Guigal La Mouline Côte-Rôtie

Côte-Rôtie, France

The most perfumed and elegant of Guigal's three single-vineyard 'la-las.' La Mouline is from the Côte Blonde — sandier, paler soil — with 11% Viognier co-fermented with the Syrah. The Viognier co-fermentation adds a violet-apricot perfume that is unmistakeable in great vintages. Aged 42 months in 100% new oak — yet the wine absorbs this without domination due to its extraordinary fruit extract and concentration. Produced in approximately 3,000 bottles per year. BC: allocation through Mark Anthony Group.

Pairings

• main: Côte-Rôtie La Mouline's violet-apricot-bacon character aligns perfectly with grilled beef's Maillard crust. The olive tapenade mirrors the wine's olive tapenade note (a characteristic of co-fermented Viognier Syrah). The ratatouille's Mediterranean vegetables echo the Southern French context.
• main: La Mouline's silky violet-smoke and the Rhône olive's fat-fruit are natural companions; the black olive's bitterness provides tension against the wine's elegance; roasted pigeon's game depth matches the Syrah
• main: La Mouline contains 11% Viognier co-fermented; the floral lift and the lamb's herb crust echo each other
• main: La Mouline's Viognier co-fermented elegance elevates the pigeon; drinking the wine beside a Côte-Rôtie jus creation
• main: La Mouline's Viognier co-ferment bridges the roast partridge; the white wine in the jus echoes the wine's aromatic lift
• main: La Mouline's apricot-violet Viognier co-fermentation creates a floral character that resonates with lavender-herb lamb; the Syrah base provides the structure for the lamb's fat
• cheese: Saint-Marcellin's runny cream-fungus character and La Mouline's silk texture create a textural bridge; the wine's violet notes amplify the cheese's earthy-floral character
• casual: La Mouline's proximity to Lyon makes the city's classic charcuterie preparations natural companions; the sausage's fatty pork and mustard's sharpness contrast the wine's silk and violet elegance