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E. Guigal - St. Joseph - Red label
E. Guigal - St. Joseph - Red bottle

E. Guigal - St. Joseph - Red 2013

Red Wine

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Item# 1402-13

Wine

Stylistically, Saint-Joseph Rouge is more supple and gentler than Côte Rôtie and Hermitage. This regional Saint-Joseph Rouge is comprised of fruit grown in Guigal's vineyards of Domaine J. L. Grippat (purchased in 2000) and de Vallouit (purchased in 2001), and the Guigals will also work with fruit grown on serious sites that share the same profile of hillside plantings and complex soils. The wines are vinified and aged in Guigal's cellar at Ampuis.

Estate

The firm of E. Guigal, located in Ampuis, was founded in 1946 by Etienne Guigal. Since 1961 his son Marcel has led the estate, and his unparalleled work ethic and dedication to quality have brought attention to Cote-Rotie and other appellations throughout the Rhone that were in danger of being lost, and lifted the Guigal wines to the pinnacle of the wine world. Today, Marcel’s son Philippe serves as Director and Oenologist, continuing the tradition of leadership in the Rhone Valley and uncompromising excellence.

Tasting notes

Dark red with violet tints, the nose combines red berry fruit and subtle spice. A powerful attack leads to round and supple tannins.

Vineyard

The 30 mile long district of Saint Joseph, along the Western bank of the Rhone, extends from the southern part of Condrieu, through and around the town of Tournon (across the Rhone from Hermitage), to the northern boundary of Cornas. It comprises nearly 2,500 acres, planted about 90% to Syrah and 10% to Marsanne and Roussanne. The area around Tournon and south to Mauves is the true heart and origin of the appellation. Guigal’s vineyards are among the best in the appellation, located in this area, and situated on hillsides with complex soils of decomposed granite that produce spicy and structured wines of 100% Syrah.

Vinification

Alcoholic fermentation is carried out in stainless steel at a fairly high temperature. The wine is in vats for 3 weeks for maceration, and is then aged for around 24 months in second use oak barrels.