Guigal Chateauneuf-du-Pape 2007
Rich Chateauneuf du Pape that bears spicy cinnamon, thick skinned blueberry fruit and a top note that evokes the pungent perfume of tomato vines both fresh and wild –making for an appetizing nose. On the palate these come to life in a billowing and expansive garrigue unique to Chateauneuf du Pape –almost like the herbs de Provence. In texture and flavor this is almost buttery and rich without being viscous –instead rather silky and creamy. A Chateauneuf du Pape SO fragrant –this is absolutely delicious.
Wine review by Nicholas Livingston, February 2013
Expert Review
93 Wine Advocate
One of the finest Chateauneufs made by Guigal, the 2007 Chateauneuf du Pape is a blend of 85% Grenache and the rest Syrah and Mourvedre. Full-bodied with lots of kirsch, blackberry, raspberry, camphor and licorice, this is a classic example of both Chateauneuf du Pape and Provencal viticulture. It is aged in both tank and foudre for 3-4 years prior to being released. Drink it over the next 20 years. It is amazing that Guigal can consistently produce a wine of this majesty.
With the exception of Guigal's Cotes du Rhones, his wines are always released much later than most producers-. One of these days, we will learn that he has purchased an estate in Chateauneuf du Pape, as he and his father (now deceased) have long considered the three greatest appellations in the Rhone Valley to be Cote Rotie, Hermitage and Chateauneuf du Pape. The 2007 Gigondas and 2007 Chateauneuf du Pape represent the current offerings, as the 2009s and 2010s are still several years away from the marketplace.
Wine review by Robert Parker, Jr
92 International Wine Cellar
Bright purple. This looks like a much younger wine. Heady aromas of candied black and blue fruits, garrigue and licorice, with a smoky overtone. Rich but lively, offering vibrant cherry and boysenberry flavors that gain energy and sweetness with air. Quite showy, with excellent finishing clarity, soft tannins and lingering sweetness. Demonstrates the best attributes of this ripe vintage. The 2009 Gigondas, which I reviewed last year, is showing exceptionally well right now, with an exotic, spice- and floral-accented bouquet of ripe red fruits and supple texture. It will doubtless age gracefully but I found it to be drinking very well this November.
Wine review by Stephen Tanzer
Food Pairings
Steaks, pasta with meat sauces, sausages the spicier the better. Barbecued ribs or chicken. Burgers and brats.
