Tardieu Laurent, Cote Rotie, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. 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 Cote Rotie History, Overview
Tardieu Laurent takes its name from the two original, founding partners, Michel Tardieu and Dominique Laurent. Unlike many well-known negociant firms, Tardieu Laurent is not steeped in history. It’s a relatively young company. Prior to the entering the wine business, Dominique Laurent worked as a pastry chef. Tardieu became interested in the wine business at an early age. When they began their partnership, Michel Tardieu was already an experienced negociant. Michel and Dominique ended their partnership and today, the company is managed solely by Michel Tardieu. Michel Tardieu decided to retain the name of Tardieu Laurent.
Tardieu Laurent is one of the top Rhone wine negociant firms. They are one of the few domaines that strives to use biodynamic farming techniques. They produce wines from Burgundy as well as from a myriad of Rhone appellations including; Condrieu, Cornas, Crozes Hermitage, St. Joseph, St. Peray, Languedoc, Chateauneuf du Pape, Hermitage and Cote Rotie. In Cote Rotie, their fruit is sourced from Moulin, Chavaroche, Vailliere, Landonne and Rozier. Michel Tardieu is also working in the Bordeaux appellation with estates in St. Emilion.
Tardieu Laurent Cote Rotie Vineyards, Wines, Winemaking
Tardieu Laurent is not shy about using new oak, or modern wine making techniques. Many of their wines are very modern in style. As Tardieu Laurent makes wine from purchased fruit, they focus on obtaining the best sources possible. They seek out growers with old vines that farm to obtain low yields. Tardieu Laurent does not participate in the vinification process of their Northern Rhone Valley wines. Instead, they send the barrels they want the wine raised in directly to the growers. When the wines have finished fermentation, the barrels are transferred to the cellars of Tardieu Laurent. Once the wine has finished fermentation and is safely in barrels, they are moved to the Tardieu Laurent cellars.
Tardieu Laurent Cote Rotie comes from vines planted on the Cote Brune and is made using 100% Syrah. The Syrah vines are old, with an average age of 60 years. The vines are planted in the Chavaroche, Landonne, les Rochains and Rozier lieux-dits. The wine is aged in a combination of 100% new, French oak barrels and 1 year old, French oak barrels for 12 months. Next, the wine is aged for an additional 12 months in foudres, before bottling.
Serving and Decanting Tardieu Laurent Cote Rotie with Wine, Food, Pairing Tips
Tardieu Laurent is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-3 hours, depending on the character of the vintage. 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 best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Tardieu Laurent is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Condrieu, 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.
The few wines I’ve tasted from Cote Rotie and Hermitage produced by Tardieu Laurent seem to retain too much of an oaky quality, even after a decade of bottle age.
Tardieu-Laurent Wine Tasting Notes
12 Vintages 32448 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.
1790 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.
1383 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.
1491 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.
178 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.
3917 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.
510 Views Tasted Mar 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.
2624 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.
1934 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
2579 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.
2928 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.
2760 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.
3045 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.
2367 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.
2259 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.
2683 Views Tasted Jun 3, 2012