Palate seemed a little more advanced than my last bottle but there is good acidity. Profile picks up a little bit of freshness with extended decant rather than loses it, but not as much as I coaxed before. Tannins are slightly hard but manageable. This might be in a zone where any benefits from further cellaring would have equal sacrifices.
interesting pairing with the first Nay Strip to hit the grill in what seems like forever. At first upon decanting the nose was reticent. Definitely from a warm and big year. So different than new world Syrah, even cold weather sites in WA. Rustic comes to mind. As it opened up over an hour and in the glass the dark fruited nose became more dominated by black tea and beef blood with wet stones but no sweet essences a touch of balsam notes and maybe some barnyard funk. As the steak was devoured and the wine was stirred slow bits of dark florals emerged and some grilled portobello notes. Even a touch of burnt earth.
Nowhere near the best Syrah I've had it even in the top but distinctly old world and rustic but with complexities that make for a great pairing with grilled steak. I would add a side of mushrooms to the order. Very interesting palate too. Acids, mineral and tannins which slowly fade in make this a wine not to be had in its own. A food wine for sure. Rack of Lamb might have paired perfectly. The higher ABV vintage didn't give the wine this viscosity I associate with great Syrah but for a multi vineyard, semi-2nd bottling of Guigal after the Ex-Voto seemed to add to my experience. I was surprised by the initial tannins after 11+ years but they all my with acids and mineral kept this wine drinkable while it changed over the night.
I would start with this whole me near optimum cellar temp and let it warm in tb glass. Some sediment but I expect d as much. In reality a decent $50 wine at most. I'm not a big fan ofParkers love if hot vintages but this wine is still holding some interests and is enjoyable. Don't be in a rush to chug this down or you might miss the few green notes but the fruit is now clearly in the secondary. I will hold the last bottle but maybe only another year at most.
Only 1 hour of breathing in the open bottle for this one; highly perfumed nose full of dark fruits, fragrant flowers, chopped mints, graphite, pencil shavings, and some black truffles; still rather acidic on the complex, fruity, juicy, and creamy palate, with lots of dark berries, licorice, and mild wood spices; very long finish, with most of the stuff from the palate; overall, very enjoyable so 93-94 points; more mature than the previous bottle yet could be cellared for a few more years without a doubt.
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(E. Guigal Hermitage) Garnet with a brownish rim. Aromas of smoky bacon, forest floor, leather, garrigue, and white pepper, with redcurrant and blackberry fruit in the background. Smooth texture, demonstrating well-integrated tannins and acidity. Complex finish emphasizes the earthy minerality. Terroir: Hermitage
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