2017 Côte-Rôtie La Mouline Côte-Blonde Guigal

Bottled in February of 2021, the 2017 Côte Rôtie La Mouline is a seamless, exotic, perfumed, full-bodied effort that offers a classic floral character in its ripe black raspberry and blackberry fruit as well as notes of spice box, espresso, and chocolate. Co-fermented with roughly 10% Viognier, it’s all about gorgeous fruit and texture, and this cuvée has that rare ability to bring incredible richness and depth with no sensation of weight or heaviness. It needs 4-5 years of bottle age and will keep for 20-25 years. This reminds me slightly of the 2011 as well as the 2007.

The 2017 Cote Rotie La Mouline delivers waves of joyous blueberry fruit, accented by complex notions of violets and dried spices. It's full-bodied yet supple and plush, showing incredible balance, complexity and texture at this early stage of its development.

Highly perfumed, expansive aromas of cherry and blueberry liqueur, incense, exotic spices and vanilla, plus a bright mineral overtone that builds in the glass. Youthful, palate-staining red and blue fruit flavors show superb depth as well as energy, and a core of juicy acidity adds support and back-end cut. Finishes with building floral and spice nuances, gentle tannic grip and a resonating mineral note.

Beautifully Blonde in style, with macadamia nut and tobacco notes to the raspberry fruit. Very fine tannins on the palate, good acidity, and there's some density and body from the vintage and the Viognier. Good length, that's elongated by a subtle mineral note and resinous aspect from the fruit and oak. Just a little drying note on the tip of the tongue. You can enjoy this now, but this will age well too. The oak regime is robust - 40 months in new barriques. It's applied with skill and care, and is a strongly noticeable part of the wine. Lieu-dit Côte Blonde, from the Blonde side (gneiss bedrock).

Racy-edged and still a bit coiled up, this has a core of dark cherry and currant fruit that has melded nicely with singed alder, tobacco and sanguine notes. Flashes of chocolate and espresso crema add a more taciturn edge to the finish, but time should bring that into the fold, as this has superior length and drive for cellaring. Best from 2024 through 2038.