Guigal La Turque 2013

Guigal La Turque 2013 is one of the Rhône Valley’s most coveted Côte-Rôtie wines, crafted from a steep, terraced single vineyard that consistently delivers power and precision. In this slightly cooler, more structured vintage, La Turque shows its serious, ageworthy side, combining intense fruit with firm tannins and a fresh, lifted profile. This cuvée is part of Guigal’s legendary “La La” trilogy—La Turque, La Mouline and La Landonne—which helped define the modern benchmark for Côte-Rôtie on the world stage.

Tasting Notes
In the glass, the 2013 La Turque is deep ruby to garnet with a dark, almost opaque core, hinting at its concentration and youthful vigor. The nose opens slowly but beautifully, layering black plum and ripe raspberry with notes of violet, smoked meat, cracked black pepper, graphite and subtle oak spice. A cool, mineral edge and hints of tapenade and dried herbs underscore the wine’s northern Rhône origins. On the palate, this is medium to full-bodied, taut and focused rather than opulent, with a firm backbone of tannin that feels slightly drying on the finish in its current youth—an indicator that further cellaring will be rewarded. Flavors of plum compote, macerated raspberry and black cherry are woven with savory notes of cured meat, licorice, espresso and dark cocoa. The acidity is fresh and linear, giving the wine a cool, almost chiselled character. While already complex, the 2013 still feels coiled and primary; it should develop additional harmony, texture and aromatic nuance over the next 5–10 years and has the structure to evolve gracefully for 15–20 years from vintage, depending on storage.

Production
La Turque is sourced from a tiny, south/south-east facing plot on the Côte Brune of Côte-Rôtie, where dark, iron-rich schist soils and extremely steep slopes yield naturally low yields and exceptional concentration. The vineyard is predominantly planted to Syrah with a small proportion of Viognier traditionally co-fermented, enhancing aromatic lift and texture. Harvesting is done by hand due to the challenging terrain, with strict bunch selection to ensure only perfectly ripe, healthy grapes make it to the winery. After a careful, temperature-controlled fermentation, the wine is aged for an extended period—typically around 40 months—in new French oak barrels, a hallmark of Guigal’s style, allowing the powerful fruit and structure to integrate with finely judged oak before bottling.

Food & Serving
The structure and savory depth of the 2013 La Turque make it an outstanding match for rich, flavorful dishes. Think slow-braised lamb shank, dry-aged ribeye, venison with a red wine reduction, roasted duck with black cherry, or game birds accompanied by wild mushrooms and truffle. It also pairs beautifully with hearty stews, charcuterie, and aged, firm cheeses such as Comté or mature cheddar. Serve at 16–18°C (60–64°F) in large-bowled glasses. Given its youth and firmness in this vintage, decanting for 2–3 hours is strongly recommended if drinking now; for bottles with additional age, a gentle 1–2 hour decant will help the aromatics unfold without tiring the wine.

Producer
Founded in 1946 by Etienne Guigal, the Guigal estate is based in Ampuis, at the heart of Côte-Rôtie, and is widely regarded as one of the Rhône Valley’s most influential and quality-driven producers. Under the stewardship of Marcel Guigal and now his son Philippe, the domaine has elevated Côte-Rôtie’s reputation worldwide, particularly through its trio of single-vineyard wines—La Mouline, La Turque and La Landonne—often referred to collectively as the “La Las.” These cuvées have earned countless high scores and critical acclaim, helping to define the modern image of top-tier northern Rhône Syrah. Guigal’s meticulous vineyard work, long aging in carefully managed oak, and unwavering focus on purity and intensity have made the estate a reference point not only in the Rhône, but in the world of fine wine more broadly.

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