Domaine Jean Tardy & Fils is the story of three generations of vignerons who, over the decades, have earned reputations for making some of the most terroir-driven and remarkable wines in the Côte d’Or. In 1920 Victor Tardy found vineyard work at Domaine Camuzet, where he so impressed the domaine’s owners that in 1945 they asked him to work “en métayage,” or as an independent sharecropper and winemaker. By 1966 his son Jean had taken over and was working additional vineyards “en metayage.” Jean’s son Guillaume studied oenology in college and in 2003 took over Domaine Jean Tardy, which today includes about 20 acres in several appellations. Guillaume’s wines have earned compliments from reviewers. Wine Advocate wrote that Guillaume “is one of the young and upcoming winemakers of Vosne-Romanée. Tardy’s wines often have a modern sheen, perhaps even a glossiness that distinguished them from others.”
Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.
This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.