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Tardieu-Laurent Rasteau Vieilles Vignes 2010

Rhone Red Blends from Vacqueyras, Rhone, France
  • RP93
  • WS93
14% ABV
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  • RP90
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14% ABV

Winemaker Notes

This Rasteau is a worthy ambassador of the terroir. The appellation was upgraded to cru this year; a long-awaited and well deserved distinction. Exemplary southern Rhône in style, it has a forward style, great concentration and warrants several years in the cellar.

Blend: 75% Grenache, 25% Syrah

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
e 2010 Cotes du Rhone-Villages Rasteau Vieilles Vignes reveals the muscular, chocolaty, scorched earth, dense Grenache character of this sun-baked hillside appellation. With a dense ruby/purple color as well as a macho style, this 90% Grenache cuvee is rustic, earthy, full-bodied and massive. Cellar it for 2-4 years and drink it over the following 15+.
Range: 91-93
WS 93
Wine Spectator
Captivating, with fig, boysenberry, linzer torte and blueberry notes all melded together, wrapped with fruitcake and licorice snap and then coursing through the graphite-filled finish. Very dark in profile, with a Turkish coffee note in the background, but great cut and spine overall. Best from 2013 through 2020.
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Tardieu-Laurent

Tardieu-Laurent

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Tardieu-Laurent, France - Other regions
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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.

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Vacqueyras

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This charming appellation within the Côtes du Rhône Villages was second only to Gigondas to earn its own village appellation status. Its wines may be red, rosé or white—though hardly any is white. Its high winemaking standards follow many of the same rules as Chateauneuf-du-Pape. But for Vacqueyras red wines, half of the grapes have to be Grenache and the remainder is usually a combination of Syrah, Mourvedre and Cinsault.

While they can be robust and rustic in style, typically a great Vacqueyras red combines delicate aromas with intense fruit and a bright, crisp texture. They certainly don’t lack any character and show an abundance of black cherry, wild berry, plum, fig, baking spice, and a touch of game or smoke.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

YNG798720_2010 Item# 122329