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  • Country ranking ?

    321
  • Producer ranking ?

    21
  • Decanting time

    2h
  • When to drink

    now to 2025
  • Food Pairing

    Game

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The Story

La Mouline is a steeply terraced amphitheater on the Côte Blonde, a shape that shelters the 2.5 acre site from the wind and acts as a heat trap.  Soils are gneiss with lightly colored silicone containing limestone loess.  The site is planted to 89% Syrah and 11% Viognier, with the two varieties picked together and co-fermented. This extra dose of Viognier gives La Mouline its telltale aromatic complexity and additional softness and roundness; ...

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Tasting note

color

Full

nose

Intense

recommend

Yes

Written Notes

The 1966 Guigal La Mouline seemed like a great place to finish.  The acidity on this bottle was impressive, and the violet and white pepper were dancing with the stars together.  It was another ‘so good’ wine, and at this point I was officially done (98+).

  • 98p
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Information

Origin

Côte-Rôtie, Rhône

Vintage Quality

Excellent

Value For Money

Very good

Investment potential

Very Good

Fake factory

There is a possibility

Glass time

1h

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Côte-Rôtie La Turque

Côtes du Rhône Red

Côtes du Rhône White

Crozes-Hermitage Red

Crozes-Hermitage White

Ermitage Ex-Voto

Ex-Voto White

Gigondas

Hermitage Blanc

Hermitage Red

Hermitage White

La Turque

Saintes Pierres de Nalys Châteauneuf-du-Pape

Saint-Joseph

Saint-Joseph "Lieu dit" Red

Saint-Joseph "Lieu dit" White

St Joseph Vignes de Hospice

Tavel

Inside Information

Despite his young age, Marcel Guigal had a clear vision. He would become the leading producer of quality wines in the region. Instead of outsourcing the growing of grapes, the Guigals focused on ownership in vineyards. In addition to this, production facilities, production methods and equipment were constantly updated. The Guigals, however, based their operations on the respecting of regional traditions.

In the 1960s the Guigals were subjected to intense criticism when they modernised their wine production. The director of the administrative body overseeing wine production in the region threatened to exclude Guigal’s Côte-Rôtie wines from the region’s AOC classification. The use of new oak barrels was considered a method that went against tradition. Only 17, Marcel Guigal made a definitive declaration: “The AOC classification in our region is based on three things: continuity, loyalty and local regulations. There are two hundred-year-old books in our library stating that first class Hermitage and Côte-Rôtie wines were aged in new oak barrels for three to four years. I’m young, so I’m flexible. For my part, you’re more than welcome to use your 50-60-year-old oak barrels, but don’t come to me and say that I have no respect for traditions or loyalty. I’m evidently the only producer here who does. You yourselves gave up the traditional use of new oak because of the lack of funds and availability coming out of the First and Second World Wars. We don’t have that problem, so we are using new oak - in accordance with tradition.”

 

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