Community Tasting Note

• kostaslonis Likes this wine:

  June 1, 2022 - Tasting Ground official tasting, 2006 Guigal lalala (Oinoscent): 100% Syrah, 11200 bottles total production, limestone clay rich in iron oxide, 2.3ha No decanting as suggested by Philippe Guigal, bottle uncorked at 10:00, tasted at 14:00
  
  The wine shows high intensity in the nose, very dense profile, dark fruit, dark spice, overall a very dark core (!!!), more graphite, a touch coffee, with more time in the glass you get some toffee next to prunes and plums.
  
  In the palate, the wine is still tight, the oak is very much upfront, spice, coffee, tannins are tight, the fruit needs some time to emerge showing fresh juicy cherries and currants, full body and long finish
  
  This is the most backward of all, still needs time

  3 people found this helpful 2,510 views

2 Comments

• slogan commented:

  6/2/22, 12:35 PM - A question - do you feel that decanting might have assisted in opening up the wine a little more than just bottle air?

• kostaslonis commented:

  6/2/22, 6:06 PM - I don't think it would. Apart from the fact that this is what Philippe Guigal and his father before him were doing , I also left a bit of wine in each bottle to see the evolution of the wines. They hadn't changed much, certainly not for the better.
  Decanting would "force" the wines to open quicker but probably to the expense of the wine itself. Mr Guigal said that if they were decanting the wines, it would be for no more than 30min and only to get rid of the sediment.
  After all, these wines are kept in oak for 40 months, they had plenty of oxygen already!

Add a Comment