At a glance

Producer

E. Guigal

Region

Côte-Rôtie, Northern Rhône, France

Grape variety

Syrah (with a small percentage of Viognier co-fermented)

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$550-$900 USD per bottle

Tasting profile

Vivid aromas of blackberry, violet, bacon fat, exotic spices, and smoky oak. Dense, layered palate with black fruit, savory herbs, perfumed lift from Viognier, and polished tannins.

Evolution: Over time, the wine will gain truffle, leather, dried florals, olive tapenade, and aged meat complexity while fruit integrates and tannins soften.

At peak: At peak, expect seamless integration, profound aromatic lift, tertiary complexity, and a silky, unctuous mouthfeel with layered depth.

Structure

Acidity

Medium to medium-high, providing excellent balance and longevity

Tannins

Silky, fine-grained but assertive at this stage

Alcohol

Approximately 14-14.5% ABV

Aging potential

Extremely high; 25-40 years in ideal conditions

Drinking window

Peak drinking

2029 to 2055

Optimal window

2026 to 2058

Current status

Ready to drink

Current condition

Energetic and powerful, primary fruit with integrated oak, but needs time for full aromatic complexity.

La Mouline is from Guigal’s famed single vineyard on the Côte Blonde, known for its old vines (some nearly a century old) and unique co-fermentation of Syrah and Viognier. The 2018 vintage, as typical for La Mouline, is built for the long haul due to its site, winemaking, and extremely high-quality fruit. Early consumption captures bold, primary character, but greatest complexity emerges well after a decade or more.

Food pairing

Lamb roasted with Provençal herbs, rare beef, duck confit, truffled game bird, wild mushroom risotto, aged Comté or Saint-Marcellin cheeses.

Serving

Decant

Yes (1-2 hours) — The wine has assertive tannins and is medium-bodied, which can benefit from aeration to soften the tannins and enhance the aromatic complexity.

Sustainability

Sustainability score: 5/10

Guigal uses integrated pest management and some sustainable viticulture practices, but is not certified. Vineyard work is labor-intensive with hand harvest. No chemicals overused. Some efforts toward soil conservation.

While E. Guigal is committed to careful vineyard management and minimal chemical intervention, they do not hold any organic, biodynamic, or sustainability certifications, and there’s limited evidence of active climate mitigations or renewable energy transitions. Packaging is traditional and heavy, increasing shipping emissions. Most sustainable features come from their hands-on work and long-term stewardship of historic vineyards, rather than from formal sustainability initiatives.