At one time this was the finest Hermitage of the vintage after Jaboulet's La Chapelle and Sorrell's Le Meal. Guigal's 1979 was a big, beefy, intense wine that seemed to be evolving better than the more highly acclaimed 1978. It is still a fine effort, but fully mature and in need of being drunk up. A bouquet of smoked meat, olives, and old saddle leather is showing some age. Although full-bodied and tannic, it is beginning to dry out. Mature now. Last tasted 7/96. The Guigal family owns no vineyards in Hermitage, but meticulously purchases wine that has been vinified by the grower according to the Guigal formula. Guigal produces his red Hermitage from 100% Syrah, refusing to blend in the 15% white wine permitted by law. Just under 2,000 cases of red Hermitage are produced. Guigal does not fine the wine and will not filter it if it falls brilliant naturally by virtue of its very long aging (three years) in wooden barrels and large foudres. He is a believer in long wood aging for Syrah, learning from his father that extended cask and foudre aging for Syrah usually leads to a softer, more complex wine. Consequently, he is always the last to bottle his red Hermitage.Guigal plays it close to the vest with respect to where he purchases his Hermitage juice, but the Fayolles, occasionally Bernard Faurie, and the two Sorrels (Jean-Michel and Marc) are known to be suppliers to Guigal. Marcel Guigal has also confessed to me that he will not be content until he becomes the proprietor of some Hermitage vineyards. With the vastwealth this firm has earned from its worldwide success, readers should not be surprised to find out in the future that Guigal has purchased some important vineyards in this hallowed appellation.