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.

Tardieu1 Wine Tasting Notes, Ratings

Tardieu1 Wine Tasting Notes, Ratings

Everything about Tardieu Laurent, Hermitage 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 Hermitage 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. Michel 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 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. Chapoutier is another. 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, and Cote Rotie. In Cote Rotie, their fruit is sourced from Moulin, Chavaroche, Vailliere, Landonne and Rozier lieux-dits. Michel Tardieu is also working in the Bordeaux appellation with estates in the Right Bank in the St. Emilion appellation.

Tardieu Laurent is not shy about using new oak, or modern wine making techniques. Many of their wines are very modern in style from the Northern Rhone Valley, as well as in the Southern Rhone. 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 the 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 for the aging and bottling.

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.