Hiking and Wine between Côte-Rôtie and Condrieu
This guided hike plunges you into the heart of the prestigious vineyards of Côte-Rôtie and Condrieu, on trails rarely used by visitors. It is distinguished by the perf...
Profile
Structure
Drinking window
Best 10 to 30 years from vintage.
vintage10 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: violet, fresh raspberry, white pepper, apricot blossom, cassis
Palate: silky red fruit, rose petal, fine tannins, hint of toasted oak, lingering floral lift
The most feminine of Guigal's La La La trilogy. Cote Blonde Syrah co-fermented with 11% Viognier gives a heady floral and red-fruit profile with silky tannins.
What it pairs with
- Roast duck with cherry sauce The violet and red-fruit profile mirrors the sauce; fine tannins integrate with duck fat.More wines for duck and goose →
- Lamb rack with herbs de Provence Classic Rhone pairing; the wine's pepper note echoes the herbs.More wines for lamb →
- Truffle risotto The floral perfume and earthiness complement truffle aromas.More wines for risotto →
With cheese
How to serve Cote-Rotie La Mouline
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast duck with cherry sauce, Lamb rack with herbs de Provence, Truffle risotto. Match the wine's structure to the dish's fat and salt.
History
Marcel Guigal first vinified La Mouline separately from the Cote Blonde in 1966. The practice of extended 42-month aging in new oak barrique began in the early 1980s.
- 1966First separate vinification of La Mouline by Marcel Guigal
- 198542-month new-oak aging regime introduced across all three La La La cuvees
Facts
- Producer
- E. Guigal · visiting guide
- Grapes
- Syrah (89%), Viognier (11%)
- Classification
- Cote-Rotie AOC
- Oak
- 42 months in new French oak barriques
- ABV
- 13.5%
- Price
- EUR 400-600 at retail
- Drinking window
- 10-30 from vintage
- First vintage
- 1966
Frequently asked about Cote-Rotie La Mouline
What does Cote-Rotie La Mouline taste like?
On the nose, violet, fresh raspberry, white pepper, apricot blossom, cassis. On the palate, silky red fruit, rose petal, fine tannins, hint of toasted oak, lingering floral lift. Structurally full-bodied, firm tannins, high acidity with a very long, perfumed finish. The most feminine of Guigal's La La La trilogy. Cote Blonde Syrah co-fermented with 11% Viognier gives a heady floral and red-fruit profile with silky tannins.
When should I drink Cote-Rotie La Mouline?
Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Cote-Rotie La Mouline?
Roast duck with cherry sauce is the canonical pairing. Other strong matches include Lamb rack with herbs de Provence and Truffle risotto. The violet and red-fruit profile mirrors the sauce; fine tannins integrate with duck fat.
What grapes are in Cote-Rotie La Mouline?
The blend is Syrah (89%), Viognier (11%). The wine is classified as Cote-Rotie AOC.
Tags
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