1999 Tardieu-Laurent Hermitage Hermitage Rhône France Wine Tasting Note

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1999
93
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

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

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When to Drink Tardieu Laurent, Anticipated Maturity, Decanting Time

Tardieu Laurent, when young, should be decanted at least 2-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Tardieu Laurent is usually better with 7-10 years of cellaring and should be at its best between 10-20 years of age.

Serving Domaine Tardieu Laurent 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.

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.

Tardieu Laurent Hermitage Blanc 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 has in past produced a Cuvee Classique, Eremites and a Vieilles Vignes, all from Hermitage. None of those wines are being produced today.

The few wines I've tasted from Cote Rotie and Hermitage produced by Tardieu Laurent seem to retain a strong oaky quality, even after a decade of bottle age.

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