2021 E Guigal Cote-Rotie Brune et Blonde de Guigal, Rhone Valley

This is refined, textural and chiseled. It has notes of sweet berries, charred bark, sandalwood and chocolate. It's medium- to full-bodied with finely grained tannins. Velvety texture, with a layered and bright core of red berries at the center. It's all in balance with a refined character. Controlled power and a precise finish. Drink or hold.

94 points James Suckling

High above the Rhône River, the steep terraces of Côte Rôtie have produced some of France's most captivating Syrah for centuries. No producer has done more to define the appellation than E. Guigal, whose unwavering commitment to quality has made the family one of the Rhône Valley's most influential names. Brune et Blonde de Guigal takes its name from the region's two famous hillside sectors, Côte Brune and Côte Blonde, combining fruit from both to create a wine that perfectly captures the appellation's power, perfume and finesse.

Founded in 1946 by Étienne Guigal and now led by the third generation of the family, the estate has become synonymous with exceptional Rhône wines. The outstanding 2021 vintage produced fruit of wonderful freshness and precision, allowing Syrah's savoury complexity to shine. A small proportion of Viognier is traditionally co fermented with the Syrah, enhancing the wine's aromatic lift and silky texture while remaining true to the classic Côte Rôtie style.

Deep ruby crimson in colour, the bouquet is intensely fragrant, revealing blackberry, dark cherry and black raspberry layered with violet, cracked pepper and smoked bacon. As the wine unfolds, notes of olive tapenade, cedar, liquorice and exotic spice emerge, adding remarkable depth and intrigue. The palate is beautifully poised, delivering concentrated dark fruits framed by fine grained tannins and vibrant acidity. There is impressive elegance beneath the wine's power, with a long, savoury finish carrying notes of spice, graphite and floral perfume.

A magnificent partner for herb crusted lamb, roast venison, slow braised beef cheeks, wild mushroom pithivier or aged Comté. Already superb with extended decanting, this classic Côte Rôtie will continue to evolve gracefully over the next two decades.