# La Mouline (2017)

- **Producer:** E. Guigal
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah 89%, Viognier 11%
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €760
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, blueberry, raspberry, jasmine, stone fruit, vanilla, cloves, cedar, smoke, chocolate, dried fruit, leather, tobacco, sandalwood, incense

## About this wine

La Mouline by E. Guigal is an iconic red wine from the Côte-Rôtie appellation in France's Northern Rhône. Produced from 89% Syrah and 11% Viognier, it hails from a single, historic vineyard known for its ancient terraced walls. Founded by Etienne Guigal in 1946, the Guigal family estate is dedicated to meticulous viticulture and patient aging. The 2017 vintage benefited from a dry summer, resulting in concentrated fruit. La Mouline is celebrated for its voluptuous texture and complex aromatics, often described as the most 'feminine' of Guigal's single-vineyard offerings.

## Interesting facts

- The 'La Mouline' vineyard has terrace walls dating back 2,400 years.
- Guigal crafts its own barrels by hand at its own cooperage.
- The 2017 vintage yielded only 210 cases globally.
- La Mouline is considered the most 'feminine' of Guigal's Côte-Rôties.

## Food pairing

The wine's high tannins and full body are well-suited to rich proteins, where they can cut through fat and complement the meat's texture. The wine's complex aromatics and fruit notes can be echoed by complementary flavors in the dish, such as herbs, dark fruits, or earthy elements.

## Wine making process

La Mouline is produced using traditional methods with a focus on meticulous detail. The Syrah and Viognier grapes are co-fermented in temperature-controlled stainless steel tanks, with maceration lasting approximately four weeks. Following fermentation, the wine is aged for an extended period of 42 months in 100% new oak barrels. E. Guigal uniquely crafts these barrels by hand at their own cooperage, ensuring a precise integration of oak influence. Viticultural practices include low yields, hand-harvesting, and a commitment to avoiding chemical treatments in the vineyard.