Wine detail

E. Guigal

Côte-Rôtie La Turque

Côte-Rôtie

2015

Vintage

Varietal

Syrah

Peak 2024-2045

Where it is, October 2026

At Peak: inside the peak window (2024-2045), within the full drinking arc.

This bottle is in its peak window through 2045, with a drinking horizon to 2054.

The ‘15 Côte-Rôtie La Turque.

E. Guigal Côte-Rôtie La Turque 2015 is a Syrah from France.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2022-2054Peak window 2024-2045

The peak window sits inside the broader full drinking arc.

Tasting note

E. Guigal Côte-Rôtie La Turque 2015 has a full body, balanced acidity, and firm tannins.

The 2015 vintage

E. Guigal's 2015 Côte-Rôtie La Turque is a Syrah from France.

About E. Guigal

E. Guigal's Côte-Rôtie La Turque is a Syrah from France.

From the cellar: pair with

Roasted prime rib with bone marrow and Côte-Rôtie jus

The pairing is scaled to the wine's full body.

Wild boar with juniper and dark chocolate sauce

The wine's balanced acidity keeps the pairing lively.

Aged Manchego with quince paste

The pairing leaves room for the wine's firm tannins.

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Frequently Asked

What is E. Guigal Côte-Rôtie La Turque 2015?

E. Guigal Côte-Rôtie La Turque 2015 is a Syrah from France.

What does E. Guigal Côte-Rôtie La Turque 2015 taste like?

E. Guigal Côte-Rôtie La Turque 2015 has a full body, balanced acidity, and firm tannins.

When should E. Guigal Côte-Rôtie La Turque 2015 be opened?

The canonical CAI full drinking arc is 2022-2054. Within that arc, the peak window is 2024-2045. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with E. Guigal Côte-Rôtie La Turque 2015?

Pair this wine with Roasted prime rib with bone marrow and Côte-Rôtie jus; Wild boar with juniper and dark chocolate sauce; or Aged Manchego with quince paste.