2016 E. Guigal St. Joseph Vignes de L'Hospice

Community Tasting Notes (11) Avg Score: 92.8 points

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  1/6/2024 - Retipeti Likes this wine: 95 Points

  Excellent, perfect with game meat! Smoky (bacon?) and fruit driven nose, very intense and elegant. Continues to be very smooth on the palate with nicely integrates tannins and has a long finish

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  4/17/2023 - Raizes Likes this wine: 89 Points

  香草、甘草、咖啡太妃糖，标志性的Guigal用桶风格，果香则是Saint-Joseph常见的清新红色水果与胡椒，加上一点点腌渍橄榄和泥土气息。整体质量很好，但是初期闻香和入口的感觉不太统一，良好的酸度搭建了舞台，但单宁、果味和桶味似乎并不打算共演。继续醒酒的第二轮中，单宁逐渐增强，将诸多元素笼罩在自己的光环之下，聚拢出了不失愉悦享乐的同时、更具有整体性的表达。

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  1/21/2022 - jwalkuro Likes this wine: 94 Points

  Dark in profile.
  Blackberries, tobacco, coffee, tar, black pepper.
  Extremely concentrated and focused.
  Enjoyable.

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  2/23/2021 - sid_loves_wine Likes this wine: 92 Points

  Beautiful and complex, although not everything feels super harmonious at this stage and at $100 it was only so-so QPR at best for me. That said (and this is coming from someone who has no problem opening wines super young most of the time), it REALLY needs time in a huge way, and would almost certainly improve dramatically to the point where the price would be justified.
  
  Right now, I love the complexity, but in one corner you have ripe black fruit/big oak trying to dominate, and in the other corner, intensely briney savory tones, tart acidity and very harsh tannins. I'm not sure these disparate elements are playing nicely yet, but they're close.
  
  The nose actually reminded me of really good Washington Syrah- that combo of very ripe fruit, noticeable oak, and super briney olive. It's certainly not baked or jammy fruit, but it is slightly overwhelmed by the oak (100% new I think). Blueberry pie, black cherry cola, fig newtons, black olive brine, sea spray, peppered salami, tar, vanilla bean, lavender, maybe even a little maple. It's exciting, but difficult to get a bead on- it changes constantly in the glass and nothing jumps out at you- all a little on the shy side, deeply pitched.
  
  Palate is even more difficult to understand right now, a HUGE wash of coarse, gritty tannins and fairly tart acidity (not the brightest acids ever, but they poke out a bit above the fruit.) There are some pretty tones of wild blackberry or mulberry along with a hit of sweet, cedary oak, and it works a hell of a lot better with fatty foods right now, but yeah, this really needs some time, at least 10 years to calm those tannins down, if not more. The fruit will last and the acidity is plenty high enough as well.
  
  Decanting didn't do much- if anything it seemed to shut down a bit or enter a "dumb phase" by hour 3 or 4. Just enjoy it with food now if you decide to open, truly helps the palate a lot.

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  1/24/2021 - bitdrerik wrote: 94 Points

  Tékkað á nokkrum vínum með Coravin. (Njálsgata 6): Tekinn 1 dl með Coravin. Dökkt á litinn. Mjög þægilegur ilmur. Svolítið skarpur samt. Má greina kirsuber, myntu og papriku. Þegar smakkað var á víninu: Virkilega bragðgott. Geggjað jafnvægi. Allt samansoðið í flottum bragðpakka. Nammi, kirsuber. Ótrúlega flott. Og svo miklu miklu betra en sami árgangur af Brune et blonde frá Guigal sem kostar svipað og ég smakkaði tveimur kvöldum áður. Ótrúlega aðgengilegt vín miðað við aldur.

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