Wines Côte-Rôtie E. Guigal - La Landonne - 1991

Viniou Reviews

E. Guigal’s Côte-Rôtie "La Landonne" 1991 is a remarkable red wine and a superb example from the Northern Rhône’s prestigious Côte-Rôtie appellation. This wine is crafted predominantly from Syrah, sourced from the famed La Landonne lieu-dit, and is known for its concentration, structure and exceptional ageworthiness. The 1991 vintage was marked by a challenging growing season, but careful selection and rigorous vineyard management have resulted in a wine of complexity and depth. After traditional fermentation, the wine was matured in new oak barrels, contributing layers of spice and texture to the dense, dark fruit core.

The Côte-Rôtie AOC occupies steep, terraced slopes above the River Rhône, predominantly in the communes of Ampuis, Saint-Cyr-sur-le-Rhône and Tupin-et-Semons. The local climate is semi-continental, with occasional Mediterranean influences—cold winters and hot summers, moderated by the river and the Mistral wind. The soils here are a patchwork of schist and mica-schist mixed with clay and iron oxide, particularly in La Landonne, providing the structure and minerality that set these wines apart. Côte-Rôtie is one of the oldest wine-producing regions in France, with origins dating back to Roman times. Renowned houses like Guigal have elevated the region’s reputation, crafting sought-after cuvées for collectors and enthusiasts.

"La Landonne" is a powerful, layered Syrah, with black olive, smoked meat, leather and blackberry notes, framed by firm tannins and subtle oak. Food pairings should emphasise robust and complex dishes. The wine pairs particularly well with slow-braised beef, roast lamb with Provençal herbs or game like venison. For a traditional Rhône match, consider duck confit or daube provençale. Strong cheeses, especially matured goat or blue cheeses, also complement its savoury character and structure.

To appreciate the full spectrum of aromas and flavours, decant the wine for at least one to two hours before serving. The ideal serving temperature is 16-18°C, which will enhance its bouquet and allow its palate to unfurl gracefully.