# Côte Rôtie La Mouline (2020)

- **Producer:** E. Guigal
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah, Viognier
- **Region:** Northern Rhône Valley, France
- **Style:** Classic
- **Average price:** €385
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, honeysuckle, violet, black cherry, cloves, smoke, cedar, vanilla, meat, leather, dried fruit, earth

## About this wine

Côte Rôtie La Mouline from E. Guigal is a distinguished red wine from the Northern Rhône Valley. Situated in the Ampuis sub-region on the right bank of the Rhône River, this wine hails from the AOC Côte Rôtie. La Mouline is recognized as one of Guigal's prestigious single-vineyard offerings, located on the Côte Blonde, an area known for producing elegant wines. The appellation's name, 'roasted slope,' reflects the sun-exposed nature of its terraced vineyards, which often require manual cultivation due to their steep gradients. The blend typically features Syrah, with the potential inclusion of Viognier, a practice common in Côte Rôtie that contributes to aromatic depth.

## Interesting facts

- Côte Rôtie translates to 'roasted slope,' highlighting its sun-drenched vineyards.
- La Mouline is one of Guigal's three iconic single-vineyard 'LaLa' wines.
- The steep slopes of Côte Rôtie often require vineyard work to be done by hand.
- Viognier can be co-fermented with Syrah in Côte Rôtie, adding aromatic complexity.

## Food pairing

The full body and fine tannins of this wine are well-suited to complement the richness of red meats and game. The wine's complexity can stand up to robust flavors, while its potential floral and savory notes can echo or contrast with herbs and sauces.

## Wine making process

The winemaking for Côte Rôtie La Mouline involves the co-fermentation of Syrah and Viognier, a characteristic technique of the appellation. Following fermentation, the wine undergoes an extended aging process of 40 months in new oak barrels. This approach is designed to allow the wine to develop its full potential and integrate the influence of the oak. Traditional viticultural practices are employed in the steep vineyards of Côte Rôtie, often requiring manual labor.