Wines Côte-Rôtie E. Guigal - La Turque - 2009

Viniou Reviews

E. Guigal’s 2009 Côte-Rôtie “La Turque” is a prestigious and complex red wine that exemplifies the finest expression of the Northern Rhône. Crafted predominantly from Syrah, with a small proportion of Viognier co-fermented (as is tradition in Côte-Rôtie), it comes from the renowned La Turque vineyard—one of the “La La” trilogy of single-vineyard bottlings that Guigal is celebrated for. The 2009 vintage benefited from an exceptionally warm and sunny growing season, resulting in wines of both ample concentration and expressive aromatics. La Turque’s terroir is marked by steep, schistous slopes with mixed clay and iron oxide soils, lending structure and mineral drive. The wine is aged for an extended period in new oak barrels, contributing to its remarkable depth, seamless texture, and potential for graceful ageing.

Côte-Rôtie is the northernmost appellation of the Rhône Valley, a region famed for its dramatic hillside vineyards that capture maximum sunlight. The continental climate here, with warm summers and cooler nights, fosters wines of great aromatic complexity and freshness. The soils’ mosaic of mica-schist, granite, and clay imparts both power and finesse, while the long Rhône viticultural tradition—dating back to Roman times—infuses each bottle with history and savoir-faire.

La Turque’s 2009 vintage unfurls dense aromas of black cherry, blackberry, violet, smoked meat, espresso, exotic spices, and a subtle floral hint from Viognier. Its palate is rich and full-bodied, with finely grained tannins and a persistent, spicy finish. It pairs superbly with robust dishes such as slow-cooked lamb shoulder, duck breast with blackcurrant sauce, or wild mushroom risotto. For a regional touch, try it alongside daube provençale or a classic terrine de gibier.

For optimal enjoyment, decant the wine at least two hours before serving to allow its bouquet to fully develop. Serve at a temperature of 16-18°C. This iconic Côte-Rôtie promises an unforgettable tasting experience and further potential for cellaring if desired.