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Tardieu-Laurent Hermitage 2003

Syrah/Shiraz from Hermitage, Rhone, France
  • RP95
0% ABV
  • WS95
  • WS95
  • RP98
  • WS90
  • RP93
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0% ABV

Winemaker Notes

Heralding from the "Queen Appellation," it deserves a spotlight for shining bright among the wines of this vintage from northern Rhône. Its color is a deep, opaque red. Like an athlete built for endurance, this wine is meant to stand the test of time and will age beautifully.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2003 Hermitage is a classic – a backward, huge, massive wine that is just oozing with creme de cassis and melted licorice along with some toasty new oak smells. The wine is full, rich, and in need of a good decade of cellaring. A 50-year wine that should prove to be utterly extraordinary by 2016 or so, its massive concentration and great purity argue for long-term cellaring.
Rating: 95+
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Tardieu-Laurent

Tardieu-Laurent

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Tardieu-Laurent, Hermitage, Rhone, France
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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.

Hermitage

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One of the smallest and most important Syrah regions of northern Rhone, Hermitage is practically one single south-facing slope of crushed granite, thinly covered with varied, yet well-charted soil types. Many climats (well identified parcels) exist within Hermitage and while some smaller producers make single climat Syrahs, some larger ones blend to make one balanced expression of the appellation.

Though the AC regulations allow the addition of up to 15% white grapes to a red Hermitage, in practice it is usually made from Syrah alone. Winemaking is pretty traditional—or you might say historic—with hot fermentations and aging in older barrels of various sizes. The best wines, characterized by deep, dense and sexy flavors of black fruit, cocoa, licorice and tobacco, have massive textures and a solid 10-20 years aging potential.

The region of Hermitage is totally enclosed; the only place it could go really is to literally fall down its own hill into the city of Tain or the Rhone River. Soil erosion is a problem and terraces exist alongside the hill in order to keep the earth in place. Crozes-Hermitage encloses the region entirely to its north and south.

While Hermitage seems synonymous with some of the best Syrah on the planet, actually about one third of the wine produced here comes from white grapes. The full, lush and robust Marsanne or the less common, but almost more charming, Roussanne create wonderful whites in which the best have great potential for aging, like the reds.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

DOB134474_2003 Item# 134474