Guigal Crozes Hermitage Rouge 2022

Guigal Crozes Hermitage Rouge is a structured northern Rhône Syrah from one of the most respected houses in the Rhône Valley.

Founded in 1946 by Étienne Guigal in Ampuis, the village beneath the slopes of Côte-Rôtie, the house grew under his son Marcel and grandson Philippe into one of France's great wine names. Crozes-Hermitage is the largest appellation in the northern Rhône, surrounding the famous hill of Hermitage, and it produces Syrah of dark colour, red fruit and gentle spice. Long ageing in oak gives this wine its refined tannins and a hint of vanilla alongside cherry, strawberry and blackcurrant bud, while keeping a remarkable freshness.

Serve at around 16 to 18 degrees. It suits grilled lamb chops, beef bourguignon, pork sausages with lentils or hard cheeses, and can be cellared for several years.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium to full-bodied, Savoury, Structured
Grape Varietal: Syrah (Shiraz)
Tastes Like: Comparable to a cool-climate Syrah, more savoury and less ripe than warm-climate Shiraz
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Crozes-Hermitage AOP (Appellation d'Origine Protégée, France's protected designation of origin, which sets where and how the wine is made)
Region: Northern Rhône, France
Terroir: The terraces and gentler slopes surrounding the hill of Hermitage, on granite, glacial gravel and loess
Aging: Long ageing in oak before release
Serving Temperature: 16–18℃

E. Guigal was founded in 1946 in Ampuis, the village beneath the slopes of Côte-Rôtie, by Étienne Guigal, who had worked at the Vidal-Fleury house there since his teens. His son Marcel took over in 1961 and made Guigal the best-known name in the Rhône Valley, and his grandson Philippe now leads the winemaking. The family bought Vidal-Fleury in 1984 and the Renaissance Château d'Ampuis in 1995, added the Grippat and de Vallouit domaines in 2001, and makes its own oak barrels at Ampuis. The house is known for patient ageing, giving its wines more time in cask before release than most.

The 2022 Crozes-Hermitage comes from a warm northern Rhône vintage, and its long time in oak gives the wine fine, rounded tannins while keeping the freshness the appellation is known for. It is a bottle to enjoy over the next several years with hearty country food, and a good value introduction to the wines grown around the great hill of Hermitage.

Poultry: Roast guinea fowl or duck
Meat: Grilled lamb chops, beef bourguignon or pork sausages with lentils
Charcuterie: Pâté en croûte and terrines
Vegetables: Gratin of root vegetables or roast mushrooms

Bleu du Vercors-Sassenage: A mild blue from the mountains just east of the vineyards
Picodon: A small Drôme goat's cheese, firm and tangy
Saint-Marcellin: Soft and creamy, a regional favourite
Beaufort: Firm and nutty, matched by the wine's structure

Pintade Rôtie à la Drômoise (Roast Guinea Fowl with Garlic and Thyme)

Ingredients (Serves 4):

• 1 guinea fowl (about 1.4kg), or a free-range chicken
• 40g butter, softened
• 1 head of garlic, cloves separated and unpeeled
• 4 sprigs thyme and 2 bay leaves
• 4 thin slices of streaky bacon
• 2 eschalots, halved
• 150mL dry red wine
• 150mL chicken stock
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 200℃. Rub the bird all over with butter and season inside and out.
2. Put half the thyme and the bay leaves in the cavity and lay the bacon over the breast.
3. Place in a roasting dish with the garlic cloves, eschalots and remaining thyme.
4. Roast for 20 minutes, then reduce to 180℃, pour in the wine and stock and roast for a further 40 to 45 minutes, basting often.
5. Rest the bird for 10 minutes while you squeeze a few of the soft garlic cloves into the pan juices and simmer until glossy.
6. Carve and serve with the sauce, the remaining garlic and a gratin of potatoes.

The Drôme, home to Crozes-Hermitage, is famous for its farm-raised guinea fowl, protected under its own regional label as Pintadeau de la Drôme. Roasted with garlic and thyme, it is a perfect partner for a savoury northern Rhône Syrah, whose freshness suits the lean, flavoursome meat and whose fine tannins handle the rich pan juices.