🏰 The 1987 vintage in the Northern Rhône, particularly for Côte-Rôtie, saw success with many growers harvesting late and picking fully ripe grapes. E. Guigal's 1987 Côte-Rôtie Brune et Blonde was noted for being wonderfully fragrant, satiny-textured, with a great bouquet and smooth-as-silk flavors. Robert Parker even suggested it could rival 1988 Grand Cru Burgundies in a blind tasting. This wine is a classic expression of Côte-Rôtie's finesse and elegance, showcasing the meticulous attention to detail by the Guigal family. This 1987 E. Guigal Côte-Rôtie Brune et Blonde, now a mature wine, presents a deep garnet color. On the nose, expect a bouquet crammed with black raspberries, smoked herbs, and licorice. The palate offers round, soft tannins with aromas of raspberry, blackberry, and vanilla, demonstrating a balance between acidity and tannins, softened by long aging in oak. It's a luscious, opulently textured, and elegant wine that has aged remarkably well. 【 A surprisingly concentrated and hedonistic Côte-Rôtie from a sleeper vintage 】. 🥂 This wine is ideal for a sophisticated dinner party, a special occasion celebrating a vintage year, or a contemplative tasting session with fellow Rhône enthusiasts. Its maturity makes it a perfect choice for an intimate gathering where its evolved complexities can be savored. Serving Advice for this Aged Wine: Given its age, this wine will be delicate. Stand the bottle upright for several days before serving to allow any sediment to settle. Carefully remove the cork, which may be fragile; a Durand opener or an Ah-So might be helpful. Decant gently for 30-60 minutes to separate the wine from its sediment and allow it to breathe, but be mindful of over-decanting, as very old wines can fade quickly. Serve at a cool cellar temperature, around 16-18°C (60-64°F), to best appreciate its nuanced aromas and flavors. 🍴 This Côte-Rôtie pairs beautifully with bold, earthy flavors. Consider a juicy roast beef, grilled steak, hearty lamb stew, or game meats like venison, pheasant, or duck. Dishes featuring black olives or a steak au poivre would also be excellent choices, complementing its savory and spicy notes.