2012 Tardieu-Laurent Châteauneuf-du-Pape Vieilles Vignes Châteauneuf-du-Pape Rhône France Wine Tasting Note

  1. 2012 Tardieu-Laurent Vieilles Vignes (Châteauneuf-du-Pape)

    1. 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.

      92 points - Tasted
      1317 Views
Tardieu1 Wine Tasting Notes, Ratings

Tardieu Laurent Hermitage Vineyards, Wines, Winemaking

In Hermitage, Tardieu Laurent produces 1 Hermitage Rouge wine and 1 Hermitage Blanc.

Tardieu Laurent Hermitage Rouge comes from vines planted in the Pierrelles and Roumeas lieux-dits. The vines are on a steep, rocky, hillside terroir of granite and clay soils. The wines are aged in a combination of new and used, French oak barrels for 12 months. The next 12 months of the aging process takes place in foudres before bottling.

Tardieu Laurent Hermitage Blanc, the vines are planted in the Beaumes, Murets and Pierrelles lieux-dits. The terroir is clay and granite on a steep, rocky part of the slope. The wine is aged in new and used French oak barrels for 24 months before bottling.

Serving and Decanting Tardieu Laurent Hermitage with Wine, Food, Pairing Tips

Tardieu Laurent Hermitage Rouge 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 2-4 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.

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 in Hermitage today.

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.

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