...beautiful nose of jammy black fruits, melted licorice, camphor, spice, and vanilla, it possesses great presence and a viscous texture, yet is remarkably light on its feet. It is a tour de force in winemaking.
Maison Tardieu-Laurent was started in 1994 as a partnership between Dominique Laurent, a former pastry chef who re-fashioned himself as maker of “garagiste” Burgundy, and winemaker Michel Tardieu, a Rhone Valley negociant. Today it is solely owned by the Tardieu family. Located in Lourmarin, in Southern France, the domaine makes wines from nearly every southern and northern Rhone Valley appellation. It produces Chateauneuf-du-Pape, Cornas, Cote Rotie, Gigondas, Hermitage and Vacqueyras, among other wines.
Châteauneuf-du-Pape, the appellation, is a large area of nearly 8,000 vineyard acres centered around the picturesque town of Chateauneuf-du-Pape. Located in southeastern France just north of the Avignon hills, the name of the appellation means “new castle of the pope” and it is a reference to the 14th century, when the Popes of Avignon built summer homes in the Southern Rhone Valley. Today the appellation is one of the most renowned in France and its terroir is known for layers of small pebbles, called “galets.” The stones in the soil are thought to help store heat and keep the soil warm, which helps ripen the grapes. The stones also help keep the soil from drying out in hot summer months. In 1923 Châteauneuf-du-Pape was a leader in establishing the idea that AOC wines in France should be made only with specified grapes, and the appellation allowed 13 grape varieties to be used. Since then the rules have been slightly modified to include several more allowable grapes. Red and white wines are produced, though in practice about 97% of all Châteauneuf –du-Papes are reds made with a blend of Grenache Noir, Cinsault, Counoise, Mourvedre, Muscardine, Syrah and Vaccarese. The red wines of this appellation are prized for being big, rich, spicy and full-bodied. White wines of the appellation are made with Grenache Blanc, Clairette, Bourboulenc, Roussanne, Picpoul and Picardin. Whites are floral, fruity and relatively full-bodied.