เข้าสู่ระบบเพื่อดูภาพ฿฿฿฿
Rated 100/100 by Wine Advocate (top 1% of their reviews).
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A Northern Rhône Syrah-Viognier blend (roughly 93/7) from a steep Côte Brune parcel, prized for combining floral, stony aromatics with firm structure — positioned between La Mouline's elegance and La Landonne's power.
La Turque is one of Guigal's three single-vineyard 'La La' Côte-Rôties, a small parcel on the Côte Brune co-planted with a touch of Viognier (around 7%, co-fermented with the Syrah) for aromatic lift, following the traditional Côte-Rôtie practice of blending in the white grape.
Like its siblings, it's aged roughly 42 months in 100% new French oak. Across vintages it consistently shows a mix of dark fruit — cassis, blackberry — alongside white flowers, crushed stone, graphite, and black olive, with smoky, gamey nuances emerging with air.
Guigal's own positioning of the wine, echoed by critics, places it between the two other La Las: less purely perfumed than La Mouline, less monolithically tannic than La Landonne, but built on a long, structured finish that ties the aromatic top notes to serious backbone.
It is generally considered capable of long aging, with some assessments putting its maturation potential at two decades or more.
E. Guigal was founded in Ampuis in 1946 by Étienne Guigal, who had worked at the Vidal-Fleury house before establishing his own. His son Marcel took over winemaking in 1961 as a teenager and drove the estate's expansion, including the creation of the
single-vineyard La La wines; Marcel's son Philippe (born 1975) joined the winery in the early 1990s and became winemaker in 1997, representing the third generation now guiding viticulture and winemaking.
The company bought the Vidal-Fleury négociant house in the early 1980s and acquired Château d'Ampuis in 1995, which today anchors much of its Côte-Rôtie vineyard holdings. The firm is generally credited with helping restore Côte-Rôtie's global reputation from the late 20th century onward.
Duck breast with black olive and thyme jus
Duck's fat and gamey depth match the wine's smoky, olive-tinged fruit, while the Viognier-lifted aromatics complement the herb notes in the jus.
Herb-crusted rack of lamb
The wine's floral aromatics and structured tannin frame lamb's richness without one overpowering the other, and the herb crust echoes the wine's crushed-stone and herbal facets.
Grilled pork skewers (moo ping) (หมูปิ้ง)
Moo ping's char and mild sweet-savory marinade (coconut, garlic, coriander root) work with the wine's smoky fruit and moderate tannin, and the dish carries little chili heat, avoiding a capsaicin-tannin clash.
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ไวน์แดงจากฝรั่งเศส · บอดี้เต็ม · แห้ง · เข้ากับเนื้อแดงย่างและสเต๊ก
** ปีวินเทจอาจเปลี่ยนแปลง โปรดยืนยันกับทีมของเรา
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