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Côte-Rôtie "Brune & Blonde de Guigal" 2010
Soil type
Plots on steep slopes Côte Blonde : Silicone limestone soil Côte Brune : soil
rich in iron oxyde
Grape variety
Syrah 96%, Viognier 4%.
Average age of vines
35 years
Winemaking
Closed stainless steel tanks. Automatic punching down and temperature
controlled fermentaion. Average 3 weeks in tanks.
Ageing
36 months in oak barrels - 50% new oak
Average yield
37 Hl/Hectare.
Average annual production
About 220.000 bottles.
Tasting
Eye
Dark ruby red
Nose
Spices, red berries and delicate oak aromas
Palate
Round soft tannins. Aromas of rasberry, blackberry and vanilla
Overall
Balance between scarcely perceptible acidity and tannins which add
ageing potential and softened by long ageing in oak
Vintages 2010
The Wine Advocate #214 - Aug 2014
Score : 93
The 2010 Cote Rotie Brune et Blonde is a beauty that possesses a floral, fresh and perfumed
personality. Giving up plenty of raspberry-styled fruit, toast, licorice and loads of rose petal
and floral-like qualities, this medium-bodied, juicy, elegant and seamless Cote Rotie can be
consumed anytime over the coming decade. Jeb Dunnuck
Wine Advocate #204 - Dec 2012
Score : (90-93)
Last year the 2010 Cote Rotie Brune et Blonde was revealing some green pepper notes, but
that problematic issue has been completely resolved. The wine now offers up lots of
Christmas fruitcake, tapenade, black currant, forest floor, incense and camphor
characteristics. Although not as luxurious, extravagantly thick and viscous as the 2009, the
2010 will be drinkable early in life and should evolve for 10-15 years. Robert M. Parker, Jr.
Bettane+Desseauve
Score : 17/20
On retrouve le grand niveau des années 1978 et 1985 malgré lénormité de la cuvée (plus de
350 000 bouteilles !) et surtout une typicité qui semble échapper à beaucoup, avec des notes
de violette que seul un élevage non réducteur peut mettre en valeur. Du charme à revendre
et surtout une finesse liée au cur de terroir des 40 hectares de vignes de la propriété.
Gault & Millau : 15/20
Consumption
A garder
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Serving temperature
16°C to 18°C
Ageing potential
20 years
Food and wine matching
Small game, red meat and cheese.
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