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“ « The treasures are born in the very heart of the most legendary of the illustrious plots of the Maison Guigal. These precious bottles are as coveted as they are rare and have benefited from extreme care at every stage of the process, from the vine to the cellars. They are the sole incarnation of the inspiration and inheritance of centuries of viticulture in an exceptional terroir » ”

Côte-Rôtie

"Château d'Ampuis"

Produced from seven of the most exceptional plots of the domain, Château d’Ampuis is a classy wine with toasty aromas of black fruit. Its tannic structure and elegance contribute to its ageing potential.

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Soil type

7 exceptional terroirs : Le Clos "Côte Blonde", La Garde "Côte Blonde", La Grande Plantée "Côte Blonde", La Pommière "Côte Brune", Le Pavillon Rouge "Côte Brune". Le Moulin "Côte Brune" La Viria "Côte Brune"

Grape variety

93% Syrah, 7% Viognier

Average age of vines

50 years Vines planted in the 16th century.

Winemaking

Closed stainless steel tanks. Temperature controlled alcoholic fermentation, 4 week maceration..

Ageing

38 months in new oak.

Average yield

37 Hl/hectare

Average annual production

About 30.000 bottles

Tasting

Eye : Deep dark colour with mauve tints.

Nose : Spices, black fruits and delicate oak aromas. A dense, expressive and intense nose.

Palate : A tannic and racy wine. Aromas of prunes, blackberry and vanilla. Powerful, concentrated and structured palate.

Overall : A wine from a tannic and muscular vintage due to the hot climate. Solid tannins, well rounded by long oak ageing.

Imprimer

Vintages 2013

eRobertParker.com #222 - Dec 2015

Score : (94-96)

As expected, the 2013 Cote Rotie Château d’Ampuis is a more austere, firm and structured wine than either the 2011 or 2012, yet I still feel it’s a hidden gem in the vintage given its fabulous concentration and sweet tannin. Its inky purple color is followed by serious notes of cassis, graphite, crushed rock and cracked pepper. Medium to full-bodied, with fabulous purity, high, yet integrated acidity and a big finish, it will need 7-8 years of cellaring, but will handsomely reward patient consumers. Jeb Dunnuck.