Learn everything about Tardieu Laurent, Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles
Tardieu Laurent History, Overview
Tardieu Laurent takes its name from the two original, founding partners, Michel Tardieu and Dominique Laurent. Prior to the entering the wine business, Laurent very different career. He was working as a pastry chef.
Michel Tardieu became interested in the wine business at an early age. When he began their partnership, Michel Tardieu was already an experienced negociant. Michel Tardieu and Dominique Laurent ended their partnership in the wine business. Today, the company is managed solely by Michel Tardieu.
Tardieu Laurent is one of the top Rhone wine negociant firms. They produce wines from Burgundy as well as from a myriad of Rhone appellations including; Condrieu, Cornas, Crozes Hermitage, St. Joseph, St. Peray, Languedoc, Cotes du Rhone, Hermitage, Cote Rotie and Chateauneuf du Pape. They have interests in the Right Bank of Bordeaux as well.
Tardieu Laurent is not shy about using new oak, or modern wine making techniques. Oak is not as much of a problem with Syrah, but its modern style with the Grenache based wines from the Southern Rhone Valley is not for everyone.
Tardieu Laurent was one of the first domaine’s that strived to use biodynamic farming techniques. As they make wine from purchased fruit, they focus on obtaining the best sources possible with old vines from growers that seek low yields. Tardieu Laurent does not participate in the vinification process of the wines.
They send the barrels they want the wine raised in to the growers. Once the wines have finished fermentation, the barrels are transferred to the cellars of Tardieu Laurent. Once the wine has finished fermentation, the barrels are moved to the Tardieu-Laurent cellars for aging before bottling.
The best vintages for Tardieu Laurent Chateauneuf du Pape are: 2017, 2016, 2015, 2012, 2010, 2009, 2007, 2005, 2003, 2001, 2000 and 1998.
Tardieu Laurent Chateauneuf du Pape Vineyards, Wines, Winemaking
Tardieu Laurent produces 1 red Chateauneuf du Pape wines and 1 white Chateauneuf du Pape wine.
Tardieu Laurent Chateauneuf du Pape is made from a blend of 85% Grenache and 15% Syrah. Although this can vary, as some vintages include a small percentage of Cinsault.
The wine is made their youngest vines which range in age from 20 to 80 years. On average, 50% of the grapes are destemmed. The wine is aged in French oak barrels for 24 months. 350 cases are produced on average each year.
Tardieu Laurent Vieille Vignes is produced from a blend of 80% Grenache, 10% Mourvedre and 10% Syrah. The grapes are partially destemmed. Most of the fruit comes from vines planted in the La Crau and Mont Olivet lieux-dits.
The Grenache is aged in used French oak casks, while the Syrah and Mourvedre are aged in 100% new, French oak barrels. All told, the wine is aged for about for 24 months. The production is 750 cases per year.
Tardieu Laurent Cuvee Speciale is produced from 100% old vine Grenache from vines that are close to 110 years of age. The vines are planted in the La Crau lieu-dit, with a terroir of sandy soils. The wine is aged in a combination of new and used French oak barrels for 24 months. The production is 1,000 cases per year.
When to Drink Tardieu Laurent Chateauneuf du Pape, Anticipated Maturity, Decanting Time
Tardieu Laurent is better with decanting. Young vintages can be decanted for 1-2 hour or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Tardieu Laurent is usually better with 5-8 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 6-20 years after the vintage.
Serving Tardieu Laurent Chateauneuf du Pape with Wine, Food Pairing Tips
Tardiue Laurnet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Tardieu Laurent is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Tardieu Laurent is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, tomatoes and cheese.
The white wine of Tardieu Laurent is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Tardieu Laurent also produces wine in numerous other Northern Rhone Valley appellations including: Cote Rotie, Hermitage, Cornas, St. Joseph, Gigondas, Vacqueyras, Condrieu and in the Cotes du Rhone appellation as well.
Tardieu-Laurent Wine Tasting Notes
14 Vintages 37,344 Views Sort by Vintage-Rating
|2013||Tardieu-Laurent Vieilles Vignes (Châteauneuf-du-Pape)|
Thyme, smoke and red fruits, with a touch of oak create the nose. Medium bodied, with a soft, forward round style, this will drink well early. The wine was made from a blend of 90% Grenache and 10% Syrah.
2,063 Views Tasted Sep 7, 2015
Oaky, medium bodied, soft and smooth, this modern styled wine will provide its black cherry, thyme, and round textures early.
1,492 Views Tasted Sep 7, 2015
|2012||Tardieu-Laurent Vieilles Vignes (Châteauneuf-du-Pape)|
Still showing a bit of oak on the nose, the wine is round, plushly textured and offers its kirsch, black and red cherries, smoke, and thyme character with ease.
1,787 Views Tasted Sep 8, 2017
Still young as expected, Full bodied, concentrated, powerful, oaky and tannic, the fruit is there, but for now, the oak, licorice and smoke take center stage. Give this at least another 5-8 more years.
1,186 Views Tasted Mar 15, 2018
|2010||Tardieu-Laurent Cuvée Spéciale (Châteauneuf-du-Pape)|
From 100% Old Vine Grenache, the wine offers an oak, licorice, ripe, sweet, fat, jammy black raspberry, herb and black pepper filled profile with lush textures and a round mouthful of fruit in the finish. I'd probably like this wine more if the oak was more subdued.
4,121 Views Tasted Jan 13, 2014
|2009||Tardieu-Laurent Vieilles Vignes (Châteauneuf-du-Pape)|
Concentrated, lush, round, fat and oaky, with licorice, black cherry, jam, and espresso on the nose and palate, Distinctively modern, with a plush character, if the oak becomes less apparent, this will be a better wine.
1,203 Views Tasted Mar 4, 2018
|2009||Tardieu-Laurent Vieilles Vignes (Hermitage)|
Dark in color, round and almost fat in texture, the wine is concentrated, the fruit is ripe, but there is a strong oaky sensation at this stage, which really needs to dissipate before this becomes fun to drink.
668 Views Tasted Oct 4, 2018
With an oaky starting point, the wine has layers of sweet, ripe, red fruits, smoke, espresso, thyme and licorice to offer. There is softness and round textures on the palate, but this is quite modern stylistically, and the oaky notes are still present from start to finish. It is a good wine, but I wish there was less of an oaky quality to the wine.
741 Views Tasted Oct 4, 2018
I do not get the high scores for these wines. Pepper, stone, coffee, smoke and blackberry notes are fine. The wine offers good concentration of flavor, but I find the aromas and plum, cassis and cherry finish to have too much oak. This might change with time, but I am not cellaring any. Still young and tanninc, this needs another decade before it might become more fun to drink. The wine is well made, but it fails to excite me.
2,683 Views Tasted Feb 16, 2012
|2001||Tardieu-Laurent Cuvée Spéciale (Châteauneuf-du-Pape)|
The fruit seems to have dropped. The wine was on the tart, cherry side that made it not that interesting to taste. Drink up before it loses more fruit.
2,020 Views Tasted Aug 12, 2013
Deep, dark full bodied, concentrated and fat. Oak, blackberry, stone, kirsch, pepper and spice box sensations are all over the place. This intense wine is still a baby. Give it at least another 5 more years. 93 Pts
2,661 Views Tasted Feb 11, 2011
This is one of those wines I just don't get. I bought a case. I continue working my way through it. There is a lot of ripe cherry, earth and bacon fat as well as soft, plush textures. Where is the problem? At 13 years of age, there is too much vanilla oak in the nose and mouth. It feels dry and woody in the finish. 6 bottles down, 6 more to go.
2,989 Views Tasted Mar 15, 2012
When first opened, the wine offered strong earth and barnyard scents which faded after 30 minutes. This was followed by licorice, crushed stone, kirsch liqueur, smoke and floral aromas. Full bodied, rich, fat and concentrated with ripe black cherry and plum flavors, this plush textured wine has become more interesting with age. The wood has integrated into the wine which is a much more fun drinking experience than it was a few years ago. This is close to mature and should drink best by the time the wine celebrates it's 20th birthday.
2,818 Views Tasted Jul 20, 2011
With a perfume filled with pepper, kirsch, herbs, fennel, jam and oak scents. This powerful, concentrated wine is rich, mouth filling and intense. Yet, even with all this power, there is enough freshness to give the spicy, kirsch and black raspberry finish lift and balance. This is starting to drink well and should continue to improve from here.
3,107 Views Tasted Feb 11, 2010
An oaky, modern expression of Cote Rotie. The wine has ample ripe fruit and freshness, but there is a dryness in the lushly textured finish from the oak that takes away from the overall experience. This is ready to drink.
2,737 Views Tasted Aug 16, 2015
Kirsch, earth, espresso bean, smoke, anise, plum, vanilla, olive tapenade, jam and stone create the perfume. Lush in texture, but there is a bit too much wood in the sweet, ripe, fruit filled finish.
2,315 Views Tasted Aug 12, 2012
Blackberry, smoke, raisin, earth, charcoal and fresh herbs. Big, dense and concentrated, there is a lush, plum and blackberry quality to this juicy, modern styled Hermitage. I’d give it another 3-5 years to see how it develops.
2,753 Views Tasted Jun 3, 2012