice and cracked pepper add complexity. Sweet and focused on the palate, offering sappy, gently chewy raspberry, lavender pastille and spicecake flavors that put on weight and spread out slowly with air. Gentle tannins give shape and grip to the clinging, impressively persistent finish, which leaves notes of berry skin and candied flowers behind. There's less Grenache than usual in this year's bottling, which no doubt contributes to the wine's spine and structure."

Antonio Galloni
  • wa93

Wine AdvocateA stunning effort and showing the class of the vintage, the 2010 Chateauneuf du Pape is comprised of 70% Grenache, 20% Syrah and 10% Mourvedre that spent 24 months in foudre prior to bottling. Rich, textured and medium to full-bodied, with ample black cherry, olive tapenade and subtle meatiness, this traditional effort stays pure and lively, with fine tannin emerging on the finish. It can be consumed now or cellared for over a decade.

Jeb Dunnuck, December 2013
  • ws92

Wine SpectatorA solid, brick-house version, with roasted mesquite and alder notes providing the frame while the steeped plum, raspberry and black currant fruit core waits in reserve. A charcoal accent pins down the finish. Should open steadily with cellaring, though this will likely maintain a pleasantly rugged feel. Best from 2017 through 2025. 5,000 cases imported.

James Molesworth, November 30, 2015