Reddish colour, only faintly brown at the rim. This wine had an incredibly intense flavour-core, like melted English licorice. Great concentration and depth here. Scents of bacon frying in butter seemed to mingle their way into the taste of this and mix with licorice and chocolate flavour. Packed with ripe fruit, and a perfectly mature delivery, this wine had nearly everything. A hair more length on the aftertaste, and we would have been back out in the stratosphere. As is, a brilliant wine.
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(Guigal Cote Rotie 'La Mouline') is a wine that I have given the elusive 99 point score to before, and it was pretty close again. I think the only reason that I gave it a point less on this evening was the context of consistent greatness on the table. I could not argue with the notion that every wine we had would be rated a point or two higher in a different setting with less wines or lesser wines around them. Anyway, the 1969’s n! ose was meatier than the 1971’s, dripping with more fruit and a pinch of coffee. It seemed so young for its age, full of exotic blueberry and caramel aromas. It came from someone who purchased it upon release, so its freshness and youthful quality were no surprise. On the palate it was quite peppery, ‘chunky’ as Rudy noted, with a tidal wave of enormous structure. Rob found it had ‘a little bit of VA,’ but make no mistake about it, this was a spectacular wine
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