"Incredibly pure, detailed and classic"
2010 Guigal Côte-Rôtie La Landonne
The 2010 vintage at Guigal produced monuments.
Guigal's trio of La La's have taken the steep slopes of Côte Rôtie and created wines that are on the wish lists of serious collectors. In short, they are world-class.
These wines work on a scale that's simply epic; in terms of power and layered complexity, they are without peers.
La Landonne is one of Côte-Rôtie's greatest sites. What Guigal does with the site is mind-blowing. La Landonne is in the Côte Brune. Compared with the silkier, more red-fruited La Mouline or the less tannic and round La Turque, La Landonne tends toward a darker, more brooding nature.
I've always had a deep fondness for La Landonne. Its unhinged power, its deeply layered complexity inflected with earth and spice has always impressed me deeply. It's a wine that's ridiculously multifaceted while exhibiting an incredible fineness.
The 2010 vintage really accentuated the finesse and soil tones that La Landonne is capable of without sacrificing any of the site's inherent concentration or intensity. Jeb Dunnuck captures these qualities well when he writes: "Full-bodied, layered and deeply concentrated, yet also graceful and seamless, this knockout effort should require a decade to come around and have 3-4 decades of longevity."
2010 is one of our favorite vintages for the Northern Rhône. The wines have a startling clarity, plenty of concentration and intense drive and length. It's pretty much a dream brew. I wouldn't be surprised if it finds a place as one of the greatest vintages of the past thirty years.
To order, reply to firstname.lastname@example.org or call the store at (212) 980-9463.
Director, Fine & Rare Wine
Crush Wine & Spirits
Jeb Dunnuck: "The 2010 Cote Rotie La Landonne is a more fresh, pure and focused example of the 2009. While it doesn’t have the over the top exuberance of the prior vintage, it offers incredibly pure, detailed and classic aromas and flavors of black pepper, currants, blackberry, mineral and smoked bacon fat. Full-bodied, layered and deeply concentrated, yet also graceful and seamless, this knockout effort should require a decade to come around and have 3-4 decades of longevity."