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Maison Guigal

Côte-Rôtie Brune et Blonde

Red
2000 years ago, the appellation was known as « Vitis Vienna ». Appreciated by the Romans, these wines were also among the preferred ones on Royal tables. In 1890, the vineyard reaches its peak, but successive crisis such as the phylloxera spread, WWI, the 30s crisis, deeply impacted the vineyard’s development. The 1980s mark the renewal of the vineyard. Côte-Rôtie is the northernmost appellation in the Rhône Valley. The slopes, which can reach up 60°, are located on the right bank of the river Rhône, between 180m and 325m of altitude. We can find up to 20% viognier blended with Syrah in a bottle of Côte-Rôtie.
Côte-Rôtie - Brune et Blonde - Guigal - Rouge

Appellation

  • Appellation created in 1940
  • 100 % red wines
  • 319 hectares of vineyard
  • 12700 hl/ year
  • 1,2 million bottles
  • Average yield about 36 hl/hectare
  • 21 % of production is exported
  • Dry wines
  • 73 classified parcels

Vineyard

Grape varietals

Syrah 96 %, Viognier 4 %.

Terroir

Vignes plantées en terrasses escarpées, issues de différentes parcelles des 2 côtes, permettant ainsi une belle représentativité des différents terroirs. Sol : sols schisteux et silico-calcaires en Côte-Blonde et riches en oxydes de fer en Côte-Brune.

Average age of vines

35 years.

Winemaking and ageing

Winemaking method

Manual harvest and grapes selection. Regular punching and control of the fermentation temperatures in closed stainless steel vats for nearly three months.

Ageing

36 months of oak ageing, including 50 % of new oak barrels.

Yearly production

280 000 bottles.

Tasting notes

Visual

Deep ruby-red.

Nose

Spices, red fruits and delicate aromas of wood.

Palate

Wine with round tannins. Aromas of raspberries, blackberries and vanilla. A long, fine wine.

Overall

Harmony between an imperceptible acidity, tannins giving its good ageing potential but softened by a prolonged oak aging.

Service

Drinking window

To keep

Ageing potential

Up to 10 years

Service temperature

16°C to 18°C

Food pairings

Any type of red meat, and for an elaborate dinner: a leg of roe deer, a duck breast or a roast pigeon.

Wines to discover at Le Caveau du Château