Guigal La Turque 2000

Guigal La Turque 2000 is one of the legendary “La-La” wines of Côte-Rôtie, crafted from a single, steep vineyard on the famed Côte Brune slopes of the Northern Rhône. Blending powerful Syrah with a touch of aromatic Viognier, it captures both the depth and perfume that have made this cuvée a modern classic. From a challenging vintage, the 2000 La Turque stands out as a remarkable success, already drinking beautifully yet still capable of graceful further aging.

Tasting Notes
In the glass, the 2000 La Turque shows a deep garnet core with brick-tinged edges, reflecting over two decades of careful cellaring. The nose is complex and evocative, with layered aromas of espresso, Chinese black tea, dried plum, fig, blackcurrant, and subtle smoked meat, intertwined with hints of leather, cocoa, and sweet spice. The small addition of Viognier lends a lifted floral nuance and a touch of exoticism. On the palate, this is medium to full-bodied, concentrated yet wonderfully poised, with silky, resolved tannins and a long, savory finish. Flavors echo the bouquet: dark berries, dried fruits, coffee bean, black tea, and a gentle gamey note, all framed by well-integrated oak and refreshing acidity. While it is drinking very well now, mature and harmonious, well-stored bottles still have the structure to evolve for several more years, rewarding drinking through the next decade.

Production
La Turque comes from a tiny, terraced parcel on the Côte Brune in Côte-Rôtie, where dark, iron-rich schist soils and a steep, south/south-east exposure give intense, structured fruit. Vines are planted at high density and yields are kept extremely low, with harvesting done entirely by hand on the near-vertiginous slopes to ensure optimal ripeness and selection. The blend is predominantly Syrah with around 7% Viognier co-fermented, a traditional Côte-Rôtie practice that enhances aroma and texture. Fermentation takes place in temperature-controlled vats with extended maceration for depth and color, followed by a long élevage—typically around 40 months—in new French oak barrels, which contributes to the wine’s signature polish, spice, and ageworthiness.

Food & Serving
This mature Côte-Rôtie is superb alongside refined, savory dishes such as roasted lamb with herbs, slow-braised beef cheeks, duck breast with a dark fruit reduction, or game birds with mushrooms and truffle. It also works beautifully with aged hard cheeses like Comté or older Gouda. Serve at around 16–18°C (60–64°F) to best express its aromatics. Given its age, decant gently for 30–60 minutes to remove any sediment and allow the bouquet to open, taking care not to over-aerate very fragile bottles.

Producer
Founded in 1946 by Étienne Guigal and based in Ampuis, E. Guigal has become the reference point for Côte-Rôtie and one of the most influential producers in the Rhône Valley. Under Marcel and Philippe Guigal, the estate elevated the appellation’s reputation worldwide, largely thanks to its trio of single-vineyard wines—La Mouline, La Landonne, and La Turque—collectively known as the “La-La” wines. These bottlings regularly earn top critical acclaim and are considered benchmarks for Syrah-based wines, showcasing meticulous vineyard work, precise winemaking, and a consistent pursuit of excellence that has shaped the modern image of the Northern Rhône.

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