Guigal La Mouline 1998

Guigal La Mouline 1998 is one of the great benchmark wines of Côte-Rôtie, marrying seductively perfumed fruit with impressive structure and longevity. Sourced from the famed Côte Blonde slopes, this is a single-vineyard ‘cru’ that shows why La Mouline is often described as the most sensual of Guigal’s legendary “La La” trio. The 1998 vintage has been praised for its depth and classical profile, echoing the style of the revered 1988 and built to age gracefully for decades.

Tasting Notes
In the glass, the 1998 La Mouline is deeply garnet with a luminous, slightly brick-tinged rim that hints at its evolution while remaining remarkably youthful in core color. The nose is intensely aromatic and layered: violets, wild roses and dried lavender lift from the glass, followed by black cherry, raspberry coulis and blackberry preserve, all interwoven with smoked bacon, black olive tapenade, cracked pepper, espresso, and sweet exotic spices from its luxurious oak élevage. On the palate, this is full-bodied yet satin-textured, a classic La Mouline contrast of power and finesse. Ripe black and red fruits are wrapped in notes of smoked meat, game, licorice, and warm spice, supported by polished but still present tannins and a vibrant Rhône acidity. The finish is very long, with lingering floral, mineral and savory nuances that unfurl over time. While already beautifully complex, the 1998 still has the structure to continue evolving; well-stored bottles can easily hold and improve over a 20+ year window from vintage, revealing ever more tertiary notes of truffle, leather and forest floor.

Production
La Mouline comes from a steep, terraced amphitheater of vines in the Côte Blonde sector of Côte-Rôtie, where pale, decomposed schist and granite soils, rich in mica, give both aromatic lift and silky texture to Syrah. Many of the vines are extremely old—some over 75 years—which naturally limits yields and concentrates flavor. Harvest is done entirely by hand on these precipitous slopes, with meticulous selection of bunches in the vineyard and again at the winery. The blend is predominantly Syrah with a small proportion of Viognier co-fermented, a traditional Côte-Rôtie practice that enhances perfume and finesse. Fermentation is followed by an extended maturation, typically around 42 months, in 100% new French oak barrels, where frequent rackings clarify the wine naturally and integrate oak, fruit and tannin into La Mouline’s signature, sumptuous style.

Food & Serving
This vintage of La Mouline is at its best alongside refined, flavorful dishes: think roast lamb with rosemary and garlic, duck breast with a red-wine reduction, slow-braised beef cheeks, or game birds with wild mushrooms and truffle jus. It also pairs beautifully with aged hard cheeses like Comté or older Gruyère, and with dishes featuring smoked or cured meats and black olives. Serve at around 16–18°C (60–64°F) to showcase its aromatics without emphasizing alcohol. For mature bottles, decant gently for 1–2 hours to remove sediment and allow the bouquet to fully open, but avoid overly long decanting which can tire older wines.

Producer
Founded in 1946 by Etienne Guigal in Ampuis, Maison Guigal has become the defining name in Côte-Rôtie and one of the most respected estates in the Rhône Valley. Under the stewardship of Marcel and now Philippe Guigal, the domaine elevated Côte-Rôtie to international fame, particularly through its trio of single-vineyard icons: La Mouline, La Landonne and La Turque. La Mouline, from the Côte Blonde, is often regarded as the most seductive and floral of the three and has garnered consistently high critical acclaim, including top scores from leading critics such as Robert Parker. Today, Guigal is a cornerstone of the region’s reputation, known for meticulous vineyard work, long aging regimes and a house style that combines intensity, polish and remarkable aging potential.

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