E. Guigal La Landonne 2011, Côte-Rôtie from the Côte Brune
Produced from the registered vineyard parcel known as La Landonne, on the Côte Brune section of the Côte-Rôtie appellation, this red wine from E. Guigal is part of the trilogy of cuvées known as “La La,” alongside La Mouline and La Turque. Made entirely from Syrah grapes grown on vines about fifty years old planted in schist-clay soils rich in iron oxides and manganese, the 2011 vintage candidly expresses the mineral and dark character of this exceptional terroir in the northern Rhône.
Tasting Guigal’s La Landonne 2011: Profile, Food Pairings, and Cellaring
The Tasting
The color displays red-black tones with very dark highlights, exhibiting the opacity characteristic of the great vintages from this specific vineyard site. The nose, initially closed, centers on dark berries—blackcurrant and candied blackberry—complemented by licorice, leather, oriental spices, and a hint of roasted notes from its forty-month ageing in new oak barrels. On the palate, the attack is clean and sustained, supported by a dense, tight tannic structure typical of Syrah grown on schist. The body is rich, the texture firm yet not dry, with a pronounced aromatic finish featuring black fruits and spices. The long, mineral-driven finish bears the mark of the manganese and iron oxides found in the soil of La Landonne.
- Color: Red
- Appellation: Côte-Rôtie AOC
- Region: Rhône Valley, Northern Rhône
- Grape variety: 100% Syrah
- Terroir: Schist-clay soil, rich in iron oxides and manganese, La Landonne vineyard, Côte Brune
- Average age of vines: 50 years
- Alcohol content: 13% vol.
- Yield: 35 hl/ha
- Ageing: 40 months in new oak barrels
- Ageing potential: up to 50 years
Food and Wine Pairings
The tannic structure and aromatic richness of the 2011 vintage call for meaty dishes with character: a roast rack of lamb with herbs is a straightforward and perfect pairing, where the tender meat complements the firm tannins. Game lovers will find that a leg of venison or a truffle-stuffed squab naturally echoes the wine’s leather and spice notes. A mature hard cheese, served at the end of the meal, effectively prolongs the mineral finish.
Aging Potential
The projected aging potential, which extends up to about fifty years, is based on the density of the tannic structure, the natural acidity of Syrah grown on schist, and the richness of the wine derived from a sun-drenched vintage. Tasted today, the 2011 La Landonne remains somewhat reserved and benefits from being decanted for at least two hours to allow its roasted and spicy aromas to fully express themselves. It will likely reach its peak drinking period between 2025 and 2040, though the years that follow will not hinder the wine’s evolution for a patient connoisseur.
La Landonne on the Côte Brune: E. Guigal’s terroir and expertise in 2011
The Vintage in the Vineyard
The 2011 vintage in the Northern Rhône Valley benefited from an early spring and a hot summer, with high temperatures beginning in July that promoted rapid and uniform ripening of the berries. The schist-clay soils of La Landonne, which are naturally well-drained and retain heat, limited water stress while concentrating the aromas. The harvest took place at an ideal time, yielding healthy grapes with a good balance of phenolic ripeness and acidity—an essential condition for this wine type’s aging potential.
Winemaking
The grapes, harvested by hand, are vinified in temperature-controlled stainless steel cuves with continuous pumping over and a maceration period of at least three to four weeks—a process that ensures the gentle extraction of the full range of tannins. The wine’s ageing then takes place for forty months in entirely new oak barrels—a rare choice that imparts the wine’s signature toasty and spicy character while complementing the Syrah’s natural density. Marcel Guigal, head of the E. Guigal estate, oversees every stage of this winemaking process, which makes La Landonne one of the most distinctive expressions of Côte-Rôtie.
