E. Guigal Côtes Du Rhône Rouge 2021

Description

E. Guigal Côtes du Rhône Rouge — Premium Rhône Red Wine

E. Guigal Côtes du Rhône Rouge is a rich and expressive French red wine with deep ruby colour and aromas of ripe red and dark fruit, spice, and subtle earthy notes. Round tannins and balanced acidity make it a superb choice for grilled meats, stews, and Mediterranean fare.

E. Guigal Côtes du Rhône Rouge exemplifies the classic character and quality of Southern Rhône wines. From the historic Maison Guigal, based in Ampuis, this Côte-du-Rhône red offers a harmonious blend of fruit intensity, spice, and structure that stays true to the region’s heritage while remaining accessible and food-friendly.

In the glass, this wine shows a deep and dark ruby red hue with vibrant clarity. The nose is inviting and expressive, revealing aromas of fresh blackberries, ripe red cherries, warm spice, and garrigue, underscored by subtle herbal and peppery notes. The palate is full, round, and richly aromatic, with smooth, well-integrated tannins and a satisfying finish that balances fruit and savoury complexity.

Guigal’s Côtes du Rhône Rouge draws on the region’s varied soils and Mediterranean climate, using traditional winemaking methods including careful selection of Grenache, Syrah, and Mourvèdre grapes, temperature-controlled fermentation, and extended maceration to achieve both depth and finesse.

Tasting Profile

• Colour: Deep, dark ruby red
• Aroma: Ripe red and dark fruit, spice, garrigue, pepper
• Palate: Full-bodied, round, smooth tannins, balanced acidity
• Finish: Long, elegant with savoury and fruit-driven depth

Food Pairing & Serving

Serve this red at 16–18 °C to best showcase its character. It pairs beautifully with:

• Grilled and roasted red meats
• Lamb, beef, and game
• Hearty Mediterranean stews
• Charcuterie and hard cheeses
• Pepper-crusted or spice-rich dishes

Cellaring & Enjoyment

E. Guigal Côtes du Rhône Rouge is approachable upon release but will continue to gain complexity over a few years. Enjoy within 3–7 years for optimal expression, or cellar slightly longer for a more developed savoury profile.