TN: 1999 Guigal Cote Rotie Brune et Blonde

Found a few of these lurking in the cellar and thought that one might make nice accompaniment to a bbqed Pork, which I had left on far too long.

Mid weight, refined and perfumed. There was some meaty beef stock aromas mixing it with spicy plums. The tannins have melted into the wine, leaving an earthy, energetic expression of Shiraz, with a silky presence. Probably close to prime time, unlike the poor loin of cremated swine.


Yup, ten years out, about the time to start to drink a Guigal B&B. Thanks for the tasting note.

Sounds like it’s about time for a crispy pork shank with bacon cream!