France · Rhone · Northern Rhone · Condrieu White · Still · wine-wine · 1113143
Lowest offer: 31.66666666666666666666666667 GBP (Buy)
Offers: 2 · Bids: 0
| Price / case | Vintage | Packing | Qty | Location |
|---|---|---|---|---|
| 190.00 GBP | 2015 | 6 x 75cl | 2 | uk / United Kingdom |
| 799.43 GBP | 2020 | 12 x 75cl | 1 | uk / United Kingdom |
No active bids.
| Vintage | Packing | Offers | Bids | Market price | WA rating |
|---|---|---|---|---|---|
| 1988 | 1 x 75cl | 0 | 0 | ||
| 1992 | 6 x 75cl | 0 | 0 | 5319.18 | 88 |
| 1997 | 4 x 75cl | 0 | 0 | 90 | |
| 2005 | 12 x 75cl | 0 | 0 | 89 | |
| 2012 | 12 x 75cl | 0 | 0 | 4844.52 | 93 |
| 2014 | 12 x 75cl | 0 | 0 | 6228.72 | 92 |
| 2014 | 6 x 75cl | 0 | 0 | 3114.36 | 92 |
| 2015 | 12 x 37.5cl | 0 | 0 | 2056.04 | 95 |
| 2015 | 12 x 75cl | 0 | 0 | 5171.04 | 95 |
| 2015 | 6 x 75cl | 1 | 0 | 2585.52 | 95 |
| 2016 | 11 x 75cl | 0 | 0 | 90 | |
| 2016 | 12 x 1.5L | 0 | 0 | 90 | |
| 2016 | 12 x 75cl | 0 | 0 | 5457.12 | 90 |
| 2016 | 6 x 75cl | 0 | 0 | 2728.56 | 90 |
| 2017 | 12 x 75cl | 0 | 0 | 6356.28 | 91 |
| 2019 | 12 x 75cl | 0 | 0 | 5107.68 | 92 |
| 2019 | 6 x 75cl | 0 | 0 | 2553.84 | 92 |
| 2020 | 12 x 75cl | 1 | 0 | 91 | |
| 2020 | 6 x 75cl | 0 | 0 | 91 | |
| 2021 | 12 x 75cl | 0 | 0 | 4060.32 | |
| 2021 | 6 x 75cl | 0 | 0 | 2030.16 | |
| 2022 | 12 x 75cl | 0 | 0 |
Rating: 91 –91
Light gold. Vibrant, expansive bouquet of pit fruits, tangerine and white flowers. Racy, focused and clean, with bright pear and white peach flavors, juicy acidity and a very long, refreshing finish. We make so much Condrieu that we must make sure that this is a classic example, says Philippe Guigal.
Rating: 91 –91
Bottled in June 2021, the 2020 Condrieu was singing when I tasted it. Two-thirds of the volume was aged in tank, while one-third went into new oak, yet there's no overt woodiness here, just pristine floral notes backed by ripe melon flavors. With less opulence and fewer apricot notes than the 2019, it's medium to full-bodied, silky and elegant, with just the merest hint of bitterness evident on the lingering finish.
Rating: 92 –92
Guigal's 2019 Condrieu features effusive floral aromas, followed by precise, chiseled notes of apricot and pineapple. On the palate, it's medium to full-bodied, plump and generous, with a silky texture and hints of ginger and white pepper on the lengthy finish.
Rating: 91 –91
Guigal's 2018 Condrieu boasts aromas of orange blossoms, ripe apricot and grilled pineapple. Full-bodied without being oily or heavy, it showcases lovely Viognier varietal character, finishing long and silky. Like all vintages of Guigal's Condrieu, it should be consumed while young and vibrant.
Rating: 91 –91
One-third of the 2017 Condrieu sees new oak, while the rest goes into stainless steel. The wine remains very floral and fresh, with apricot and melon flavors joined by hints of white pepper and celery seed. Full-bodied, plump and succulent, it ends on a faintly bitter note that brings focus and length to the finish. Drink it young.
Rating: 90 –90
Guigal now bottles approximately 40% of the appellation’s total production, so it’s fortunate that the 2016 Condrieu is a fine ambassador for the region. One-third of this bottling sees new oak, while the rest goes into stainless steel. Some may quibble with the oak in an entry-level bottling, but I don’t find it excessive. The wine remains floral and fresh, with apricot and melon flavors that finish with modest spice notes and on a silky textural note. Drink it young.
Rating: 95 –95
Guigal’s 2015 Condrieu is a blockbuster that, if not for its big brother, would be one of the wines of the vintage. Aged in one-third new barrels and two-thirds in tank, it’s a rich, unctuous, thrillingly textured beauty that has plenty of orange blossom, flower oil, tangerine and peach. Fruit-loaded, with just a touch of minerality, it should be drunk over the coming 2-4 years.
Rating: 92 –92
Showing similar to last year, yet maybe with even a touch more depth (it’s common for top-flight Condrieu to improve with 6-12 months of bottle age), Guigal’s 2014 Condrieu offers a ripe, medium to full-bodied style, terrific minerality, notes of ripe peach, honeysuckle and apricot, as well as a great texture. It’s drinking beautifully today but will keep for 3-5 years.
Rating: 92 –92
Philippe and Marcel continue to pull back on the amount of oak used for their Condrieu, and the wines show more and more freshness and purity, without sacrificing texture. The 2014 Condrieu has lots of minerality as well as classy citrus blossom, white peach and a kiss of apricot to go with a medium-bodied, pure, elegant feel on the palate. It has plenty of fruit, a big mid-palate and is a gorgeous Condrieu that will impress for 2-4 years.
Rating: 92 –92
Just bottled in June of this year, the 2013 Condrieu is tighter, more focused and reserved than the 2012. It offers pretty notes of tangerine, mint, citrus blossom and crushed rock to go with a medium-bodied, fresh, focused style on the palate. It will be better in another year and have 2-4 years of longevity.
Rating: 92 –92
I reviewed the 2013 Condrieu last year, but was able to taste it again this year. Still beautiful, with classic tangerine, mint and hints of apricot, it has beautiful freshness paired with ample richness and texture. It’s a rock star Condrieu to enjoy over the coming 2-3 years.
Rating: 93 –93
Even better, the 2012 Condrieu (same elevage as the 2011) is a slightly fresher effort that offers vibrant white peach, apricot, flowers and assorted tropical notes. Possessing awesome acidity and freshness, yet still showing the texture and depth of the appellation and variety, it is a knockout Condrieu to enjoy over the coming 4-5 years. One of the highlight tastings during my more than two weeks spent working in the Northern Rhone, this set of releases by the father/son pair, Marcel and Philippe Guigal, is about as stacked a lineup as you’ll find anywhere in the world. From their tiny production Cote Roties, to the massive production level Cotes du Rhone (red and white), the quality here is impeccable, as is the attention to detail at every step of the winemaking process. Looking at the vintages reviewed here, reds first, their 2009s are some of the most bombastic, decadent and thrilling wines out there. While they have the over the top richness that allows them to dish out plenty of pleasure even now, they need 4-5 years to integrate their oak and to fully flesh out. Count yourself lucky if you have a few of these hidden in the cellar. More classic in style across the board, the 2010s are more focused and straight, yet similarly concentrated, if not with additional density. They will take slightly longer to come around compared to the 2009s, and certainly offer a more textbook drinking experience. They, too, are at the top of the wine hierarchy. The 2011s show the vintage nicely with slightly more approachable profiles, sweet tannin and brilliant concentration, especially in the vintage. They still have another year in barrel to go, but will certainly be among the top wines of the vintage, have broad drink windows, and should come close to what was achieved in 2009 and 2010, albeit in a different style. Lastly, the 2012s should, in my mind, surpass the 2011s, as they have a smidge more overall density, as well as fabulous purity. Neither the 2011s nor 2012s have the density of the 2010s, nor the sheer wealth of material that’s found in the 2009s. Nevertheless, time will tell, and these wines won’t be bottled for some time yet. Looking at the whites, 2011 and 2012 are similar in quality. Both vintages have beautiful purity, good overall acidity and good concentration, i.e., lots to like. Whether or not we’ll see a 2012 Ermitage Ex-Voto Blanc (which was not produced in 2011) remains to be seen, but what I tasted was certainly promising, if not earth-shattering (as was the 2010!). Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000
Rating: 93 –93
The 2012 Condrieu is still beautiful (reviewed last year), showing classic tangerine, honeyed citrus and flower blossom aromas and flavors. Pure, elegant and classically styled, with great acidity and good minerality, drink it over the coming couple or years.
Rating: 90 –90
The 2011 Condrieu is another winner. This wine, which goes through complete malolactic fermentation and is aged in stainless steel tanks (two-thirds) and barrel (one-third), reveals plenty of lychee nut, honeysuckle and white peach notes in a crisp, fresh, elegant, long, substantial style. The Guigal family may be the modern world’s greatest testament to a family-run winery with impeccably high standards, integrity and an uncompromising vision of the future. They continue to push the envelope of quality to greater and greater heights. Marcel Guigal learned it all from his father, Etienne, a legend in the Northern Rhone. Over my three decade plus career, it has been a noteworthy story to watch Marcel’s son, Philippe, take full responsibility for the future direction of this incredible enterprise, if not empire. I have almost unlimited admiration for the Guigals and their ability to produce millions of bottles of inexpensive Cotes du Rhones that are among the finest of the entire Rhone Valley, as well as their portfolio of exquisite whites, reds and roses from the most prestigious appellations in the Rhone. After more than three decades of tasting here, I never cease to be amazed by what they accomplish. I have said this many, many times, but it bears repeating – the magic of the Guigals is not only due to having some extraordinary vineyards in St.-Joseph, Hermitage, Cote Rotie and Condrieu, but also the ability to pay the highest price for purchased grapes and/or wine from which they fashion remarkable blends. The importance of a wine’s upbringing (or, as the French call it, elevage) is the key to understanding the entire Guigal locomotive. No one does it better; no one has done it longer; and no one seems to have the Midas touch for putting the wines in the bottle at precisely the right moment to capture the essence of a wine before it begins to fade or lose its vibrancy. This may sound easy, but to date, no one comes remotely close to what the Guigals consistently do across all fields of play. About a decade ago, Guigal’s white wines began to take on an amazing level of quality and the family continues to augment and increase that quality. Their Cotes du Rhone Blanc, usually a blend of two-thirds Viognier and the rest Clairette and Bourboulenc, has become a reference point for what amazing value and high quality can be achieved in a completely naked, expressive wine. Guigal produces approximately 40% of all the Condrieu made, and he continues to add some exquisite terroirs to his portfolio. For example, he recently bought the vineyard owned by Alain Parent and Gerard Depardieu, Lys de Volant. Guigal can produce two cuvees of white Hermitage, their regular blend of 90% Marsanne and 10% Roussanne, and, in exceptional vintages, a luxury cuvee called Ex-Voto, which is approximately 80% Marsanne and 20% Roussanne. It spends more time in small new oak than the regular cuvee. From the Northern Rhone, Guigal’s finest values are his Crozes-Hermitage and his lower level cuvees of St.-Joseph, all of which are 100% Syrah. The Crozes-Hermitage comes from hillside vineyards and the St.-Joseph comes from hillsides with decomposed granite soils that are commonplace in the northern half of that sprawling appellation. With the purchase of the estates of Jean-Louis Grippat as well as the holdings of De Vallouit, Guigal increased his estate vineyards in Hermitage. A basic Hermitage cuvee is produced each year, and in the top vintages, a luxury cuvee called Ex-Voto is made. Guigal now owns vineyards in the famed lieux-dits of Les Bessards, Dionnieres, l’Ermite and Le Meal. The regular Hermitage is generally aged for up to three years in small oak casks, about 50% new. When declared, the Ex-Voto is given the same 42 months in 100% new French oak as his three single vineyard Cote Roties (La Mouline, La Landonne and La Turque). The Ex-Voto is a blend of fruit from Les Bessards (40%), Les Greffieux (40%) and Les Murets (20%). Guigal produces approximately 300,000 bottles each year of his Cote Rotie Brune et Blonde. We started with the 2008, probably the second worst vintage in the Northern Rhone (2002 being the worst in the last decade). Not a single vineyard wine, but a prodigious Cote Rotie is Guigal’s Cote Rotie Chateau d’Ampuis. Marcel Guigal’s son, Philippe, lives at this estate with his wife and children, and this is also where they cooper their wood barrels made from staves that are air-dried a minimum of three years. This cuvee is always a blend of some of the finest parcels on the hillsides of Cote Rotie, including La Garde, Le Clos, Grande-Plantee, Pommiere, Pavillon, Le Moulin and La Viria. It is aged 38 months in 100% new French oak, and around 2,000 cases are produced in most vintages. The three single vineyard Cote Roties are consistently among the world’s greatest wines. I often find La Mouline to be a so-called “desert island” wine as it was in vintages such as 1978, 1983, 1985, 1988, 1989, 1991, 1999, 2003, 2005 and 2009. La Mouline is made from the oldest vines and is vinified differently than the other single vineyard cuvees, utilizing pump-over techniques as opposed to punching down (La Turque) or immersed cap (La Landonne). To reiterate, the Cote Rotie La Turque comes from the Cote Brune and its upbringing is the same as La Mouline’s, aged 42 months in 100% new French oak, co-fermented with 5-7% Viognier, and bottled unfined and unfiltered. It comes from younger vines as the first vintage was 1985 and that remarkable wine was made from 3-year-old vines (which puts a kink in the French myth that old vines are always the best). As I previously indicated, La Turque is vinified by punching down as opposed to pumping over or the immersed cap fermentation of La Landonne. The third of these prodigious Cote Roties, La Landonne, comes from the Cote Brune. Unlike its siblings, it is 100% Syrah that receives the same upbringing, 42 months in 100% new French oak and bottling with no fining or filtration. The other luxury cuvee, although not a single vineyard wine, is the Hermitage Ex-Voto, which is aged 42 months in 100% new oak and bottled unfined and unfiltered. It is always fashioned from Les Bessards (40%), Les Greffieux (40%), Les Murets (10%) and l’Ermite (10%). The Gigondas and Chateauneuf du Pape produced by Guigal are often excellent, even outstanding wines that sell for a fraction of the price asked for his luxury cuvees of Cote Rotie, Hermitage, Condrieu and St.-Joseph. Guigal’s Gigondas spends around 24-25 months in wood foudres, and includes a great deal of Mourvedre in the blend. The Chateauneuf du Pape, which comes from purchased wine, is aged two years in foudre prior to release. Guigal normally includes a minimum of 10% Mourvedre in the blend, with the balance old vine Grenache. As I have said many times, one of these days the Guigals will purchase a famous estate in Chateauneuf du Pape because Marcel’s father, Etienne, had always said the three greatest appellations of the Rhone Valley were Cote Rotie, Hermitage and Chateauneuf du Pape (few people would disagree). Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000
Rating: 92 –92
Moving to Condrieu, the Guigals release two bottlings in any given vintage; a classic Condrieu that’s aged partially in new oak and the majority in tank; and the cuvee La Doriane, which see 100% new oak, and is a cellar selection that comes from a number of estate plots. Both go through full malolactic fermentation, and since 2003, there’s been a stylistic shift to show more freshness and purity (which is a common thread among a number of producers). First off, the 2011 Condrieu is gorgeous. Offering up loads of apricot, buttered citrus, flowers and honeysuckle, it is a classic Condrieu that has a rich, full texture (it sees a touch of extended skin contact), great purity and blockbuster finish. One of the highlight tastings during my more than two weeks spent working in the Northern Rhone, this set of releases by the father/son pair, Marcel and Philippe Guigal, is about as stacked a lineup as you’ll find anywhere in the world. From their tiny production Cote Roties, to the massive production level Cotes du Rhone (red and white), the quality here is impeccable, as is the attention to detail at every step of the winemaking process. Looking at the vintages reviewed here, reds first, their 2009s are some of the most bombastic, decadent and thrilling wines out there. While they have the over the top richness that allows them to dish out plenty of pleasure even now, they need 4-5 years to integrate their oak and to fully flesh out. Count yourself lucky if you have a few of these hidden in the cellar. More classic in style across the board, the 2010s are more focused and straight, yet similarly concentrated, if not with additional density. They will take slightly longer to come around compared to the 2009s, and certainly offer a more textbook drinking experience. They, too, are at the top of the wine hierarchy. The 2011s show the vintage nicely with slightly more approachable profiles, sweet tannin and brilliant concentration, especially in the vintage. They still have another year in barrel to go, but will certainly be among the top wines of the vintage, have broad drink windows, and should come close to what was achieved in 2009 and 2010, albeit in a different style. Lastly, the 2012s should, in my mind, surpass the 2011s, as they have a smidge more overall density, as well as fabulous purity. Neither the 2011s nor 2012s have the density of the 2010s, nor the sheer wealth of material that’s found in the 2009s. Nevertheless, time will tell, and these wines won’t be bottled for some time yet. Looking at the whites, 2011 and 2012 are similar in quality. Both vintages have beautiful purity, good overall acidity and good concentration, i.e., lots to like. Whether or not we’ll see a 2012 Ermitage Ex-Voto Blanc (which was not produced in 2011) remains to be seen, but what I tasted was certainly promising, if not earth-shattering (as was the 2010!). Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000
Rating: 93 –93
The 2010 Condrieu is even more perfumed and intense, boasting stunning minerality in addition to copious notes of honeysuckle, lychee nut and mango. Drink this luscious, medium to full-bodied white over the next 3-5 years. One of the truly profound wines of the appellation is Guigal’s Condrieu La Doriane, which comes from estate vineyards located in some of Condrieu’s finest terroirs, such as Cote Chatillon, Volnats, Colombier and the Coteaux du Chery. Aged in 100% new oak (although it never shows) and put through malolactic fermentation, these are great Condrieus that age well (I mistakenly pulled a 2001 Condrieu La Doriane out of my cellar thinking it was the 2009, and I was shocked to discover how fresh and lively it was at age ten.). Nevertheless, I still have a strong predilection for drinking them in their exuberant youth, during their first 3-4 years of life. The following paragraph is taken from issue #193, but I believe it is so important to understand the Guigal philosophy that I am repeating it verbatim. “As I have written many times before, no one in the wine world is better at ‘raising’ a wine (or as the French call it elevage) than Marcel Guigal, who learned the skills from his father, Etienne. Because everyone tends to focus on vintage conditions and terroir, the importance of a wine’s elevage is often overlooked, but Guigal’s unusually long tank, foudre and small barrel aging regime for all his red wines as well as several of his whites results in an array of remarkable wines time and time again. Even the most challenging vintages, which often taste under-nourished, vegetal and thin in their first year or two of life, tend to take on concentration and character, turning out to be some of the finest wines in many of the most difficult Rhone vintages. Moreover, Guigal’s wines always taste better out of bottle than from barrel, which speaks to his honesty and integrity as well as to his brilliance in deciding how long to age a wine in wood or tank, as well as choosing the perfect moment to bottle it. None of this is as simple as it might sound, and that’s why Marcel Guigal gets my vote as the reigning genius in terms of the upbringing of his wines.” Crozes-Hermitage has become one of the Guigal “go-to” wines for value hunters and he has raised the level of this humble appellation dramatically with his recent efforts. Cote Rotie was what made Marcel Guigal and his father, Etienne, famous. The Guigals are the largest landholders in Cote Rotie and produce 35-40% of this hallowed appellation’s production. Five cuvees are produced in every vintage, the three single vineyard offerings, the Chateau d’Ampuis (a blend of top sites aged 38 months in 100% new French oak casks), and their largest production offering, the Brune et Blonde (which is aged in small barrels and usually co-fermented with 3-5% Viognier depending on the vintage). Along with Michel Chapoutier’s St.-Joseph Les Granits, Guigal’s St.-Joseph Vignes de l’Hospice is the top wine of the appellation. Guigal purchased this 8-acre parcel of steep hillside vines from Grippat. Aged 30 months in 100% new oak, this wine is extraordinary. Guigal claims the soil is reminiscent of Les Bessards Vineyard in Hermitage Over the last decade, Guigal has dramatically increased his vineyard holdings in Hermitage, purchasing the estates of Jean-Louis Grippat as well as the Hermitage holdings of De Vallouit. He now has parcels in such famed vineyards as Le Meal, Les Beaumes, Les Bessards and Dionnieres. Guigal’s basic red Hermitage (which has been made for over five decades) is generally aged for more than three years in small casks, of which about 45% are new. In exceptional vintages, Guigal will cull out a special cuvee called Ex-Voto, which is aged 42 months in 100% new French oak. One thousand cases are usually made from three separate vineyards (40% from Les Bessards, 40% from Les Greffieux and 20% from Les Murets.) Guigal owns the spectacular Chateau d’Ampuis on the banks of the Rhone River. His son, Philippe, lives here and this is where they produce their wood barrels from long-aged wood staves they purchase 3 to 5 years in advance. This wine, which comes from a blend of such extraordinary vineyards as La Garde, Le Clos, Grande-Plantee, Pommiere, Pavillon, Le Moulin and La Viria, is aged 38 months in 100% new French oak. Production is approximately 2,000 cases in a good year. The three single vineyard Cote Roties are among the world’s top fifty wines ever made. Their differences become apparent around age 8-10 and are dramatically different by age 15. The first vintage of La Landonne was 1978, La Turque was 1985 and La Mouline was 1966. La Mouline is always the sexiest and easiest to appreciate young as it is co-fermented with 11% Viognier. La Turque is co-fermented with 5-6% Viognier and La Landonne is 100% Syrah. La Mouline comes from the Cote Blonde, which has lighter soils (hence the name), and La Turque and La Landonne emerge from the Cote Brune. La Mouline is made from the oldest vines (60-65 years) and is vinified using pump over techniques. From relatively young vines (about 20 years of age), La Turque is vinified by punching down. La Landonne is vinified using the modern system of the cap being immersed. The results are three very different wines, although all of them spend 42 months in 100% new French oak, are barely racked, have minimal levels of SO2, and are bottled unfined and unfiltered. Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000
Rating: 91 –91
The sensational 2009 Condrieu (which is sold out at the winery) displays sumptuous notes of crushed rocks, spring flowers, honeyed peaches, lychee nuts and a caramelized, exotic, Asian fruit character. This stunning Condrieu tips the scales at 14.5% alcohol. Fleshy and rich with great acidity as well as precision, it can be enjoyed over the next 1-3 years. The following paragraph is taken from issue #193, but I believe it is so important to understand the Guigal philosophy that I am repeating it verbatim. “As I have written many times before, no one in the wine world is better at ‘raising’ a wine (or as the French call it elevage) than Marcel Guigal, who learned the skills from his father, Etienne. Because everyone tends to focus on vintage conditions and terroir, the importance of a wine’s elevage is often overlooked, but Guigal’s unusually long tank, foudre and small barrel aging regime for all his red wines as well as several of his whites results in an array of remarkable wines time and time again. Even the most challenging vintages, which often taste under-nourished, vegetal and thin in their first year or two of life, tend to take on concentration and character, turning out to be some of the finest wines in many of the most difficult Rhone vintages. Moreover, Guigal’s wines always taste better out of bottle than from barrel, which speaks to his honesty and integrity as well as to his brilliance in deciding how long to age a wine in wood or tank, as well as choosing the perfect moment to bottle it. None of this is as simple as it might sound, and that’s why Marcel Guigal gets my vote as the reigning genius in terms of the upbringing of his wines.” Crozes-Hermitage has become one of the Guigal “go-to” wines for value hunters and he has raised the level of this humble appellation dramatically with his recent efforts. Cote Rotie was what made Marcel Guigal and his father, Etienne, famous. The Guigals are the largest landholders in Cote Rotie and produce 35-40% of this hallowed appellation’s production. Five cuvees are produced in every vintage, the three single vineyard offerings, the Chateau d’Ampuis (a blend of top sites aged 38 months in 100% new French oak casks), and their largest production offering, the Brune et Blonde (which is aged in small barrels and usually co-fermented with 3-5% Viognier depending on the vintage). Along with Michel Chapoutier’s St.-Joseph Les Granits, Guigal’s St.-Joseph Vignes de l’Hospice is the top wine of the appellation. Guigal purchased this 8-acre parcel of steep hillside vines from Grippat. Aged 30 months in 100% new oak, this wine is extraordinary. Guigal claims the soil is reminiscent of Les Bessards Vineyard in Hermitage Over the last decade, Guigal has dramatically increased his vineyard holdings in Hermitage, purchasing the estates of Jean-Louis Grippat as well as the Hermitage holdings of De Vallouit. He now has parcels in such famed vineyards as Le Meal, Les Beaumes, Les Bessards and Dionnieres. Guigal’s basic red Hermitage (which has been made for over five decades) is generally aged for more than three years in small casks, of which about 45% are new. In exceptional vintages, Guigal will cull out a special cuvee called Ex-Voto, which is aged 42 months in 100% new French oak. One thousand cases are usually made from three separate vineyards (40% from Les Bessards, 40% from Les Greffieux and 20% from Les Murets.) Guigal owns the spectacular Chateau d’Ampuis on the banks of the Rhone River. His son, Philippe, lives here and this is where they produce their wood barrels from long-aged wood staves they purchase 3 to 5 years in advance. This wine, which comes from a blend of such extraordinary vineyards as La Garde, Le Clos, Grande-Plantee, Pommiere, Pavillon, Le Moulin and La Viria, is aged 38 months in 100% new French oak. Production is approximately 2,000 cases in a good year. The three single vineyard Cote Roties are among the world’s top fifty wines ever made. Their differences become apparent around age 8-10 and are dramatically different by age 15. The first vintage of La Landonne was 1978, La Turque was 1985 and La Mouline was 1966. La Mouline is always the sexiest and easiest to appreciate young as it is co-fermented with 11% Viognier. La Turque is co-fermented with 5-6% Viognier and La Landonne is 100% Syrah. La Mouline comes from the Cote Blonde, which has lighter soils (hence the name), and La Turque and La Landonne emerge from the Cote Brune. La Mouline is made from the oldest vines (60-65 years) and is vinified using pump over techniques. From relatively young vines (about 20 years of age), La Turque is vinified by punching down. La Landonne is vinified using the modern system of the cap being immersed. The results are three very different wines, although all of them spend 42 months in 100% new French oak, are barely racked, have minimal levels of SO2, and are bottled unfined and unfiltered. Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000
Rating: 92 –92
The totally dry 2009 Condrieu offers exotic lychee, pineapple, peach and honeysuckle characteristics along with full-bodied fruit, good acidity and minerality, a luscious mouthfeel and heady alcohol (14.5%). It should drink nicely for 2-3 years. As I have written many times before, no one in the wine world is better at “raising” a wine (or as the French call it elevage) than Marcel Guigal, who learned the skills from his father, Etienne. Because everyone tends to focus on vintage conditions and terroir, the importance of a wine’s elevage is often overlooked, but Guigal’s unusually long tank, foudre and small barrel aging regime for all his red wines as well as several of his whites results in an array of remarkable wines time and time again. Even the most challenging vintages, which often taste under-nourished, vegetal and thin in their first year or two of life, tend to take on concentration and character, turning out to be some of the finest wines in many of the most difficult Rhone vintages. Moreover, Guigal’s wines always taste better out of bottle than from barrel, which speaks to his honesty and integrity as well as to his brilliance in deciding how long to age a wine in wood or tank as well as choosing the perfect moment to bottle it. None of this is as simple as it might sound, and that’s why Marcel Guigal gets my vote as the reigning genius in terms the upbringing his wines. For ten to twelve years after my first visit to this estate in the late 1970s, I tended to think of Guigal as primarily a red wine specialist. I still believe the red wines are the heart and soul of Maison Guigal, but the quality of the white wines has gone from strength to strength over the last few decades, and the Guigal family now routinely produces some of the finest dry whites of the entire Rhone Valley, including their humble Cotes du Rhone, and more particularly their white cuvees of Crozes-Hermitage, St.-Joseph, Hermitage and Condrieu. They produce more of the latter wine than any other proprietor of this tiny appellation. Guigal’s 2008 whites have turned out surprisingly strong. Guigal’s luxury cuvee of Condrieu, La Doriane, comes from the estate’s tiny holdings in some of the appellation’s finest terroirs, such as the Cote Chatillon, Volants, Colombier, and the Coteau Chery. Aged in 100% new oak (although it never shows any oakiness) and put through 100% malolactic fermentation, lees stirring is employed for La Doriane until the malolactic is finished. It is usually bottled after 12-14 months. Guigal’s red wines possess some of the lowest sulphur dioxide levels of any finished wines I have ever tasted. Most of them are approximately 10 ppm (parts per million) total SO2, which is virtually nothing. That said, the wines always age incredibly well, which goes back to Guigal’s brilliant, patient, long-term barrel, tank and foudre aging. The current value picks in Guigal’s red wine portfolio are his Crozes-Hermitage (one offering made) and his three St.-Joseph cuvees. Tasting through Guigal’s single vineyard Cote Roties, La Landonne, La Mouline and La Turque, is equal to tasting through a museum dedicated to the world’s most compelling wines. Each is treated differently, although there are similarities. La Mouline always comes from the Cote Blonde, La Turque and La Landonne from the Cote Brune; La Mouline is co-fermented with 11% Viognier, La Turque with 5-6% Viognier and La Landonne is 100% Syrah. La Mouline, made from the oldest vines (over 60 years), is vinified by pump-overs; La Turque is vinified by punching down the cap; and La Landonne is vinified in a modern system of cap immersion. All of these techniques tend to produce different tannin levels as well as types of tannin. Despite the fact that these wines spend 42 months in 100% new French oak, the wood component disappears in the character of the wines at about age 6-10. Moreover, these cuvees are rarely racked and are not sulphured until prior to bottling. The total parts per million of SO2 in the three cuvees runs between 8 and 15 parts per million, which is essentially nothing. In even the worst Northern Rhone vintages, Guigal somehow manages to produce amazing wines from these vineyards. The first vintage for La Mouline was 1966, La Landonne 1978, and La Turque 1985. Of course, these wines are bottled with neither fining nor filtration. 1991 was a great year for Guigal’s single vineyard Cote Roties, and 2007 is the first vintage since that reminds me so much of that vintage. 2008 was a challenging vintage for the single vineyard Cote Roties. Yet fine wines have been produced in this difficult year – a testament to the skills of Marcel Guigal and his son, Philippe. Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000
Rating: 88 –88
The 2008 Condrieu, which also goes through 100% malolactic, was aged in tank (66%) and new small barrels (34%). It exhibits a floral and honeysuckle-scented bouquet, medium body and good acidity as well as freshness. Undeniably a successful, fresh, lively effort from this challenging vintage, it should drink well for several years. As I have written many times before, no one in the wine world is better at “raising” a wine (or as the French call it elevage) than Marcel Guigal, who learned the skills from his father, Etienne. Because everyone tends to focus on vintage conditions and terroir, the importance of a wine’s elevage is often overlooked, but Guigal’s unusually long tank, foudre and small barrel aging regime for all his red wines as well as several of his whites results in an array of remarkable wines time and time again. Even the most challenging vintages, which often taste under-nourished, vegetal and thin in their first year or two of life, tend to take on concentration and character, turning out to be some of the finest wines in many of the most difficult Rhone vintages. Moreover, Guigal’s wines always taste better out of bottle than from barrel, which speaks to his honesty and integrity as well as to his brilliance in deciding how long to age a wine in wood or tank as well as choosing the perfect moment to bottle it. None of this is as simple as it might sound, and that’s why Marcel Guigal gets my vote as the reigning genius in terms the upbringing his wines. For ten to twelve years after my first visit to this estate in the late 1970s, I tended to think of Guigal as primarily a red wine specialist. I still believe the red wines are the heart and soul of Maison Guigal, but the quality of the white wines has gone from strength to strength over the last few decades, and the Guigal family now routinely produces some of the finest dry whites of the entire Rhone Valley, including their humble Cotes du Rhone, and more particularly their white cuvees of Crozes-Hermitage, St.-Joseph, Hermitage and Condrieu. They produce more of the latter wine than any other proprietor of this tiny appellation. Guigal’s 2008 whites have turned out surprisingly strong. Guigal’s luxury cuvee of Condrieu, La Doriane, comes from the estate’s tiny holdings in some of the appellation’s finest terroirs, such as the Cote Chatillon, Volants, Colombier, and the Coteau Chery. Aged in 100% new oak (although it never shows any oakiness) and put through 100% malolactic fermentation, lees stirring is employed for La Doriane until the malolactic is finished. It is usually bottled after 12-14 months. Guigal’s red wines possess some of the lowest sulphur dioxide levels of any finished wines I have ever tasted. Most of them are approximately 10 ppm (parts per million) total SO2, which is virtually nothing. That said, the wines always age incredibly well, which goes back to Guigal’s brilliant, patient, long-term barrel, tank and foudre aging. The current value picks in Guigal’s red wine portfolio are his Crozes-Hermitage (one offering made) and his three St.-Joseph cuvees. Tasting through Guigal’s single vineyard Cote Roties, La Landonne, La Mouline and La Turque, is equal to tasting through a museum dedicated to the world’s most compelling wines. Each is treated differently, although there are similarities. La Mouline always comes from the Cote Blonde, La Turque and La Landonne from the Cote Brune; La Mouline is co-fermented with 11% Viognier, La Turque with 5-6% Viognier and La Landonne is 100% Syrah. La Mouline, made from the oldest vines (over 60 years), is vinified by pump-overs; La Turque is vinified by punching down the cap; and La Landonne is vinified in a modern system of cap immersion. All of these techniques tend to produce different tannin levels as well as types of tannin. Despite the fact that these wines spend 42 months in 100% new French oak, the wood component disappears in the character of the wines at about age 6-10. Moreover, these cuvees are rarely racked and are not sulphured until prior to bottling. The total parts per million of SO2 in the three cuvees runs between 8 and 15 parts per million, which is essentially nothing. In even the worst Northern Rhone vintages, Guigal somehow manages to produce amazing wines from these vineyards. The first vintage for La Mouline was 1966, La Landonne 1978, and La Turque 1985. Of course, these wines are bottled with neither fining nor filtration. 1991 was a great year for Guigal’s single vineyard Cote Roties, and 2007 is the first vintage since that reminds me so much of that vintage. 2008 was a challenging vintage for the single vineyard Cote Roties. Yet fine wines have been produced in this difficult year – a testament to the skills of Marcel Guigal and his son, Philippe. Importer: Vintus Wines, Pleasantville, NY; tel. (914) 769-3000
Rating: 89 –89
Guigal is the undisputed king of Condrieu (as well as Cote Rotie), and his 2007 Condrieu exhibits crisp, tart acids in addition to fresh, lively notes of honeyed apricots, peaches, and lychee nuts. While the entire world of wine knows how profound Guigal’s red wines are, they may not know that he continues to demonstrate a complete mastery of white wine varietals, from his lowly Cotes du Rhone blend of Roussanne, Marsanne, Viognier, Clairette, and Bourboulenc, to his seriously-endowed dry whites from the northern Rhone. There are two cuvees of white Hermitage. The luxury offering, Ex-Voto, comes from five acres of 90-year old Marsanne vines planted in two separate vineyards on Hermitage Hill - l’Ermite and Les Murets. As the following notes indicate, Guigal has set aside a number of barrels that could make up the 2007 Ex-Voto, but he is not yet sure the quality will be high enough as this must be a wine of great richness and complexity. Importer: Fred Ek and Patrick Will, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 92 –92
Perhaps the finest basic cuvee Guigal has yet made, the 2006 Condrieu exhibits superb acacia flower, white peach, honeysuckle, and mineral characteristics in a medium to full-bodied, gorgeous style with zesty acidity in the background. As always, a tasting at Guigal is an opportunity to receive several years’ worth of wine education in one day (that’s how long it takes to go through all the bottles and barrels). Marcel Guigal is obviously a brilliant businessman, but most importantly, he understands vineyards, how to get maximum quality from them, and how to make wines, at all different price levels. From his Cotes du Rhones to Cote Roties, these wines are as good as one is likely to find. When I first visited Guigal nearly thirty years ago, this was a relatively small firm. Today, his may be the most successful wine operation in France. Guigal attributes his success to hard work and never being satisfied with the status quo. He pays the highest prices of any negociant for the fruit used to fashion his Cotes du Rhone as well as other negociant wines. He has also been extraordinarily adept at buying fabulous terroirs, as evidenced by his purchase of the De Vallouit properties in Crozes-Hermitage and Hermitage as well as Grippat’s top-notch vineyard holdings in St.-Joseph. Along with the late Thomas Jefferson, Guigal has always believed that white Hermitage is France’s greatest white wine. With his recent acquisitions of superb vineyard sites, he is hell-bent on proving to the world that Jefferson was correct – that white Hermitage is an amazing as well as long-lived wine. In top vintages, two cuvees are produced, the regular offering (usually a blend of primarily Marsanne with a touch of Roussanne) and the luxury cuvee called Ex-Voto, which is generally 95% Marsanne and 5% Roussanne from two stunning vineyards. Eighty percent comes from Les Murets (regarded as one of the appellation’s finest white wine vineyards) and 20% from l’Ermite.Tasting through Guigal’s new and up-coming releases confirms his legendary consistency. He is the quintessential multitasker, fashioning inexpensive fine wines as well as super-luxurious, utterly profound reds and whites. When Guigal purchased the Grippat holdings, he received six acres of the Vignes de l’Hospice, a stunningly steep, photogenic vineyard at the top of the northern sector of St.-Joseph, looking down on the town of Tournon. These are the same decomposed granitic soils found across the river in Hermitage’s Les Bessards vineyard. Everything Guigal has produced from this vineyard has been as profound as St.-Joseph can be. In fact, his only competitor is Michel Chapoutier’s 500 or so cases of St.-Joseph Les Granits.Marcel’s talented son, Philippe, is taking over more and more of the business, and appears more than capable of filling the extraordinary shoes of his father, who I doubt will ever retire. I reviewed Guigal’s Cotes du Rhones and Chateauneuf du Papes in issue #173 (October, 2007), but he also continues to be an active buyer of high quality juice from Gigondas. He accomplishes this by tasting hundreds of samples, visiting 50-60 caves, and paying the highest price for his purchases. Guigal is unquestionably the most important producer of Cote Rotie. He buys grapes from nearly four dozen small growers, and supplements that from his own holdings. The single vineyard cuvees are excluded from this blend, but all his Cote Roties are vinified in his cellars. Guigal produces around 2,000 cases of Cote Rotie Chateau d’Ampuis, a cuvee he first made in 1995. About 7% Viognier is included in the blend, and the sources for the fruit are all fabulous sites from both the Cote Blonde and Cote Brune. According to Guigal, research in France’s National Archives prove that in its past, Chateau d’Ampuis produced Cote Rotie from these same sites Importer: Fred Ek and Patrick Will, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 91 –91
Guigal is the largest producer of Condrieu, and he continues to augment his production from this tiny appellation. His 2005 Condrieu is a home run, largely thanks to flawless fruit that produced wines with unusually good acidity for this appellation, but fabulous ripeness and intensity. The wine displays exotic tropical fruits such as peach, apricot, pineapple, and litchi, but more minerality than usual because of the vintage characteristics. It is a full-bodied, powerful, dry wine to drink in its first several years. Importer: Fred Ek and Patrick Will, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 89 –89
The 2005 Condrieu (two-thirds aged in stainless steel and one-third in barrel) is holding up beautifully. It reveals aromas of flowers, white peaches, nectarines, and mineral as well as citrus oil in the background. As always, a tasting at Guigal is an opportunity to receive several years’ worth of wine education in one day (that’s how long it takes to go through all the bottles and barrels). Marcel Guigal is obviously a brilliant businessman, but most importantly, he understands vineyards, how to get maximum quality from them, and how to make wines, at all different price levels. From his Cotes du Rhones to Cote Roties, these wines are as good as one is likely to find. When I first visited Guigal nearly thirty years ago, this was a relatively small firm. Today, his may be the most successful wine operation in France. Guigal attributes his success to hard work and never being satisfied with the status quo. He pays the highest prices of any negociant for the fruit used to fashion his Cotes du Rhone as well as other negociant wines. He has also been extraordinarily adept at buying fabulous terroirs, as evidenced by his purchase of the De Vallouit properties in Crozes-Hermitage and Hermitage as well as Grippat’s top-notch vineyard holdings in St.-Joseph. Along with the late Thomas Jefferson, Guigal has always believed that white Hermitage is France’s greatest white wine. With his recent acquisitions of superb vineyard sites, he is hell-bent on proving to the world that Jefferson was correct – that white Hermitage is an amazing as well as long-lived wine. In top vintages, two cuvees are produced, the regular offering (usually a blend of primarily Marsanne with a touch of Roussanne) and the luxury cuvee called Ex-Voto, which is generally 95% Marsanne and 5% Roussanne from two stunning vineyards. Eighty percent comes from Les Murets (regarded as one of the appellation’s finest white wine vineyards) and 20% from l’Ermite.Tasting through Guigal’s new and up-coming releases confirms his legendary consistency. He is the quintessential multitasker, fashioning inexpensive fine wines as well as super-luxurious, utterly profound reds and whites. When Guigal purchased the Grippat holdings, he received six acres of the Vignes de l’Hospice, a stunningly steep, photogenic vineyard at the top of the northern sector of St.-Joseph, looking down on the town of Tournon. These are the same decomposed granitic soils found across the river in Hermitage’s Les Bessards vineyard. Everything Guigal has produced from this vineyard has been as profound as St.-Joseph can be. In fact, his only competitor is Michel Chapoutier’s 500 or so cases of St.-Joseph Les Granits.Marcel’s talented son, Philippe, is taking over more and more of the business, and appears more than capable of filling the extraordinary shoes of his father, who I doubt will ever retire. I reviewed Guigal’s Cotes du Rhones and Chateauneuf du Papes in issue #173 (October, 2007), but he also continues to be an active buyer of high quality juice from Gigondas. He accomplishes this by tasting hundreds of samples, visiting 50-60 caves, and paying the highest price for his purchases. Guigal is unquestionably the most important producer of Cote Rotie. He buys grapes from nearly four dozen small growers, and supplements that from his own holdings. The single vineyard cuvees are excluded from this blend, but all his Cote Roties are vinified in his cellars. Guigal produces around 2,000 cases of Cote Rotie Chateau d’Ampuis, a cuvee he first made in 1995. About 7% Viognier is included in the blend, and the sources for the fruit are all fabulous sites from both the Cote Blonde and Cote Brune. According to Guigal, research in France’s National Archives prove that in its past, Chateau d’Ampuis produced Cote Rotie from these same sites Importer: Fred Ek and Patrick Will, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 90 –90
Looking back at what was a truly profound vintage for Condrieu, both of Guigal’s cuvees of 2004 are still going strong, and still revealing wonderful aromatics and flavor intensity. No doubt this vintage, which also had high acidity, much like 2005, has added a dimension of limited longevity to Condrieu that it rarely possesses. The 2004 Condrieu (he now produces over 40% of the entire appellation’s output) is a wine that is aged two-thirds in stainless steel and one-third in barrel. This wine has floral white peach and honeysuckle notes, some hints of mineral, full-bodied, powerful flavors, but enticing dryness and impeccable balance and purity. This is a beauty to drink over the next 1-2 years. Importer: Fred Ek and Patrick Will, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 88 –90
The nose is rather muted at the moment, but the palate is quite impressive, with a waxy texture, notes of petrol, lime and white peach on the palate. Not great length, but decent enough. Tasted May 2006.
Rating: 91 –91
2004 Condrieu (aged two-thirds in stainless steel and one-third in barrel) reveals crisp, underlying acidity that provides uplift and drama to the exotic honeysuckle, litchi, peach, and apricot characteristics. This medium to full-bodied, floral, dramatic white should drink well for 3-4 years. There are many admirable things about Marcel Guigal, but most significant is that he has been a qualitative locomotive that has brought attention to the Rhone Valley, and has raised the quality bar for the entire region. More importantly, he realizes that most consumers will have access only to his least expensive wines from the Cotes du Rhone, so he has made every effort to continue to increase the quality of both his white and red Cotes du Rhones. His Cotes du Rhone whites have jumped in quality as he has settled on a general blend of approximately 50% Viognier and the rest Roussanne, Marsanne, Clairette, Bourboulenc, and Grenache Blanc. Importer: Fred Ek and Patrick Will, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 85 –87
A fine, quite "tame" Viognier nose with butterscotch, vanilla and creme fraiche. The palate is unctuous and rich with good weight and harmony, though the new oak is too pronounced at the moment. The finish is rather muffled, left me feeling a little "empty". Would have liked more acidity. Starts great but underwhelming on the finish. Tasted November 2005.
Rating: 91 –91
The powerful, fleshy 2003 Condrieu (two-thirds was aged in old oak and tank, and one-third in new oak) exhibits aromas of exotic fruits, peaches, lychee nuts, and apricots. Unctuously-textured with high alcohol (14.2%) and low acidity, it will provide plenty of pleasure over the next 1-2 years. Importer: Fred Ek and Patrick Will, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 90 –90
The exotic 2001 Condrieu reveals loads of peach and apricot characteristics in an intoxicating, flamboyant aromatic display. There are hints of lychee nuts and pears as well as good underlying acidity in this medium-bodied, fruit-filled white. Drink it over the next 8-12 months. Importer: Fred Ek, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 88 –90
Strong Muscat-scented nose with good definition is followed by an exotic, spicy palate with moderate acidity and an unctuous texture. Good depth and lovely balance, spoilt by a finish that does not really go anywhere. Tasted May 2001.
Rating: 91 –91
The 2000 Condrieu offers up an excellent perfume of peach and apricot jam, a fat personality, low acidity, superb ripeness, and an unctuous texture. Enjoy it during its first several years of life. Guigal produces approximately one-third of Condrieu's total production, and, not surprisingly, his offerings are generally among the top three or four of the vintage. Two-thousand was a better year for whites than reds in the northern Rhone, and that is evidenced by his two cuvees of Condrieu. Importer: Fred Ek, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 90 –90
The classic 1999 Condrieu reveals high acidity and not much fat, but it is an elegant, perfumed, medium-bodied effort with aromas and flavors of bananas, peaches, and apricots. It will be flexible with food. Look for it to drink well for 1-3 years. Two-thirds of this wine is tank-fermented and aged, and the rest is barrel-fermented. Importer: Fred Ek, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 91 –91
To ensure consistency, there is only one bottling of the 1998 Condrieu. It offers an intense nose of honeysuckle, orange peel, peaches, and floral scents. Powerful, with excellent ripeness, density, freshness, and balance, it should be drunk over the next 12-18 months. Importer: Fred Ek, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 90 –90
The 1998 Condrieu exhibits an excellent honeyed peach/apricot-scented nose with plenty of body, fat, and length. Importer: Fred Ek, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 90 –90
The 1997 Condrieu, which is a fat, fleshy wine, is redolent with floral aromas intermixed with apricot, grapefruit, peach, and honey scents. It is a powerfully-styled Condrieu with low acidity and undeniable charm and seductiveness. However, I would not recommend aging of more than two years. Importer: Fred Ek, Ex Cellars Wine Agencies, Solvang, CA; tel. (805) 686-9153
Rating: 88 –90
Guigal, who has replaced Georges Vernay as Mr. Condrieu (he now produces 40% of the appellation's production), has turned out two of the finest 1996 Condrieus. I do not particularly care for the 1996 vintage in Condrieu based on the number of mediocre and disappointing wines I tasted, but Guigal picked much later than most others, did a full malolactic fermentation to reduce the wines' high acidity, and his cold maceration peliculaire fermentation seems to have extracted more fruit than his peers. I tasted through the half dozen or more component parts of the 1996 Condrieu, which was scheduled to be bottled shortly after my visit. It will be an excellent rather than outstanding Condrieu. It possesses some of the vintage's tart acidity, but a fatter, creamier, fleshier richness than other wines of the appellation. The fragrant apricot and honeysuckle-like aromas are present in this dry, multi-layered wine with a clean, fresh finish. It should be as good as the 1995, but slightly inferior to the luscious 1994 (which is just beginning to tire). Guigal is one of the cellars where the wines always taste better after they are bottled than they do from cask, although as the scores in this segment indicate, some profound wines can be found in the 1994, 1995, and 1996 vintages Chez Guigal. Guigal's impression of the 1996 vintage is that it was significantly more successful in the north than the south, but one of the characteristics in both northern and southern Rhone wines is high acidity - in both white and red wine cuvees. Importer: Classic Wines, Boston, MA; tel. (617) 731-6644
Rating: 88 –88
Guigal's 1995 Condrieu looks to be excellent. The wine possesses a penetrating fragrance of flowers, peaches, and honey. Medium-bodied, with decent acidity, and copious quantities of fresh, lively fruit (some cuvees even had an element of grapefruit), this appears to be a lighter, more restrained, delicious Condrieu for drinking over the next 3-4 years. Last tasted 6/96.
Rating: 87 –90
Guigal's 1995 Condrieu (which had not yet been assembled) looks to be excellent. The wine possesses a penetrating fragrance of flowers, peaches, and honey. Medium-bodied, with decent acidity, and copious quantities of fresh, lively fruit (some cuvees even had an element of grapefruit), this appears to be a more restrained, lighter, delicious Condrieu for drinking over the next 3-4 years. As readers will discern from a thorough reading of this report, 1995 was an irregular vintage in Condrieu. Producers either hit the bull's eye or missed it completely. Guigal believes that too many growers panicked, thinking they had to harvest very early (as in 1994), when in fact the weather turned out to favor those who had patience and the guts to wait. He also believes many growers made a critical error by not destemming in 1995, since the stems were very vegetal and added too much acidity to the wine (an established fact born out in my tastings). Guigal is now the single largest producer of Condrieu. Guigal still has a couple of difficult vintages to bottle, but his 1992s have turned out surprisingly strong. In addition, the 1993s are satisfying for the vintage. Following 1993 are two great vintages for Guigal - 1994 and 1995. Importer: Classic Wines, Boston, MA; tel. (818) 548-1200
Rating: 88 –88
The 1994 (made from purchased grapes) is an elegant, fat, rich, honeyed wine with plenty of glycerin, medium to full body, and loads of fresh, lively peach and apricot fruit. Although it does not possess the intensity and length of La Doriane, it is a very fine Condrieu. Anticipated maturity: now-1999. Last tasted 6/96.
Rating: 88 –88
The 1994 Condrieu (made from purchased grapes) is an elegant, fat, rich, honeyed wine with plenty of glycerin, medium to full body, and loads of fresh, lively, peach and apricot fruit. Although it does not possess the intensity and length of La Doriane, it is a very fine Condrieu. When I saw Marcel Guigal last month, he claimed Condrieu is at its best with asparagus, a food that is often difficult to pair with wine. This wine was tasted in September, 1995, from bottle, unless otherwise noted. Prices quoted are based on the current exchange rate of five francs per dollar. Guigal, along with Georges Vernay, is one of the two most important Condrieu producers. This estate has steadily increased their production of Condrieu, and several years ago purchased the 5-acre La Doriane vineyard, adjacent to Chateau Grillet. Guigal did not feel the quality of the 1993 was high enough to merit a vineyard-designated cuvee, so it was blended with his regular Condrieu. Importer: Classic Wines, Boston, MA; tel. (617) 731-6644
Rating: 89 –89
Guigal's standard white wine cuvees, especially his Cotes du Rhone, have shown continued improvement, although it was more difficult to turn out a concentrated, ripe wine in 1992 and 1993 than in 1990. The 1993 Condrieu should turn out to be as good as the 1992, but not up to the level of the 1991. It exhibits an attractive honeyed fatness, medium to full body, good rather than great depth and length, and wonderful freshness and elegance. Drink it over the next 1-2 years. The best recent vintage of Condrieu is the 1991, which is holding beautifully. It gets my highest marks despite the fact that I believe in drinking Condrieus within their first 2-3 years of life. When I last tasted the 1991 in March, 1994, it was even better than previously, with a delicate yet forceful bouquet of apricots and honeysuckle, and rich, full-bodied, unctuously-textured flavors. Guigal's Condrieus are fermented in one-third new oak casks and two-thirds tank and then blended. Importer: Classic Wines, Boston, MA; Tel. (617) 731-6644
Rating: 88 –88
Guigal's standard white wine cuvees, especially his Cotes du Rhone, have shown continued improvement, although it was more difficult to turn out a concentrated, ripe wine in 1992 and 1993 than in 1990. The 1992 Condrieu is a lovely, medium-bodied wine with a honeyed, flowery-scented perfume. The wine reveals excellent ripeness, adequate acidity, and admirable depth and richness. It should be drunk over the next 2 years. The best recent vintage of Condrieu is the 1991, which is holding beautifully. It gets my highest marks despite the fact that I believe in drinking Condrieus within their first 2-3 years of life. When I last tasted the 1991 in March, 1994, it was even better than previously, with a delicate yet forceful bouquet of apricots and honeysuckle, and rich, full-bodied, unctuously-textured flavors. Guigal's Condrieus are fermented in one-third new oak casks and two-thirds tank and then blended. Importer: Classic Wines, Boston, MA; Tel. (617) 731-6644
Rating: 92 –92
Guigal, who makes approximately 5,000 cases of Condrieu, may now be that appellation's biggest producer. His Condrieu is consistently one of the two or three best. He puts the wine through malolactic and gives a percentage of the crop some barrel fermentation and several months of cask aging. This gives the wine more dimension, as well as structure and grip. The 1991 Condrieu is an immensely seductive, fragrant wine, with aromas of apricots, peaches, and flowers leaping from the glass. It is medium to full-bodied, with good acidity, wonderful freshness and liveliness, and a long, luscious finish. These wines do not last long, so drink it over the next year while awaiting the 1992. Importer: Classic Wines, Boston, MA.
Rating: 93 –93
(one-third new oak) Pale green-hued gold. Powerful, mineral-tinged orchard fruit, melon and floral aromas are sharpened by notes of ginger and lemon zest. Concentrated pear, Meyer lemon and violet pastille flavors show a suave blend of richness and delicacy thanks to a spine of juicy acidity and a chalky mineral nuance. Closes minerally, taut and quite long, leaving a sexy floral note behind.
E. Guigal Condrieu wines are highly regarded for their exceptional quality and craftsmanship. These wines are produced in the Condrieu appellation, located in the northern Rhône Valley of France. The primary grape variety used is Viognier, which thrives in this region's unique terroir.