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

2012 Tardieu-Laurent Vieilles Vignes  (Châteauneuf-du-Pape) 92

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.

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Tardieu1 Wine Tasting Notes, Ratings

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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