"Guigal La Turque started out with its first wine coming from the 1985 vintage. The debut release was quite small, with less than 200 cases produced.
"The name La Turque has a long history in Côte-Rôtie. In fact, the original vineyard was known as La Turque until the mid-1930s. Mr. Neyret Gachet was original owner who bottled some wine under the name of La Turque in the 1920’s. Due to the Depression and lack of interest in wine, the vineyard died out in 1935. Mr. Gachet was broke and in debt to the government over taxes. Gachet was later committed to a mental hospital and his properties were confiscated to settle tax liens.
"The vines were purchased by Guigal in 1980 from Mr. Battier. They were owned by Vidal Fleury at the time. That parcel was located next to vines that were owned by Marius Gentaz of Gentaz Dervieux fame. In fact, Marius Gentaz was offered the vineyard parcel first, but he declined!
"By the time of the sale, the vines had not been worked for over a decade. Much of the parcel needed replanting. Guigal La Turque is produced from 30-year-old vines planted on one hectare on the Côte Brune, not far from La Landonne. The vineyard has a terroir of granite, silicone, limestone, schist, and clay soil that is rich in iron. The vines have a southern exposure.
"La Turque is in some ways a combination of the other two wines, La Landonne and La Mouline. It’s bigger than La Mouline, as well as darker, denser, and more tannic. But La Turque lacks the power, structure, weight and tannin found in La Landonne. As the vines continue to age (remember, La Turque has the youngest vines of any of the Guigal wines), the intensity and complexity are going to continue improving in successive vintages for decades! Production is close to 400 cases per year of Guigal La Turque."
— The Wine Cellar Insider
Notes and Reviews
Joe Czerwinski - The Wine Advocate (94-96)
Still in barrel, the 2014 Côte-Rôtie La Turque shows classy floral aromas and red raspberries upfront, then delivers herbal notes, layers of red fruit, and lithe, wiry structure on the medium- to full-bodied palate. It manages to be silky in texture yet firm at the same time; concentrated yet seemingly weightless; and long on the finish.
|Grape Varieties||Syrah, Viognier|
|Age of Vines||25 years old|
|Vinification||Hand picked. Fermentation in temperature-controlled stainless-steel tanks with automated punching down for 4 weeks.|
|Elevage||42 months in new French oak barrels|
|Soil Type||Silicone limestone with schists producing a clay soil rich in iron oxide|