2024 E. Guigal Condrieu

Guigal is the pioneer of "single vineyards" in Côte Rôtie. The world's most sought-after and renowned wines come from his three most famous vineyards: "La Landonne," "La Mouline," and "La Turque." The Guigal story begins in 1924, when Etienne Guigal, at the age of 14, started working in the cellars of Vidal Fleury. By 1946, he had already been cellar master for some time and felt it was time to establish his own company. This took place in Ampuis, located in the heart of the Côte Rôtie appellation. In 1961, his son Marcel joined the company. He currently holds the leadership at Guigal, and his son Philippe, the third generation, is responsible for the wine production process. Guigal makes "simple" winemaking ingenious. They work entirely organically in the vineyards, maintain low yields, and there is no intervention in the cellars. In short, they work with respect for nature and passion for wine. In addition to the "La, La, La" wines, Côte Rôtie "Château d'Ampuis", Condrieu "La Doriane", and L'Ermitage "Ex Voto" are a few more crown jewels of the estate.

The soil on which the vines are planted is very varied and consists of sandstone and granite, among other things. The vines have an average age of 30 years, with an average yield of 42 hl/ha, and 110,000 bottles are produced annually. The harvest is carried out entirely by hand and is subject to very strict selection. Fermentation for the Guigal Condrieu takes place at low temperatures in stainless steel tanks and one-third new wooden barrels. After fermentation, the wine undergoes malolactic fermentation and aging in barriques made of 100% new oak.

The Guigal Condrieu is as a Condrieu should be: very floral and fresh, with apricot and melon aromas combined with hints of white pepper and celery seed. Full, plump, and juicy, it finishes with a slightly bitter note that gives focus and length to the aftertaste. Delicious as an aperitif, but also lovely with foie gras, scrambled eggs with truffle, shellfish, and delicate fish dishes.