Wines Côte-Rôtie E. Guigal - La Landonne - 2010

The 2010 E. Guigal Côte-Rôtie “La Landonne” is a wine of remarkable pedigree, showcasing the finesse and power that defines the northern Rhône. Made exclusively from Syrah, this cuvée derives from the steep, terraced vineyards of La Landonne, a site revered for its dark soils rich in schist and iron oxide. The 2010 vintage benefited from a cool, balanced growing season, yielding grapes of exceptional concentration and aromatic purity. After meticulous hand-harvesting, the wine underwent long maceration and extended ageing in new oak barrels, a hallmark of Guigal’s approach, resulting in a deeply structured and age-worthy bottle. In the glass, expect intense aromas of blackberries, smoked meats, black olive and violet, supported by subtle spice notes from the oak. Its palate is full-bodied, with robust yet integrated tannins, wonderful length, and a core of black fruit and mineral complexity.

Côte-Rôtie as an appellation sits at the northernmost tip of the Rhône Valley, carved into precipitous, sun-drenched slopes overlooking the river. The continental climate brings warm, dry summers and chilly, mistral-wind-swept winters, ideal for promoting slow ripening and preserving acidity in Syrah. The mosaic of vineyards features soils of mica-schist, granite, and clay, providing both power and elegance in the wines. The area’s name meaning “roasted slope” refers to the generous sun exposure that aids grape maturity. Historically, Côte-Rôtie has been cultivated since Roman times, and today stands among the most cherished Syrah-producing terroirs in the world.

To complement the wine’s depth and structure, consider hearty dishes such as slow-braised beef cheeks, leg of lamb with Provençal herbs, or a traditional duck confit. The synergy is remarkable with dishes incorporating wild mushrooms or black truffle, as well as aged hard cheeses like Comté or Salers. For a regional pairing, daube Provençale or venison stew with root vegetables would also be excellent.

Decant the 2010 La Landonne at least two hours before serving to allow its bouquet to fully reveal itself. The ideal serving temperature is 16-18°C, which will highlight both its aromatic finesse and its powerful structure. This wine will continue to evolve beautifully over the next decade or more, rewarding patience with ever greater complexity.