Guigal La Turque 2017

Guigal La Turque 2017 is one of the legendary “La-Las” of Côte-Rôtie, a wine that has helped define what Syrah can be at its most profound and complex. Sourced from a single, steeply terraced vineyard in the Côte Brune, this cuvée is renowned for its marriage of power, precision and exotic aromatics. The 2017 vintage is already remarkably expressive, yet built with the depth and structure to reward decades of careful cellaring.

Tasting Notes
In the glass, La Turque 2017 is intensely deep and opaque, with a dark ruby to almost black core and a vibrant, youthful rim. The nose is immediately captivating: layers of crushed stone and flint are wrapped around smoky notes of bacon fat, grilled meat and a lavish core of ripe, glossy blackberries and blackcurrants. Hints of violet, cracked pepper, graphite, and a touch of spice add further dimension as the wine opens in the glass. On the palate, this is full-bodied, creamy and richly textured, yet impeccably balanced. The dense black fruit is compact and concentrated, framed by fine but assertive tannins and lively acidity that carry the wine through a long, savoury, mineral-driven finish. The smoky, meaty and flinty nuances reappear with each sip, lending both complexity and an unmistakable Côte-Rôtie character. While already alluring in its youth, the structure and intensity here suggest an aging potential of 15–25 years or more in a good cellar, during which it will gain even greater nuance, silkiness and aromatic complexity.

Production
La Turque comes from a tiny, impeccably situated parcel on the Côte Brune in Côte-Rôtie, a steep hillside of dark schist and iron-rich mica that yields Syrah of remarkable depth and minerality. The vines are predominantly old-vine Syrah with a small percentage of Viognier co-planted and co-fermented, harvested by hand on the precipitous terraces where mechanization is impossible. After rigorous sorting, the grapes undergo a long, temperature-controlled fermentation with extended maceration to extract color, structure and aromatics. The wine is then aged for an extended period—typically around 40 months—in 100% new French oak barrels, a hallmark of Guigal’s top cuvées, which polishes the tannins and adds subtle layers of spice and toast without obscuring the underlying terroir.

Food & Serving
La Turque 2017 calls for richly flavored dishes that can match its intensity and complexity: think roast or braised lamb, dry-aged ribeye or côte de boeuf, venison or other game birds, and slow-cooked dishes with mushrooms, pancetta or truffle. It also pairs beautifully with charred vegetables, lentil stews, and aged hard cheeses such as Comté or mature Manchego. Serve at 16–18°C (60–64°F) for optimal expression. Decanting is strongly recommended—at least 1–2 hours for a young bottle—to allow the smoky, meaty and mineral notes to fully unfurl; older bottles (10+ years) may need a shorter, more gentle decant.

Producer
Founded in 1946 by Etienne Guigal in the village of Ampuis, Maison Guigal has become the reference point producer in the Northern Rhône and one of the most respected wine estates in France. Under the guidance of Marcel and Philippe Guigal, the domaine has elevated Côte-Rôtie to global renown, with the three single-vineyard cuvées—La Mouline, La Landonne and La Turque, collectively known as the “La-Las”—achieving near-mythical status among collectors. Their meticulous vineyard work, strict selection, and long, patient élevage in their own coopered barrels have set a high standard for quality in the region. Guigal’s wines regularly earn top scores from international critics and have played a pivotal role in cementing the Northern Rhône’s reputation for producing some of the world’s greatest Syrah.

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