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Tardieu-Laurent Gigondas Vieilles Vignes 2009

Rhone Red Blends from Gigondas, Rhone, France
  • RP93
  • WE92
  • WS94
  • RP90
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Winemaker Notes

A dark wine, a touch austere, with energy to spare. A traditional wine crafted in the tradional way.

Critical Acclaim

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RP 93
The Wine Advocate

The most provocative wine, and to my palate, the most complex, is the 2009 Gigondas Vieilles Vignes. With notes of bay leaf, crushed rock, blueberry, raspberry, and spring flowers, the wine has terrific stuffing and full-bodied richness. It is a heck of a Gigondas that should drink nicely for 10-15 years.
Range: 91-93

WE 92
Wine Enthusiast

Despite incredible levels of ripeness - evidenced by notes of chocolate and dried fruit - this wine features a bit of garrigue on the nose and licorive flavors on the palate, which together impart a sense of freshness. Full bodied and richly textured, it ends in a silky dusting of cocoa powder-like tannins.

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Tardieu-Laurent

Tardieu-Laurent

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Tardieu-Laurent, , France - Rhone
Tardieu-Laurent
Domaine Tardieu-Laurent was established in 1994. It is a partnership between Dominique Laurent, a former pattisier (and with the girth to go with it) and one of the hottest names in Burgundy, and Michel Tardieu, a dynamic young winemaker. Tardieu-Laurent is an extremely unusual operation in that they are a négociant only, buying young wines from growers all over the Rhône, which they mature and blend before bottling. They own no vineyards and don't buy grapes, only wine.

Tardieu-Laurent is very much an "artisan" producer, making between half a dozen and 20 or so barrels of each wine. The majority of the wines are from the southern Rhône although superb cuvees of Cote Rôtie and Hermitage are also produced. The wines are all aged in small oak casks (often 100% new) and bottled with no fining nor filtration. Michel Tardieu proclaims himself as a confirmed terroirist, insisting that his aim with each appellation is to express powerfully the fruit and sense of place, never masking these factors with wood.

Montalcino

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Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

YNG528927_2009 Item# 114600

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