Wines Côte-Rôtie E. Guigal - La Landonne - 2015

E. Guigal’s Côte-Rôtie La Landonne 2015 is a superb example of northern Rhône elegance and power. Crafted predominantly from Syrah, this iconic cuvée is sourced from the single vineyard of La Landonne, a site renowned for its dark, mineral-rich schist soils and exceptional south-east exposure. The 2015 vintage was rated outstanding in the region, offering optimal ripeness balanced by freshness. Vinification involved long maceration, extended barrel ageing—often up to 40 months, primarily in new French oak—resulting in remarkable depth, structure, and longevity. In the glass, this wine presents a deep ruby colour, with a nose that intertwines black fruits (blackberry, cassis), cured meat, spices, violets, smoked bacon, and hints of tapenade. On the palate, it is full-bodied, with fine-grained tannins and a lengthy, complex finish expressing savoury earthiness and toasted notes from its élevage.

The Côte-Rôtie AOC is a jewel of the northern Rhône valley, an area prized for steep, sun-drenched slopes overlooking the river. This region's continental climate, with warm days and cool nights, preserves acidity while allowing Syrah to reach perfect maturity. Côtes Brune and Blonde are the two main sectors; La Landonne sits in the Côtes Brune, where heavier, iron-rich soils yield wines with power and structure. The history of winemaking here stretches back to Roman times, further elevated in the modern era by producers like Guigal, who have contributed to international acclaim for the appellation’s singular expressions of Syrah.

This is a wine built for gastronomy. Its intensity, spice, and savoury components make it an ideal partner for roasted or slow-braised red meats such as lamb shoulder, beef cheeks, or venison. Regional pairings with daube à la provençale or wild boar stew would beautifully echo its rustic elegance. Mature hard cheeses like aged Comté also complement its complexity.

For optimal enjoyment, decant this wine for two to three hours prior to serving. Serve at 16-18°C to allow its aromatic palette to unfold fully. Cellaring for up to two decades will reward those who appreciate the gradual evolution of tertiary notes, but the 2015 vintage already shows splendid harmony and generosity today.