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    E. Guigal Châteauneuf-du-Pape Rouge 2018

    750 ml / 14.5%

    $88

    E. Guigal’s Châteauneuf-du-Pape Rouge, a Grenache-led blend with Syrah and Mourvèdre from fifty-year-old vines on red clay and galets. The 2018 spent twenty-four months in oak and shows ripe plum, red berries and pepper with a warm, garrigue-edged finish.

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    SKU WN3612 Categories , , ,

    E. Guigal Châteauneuf-du-Pape Rouge is a southern Rhône red built on Grenache with Syrah, Mourvèdre and others, made by the Ampuis house founded in 1946 and now run by Philippe Guigal. The vines average around fifty years and grow in red clay scattered with galets roulés, the large rolled stones that store the day's heat and release it overnight, ripening Grenache fully and lending the wine its warmth and depth. The hot, dry Mediterranean climate and the wind-swept site concentrate the fruit, while the older vines give low yields and structure. The 2018 was a generous vintage. The wine ages twenty-four months in French oak, the long élevage and slow oxygen exchange resolving the tannins and folding the fruit into wood spice and savoury, leather-edged complexity. The colour is a deep red. The nose offers ripe plum, red berries, black pepper, liquorice and dried garrigue herbs, with leather emerging. The palate is full and warm, generous in fruit, the tannins ripe and the 14.5 percent alcohol carried by the structure into a long, spiced finish. Serve at 17 to 18 degrees and decant an hour ahead. Good with roast lamb, beef stew or game.

    Tasting Notes

    Plum
    Plum
    Red Berries
    Red Berries
    Black Pepper
    Black Pepper
    Liquorice
    Liquorice
    Dried Herbs
    Dried Herbs
    Leather
    Leather
    Oak
    Oak
    Wine Type
    Red
    Country
    France
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    Region
    Rhone
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    Appellation
    AOC Châteauneuf-du-pape
    Winery
    Domaine E. Guigal
    Grape
    Garnacha Tinta, Monastrell, Syrah
    Vintage
    2018
    ABV
    14.5%
    Bottle Size
    750 ml
    Ageing
    Barrel
    Wine Style
    Rich and intense
    Food Pairing
    Beef and Venison, Duck goose and game, Hard and nutty cheese, Lamb, Roots and squash

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