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Not a wine for the oak-averse, as it’s slathered with cinnamon, vanilla and other baking spices from aging in special barriques. Exotic, but built on a solid foundation of cherry fruit. Drink now–2010. 1 Note
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Extraordinarily supple, with ripe cherry flavors and layers of dried spices. It’s certainly ripe enough and shows good fruit underneath, but it’s dominated by vanilla and oak-derived spice at this stage. 1 Note
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Yes, the new oak characteristic of T-L wines is here, but there’s also plenty of black cherries and even a hint of garrigue lurking underneath. It’s a full-bodied Côtes-du-Rhône, with a chewiness to the fruit and a long, cedar-vanilla finish. 1 Note
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Loaded up with toast and vanilla, as you might expect from Tardieu Laurent, but the wine shows plenty of weight and concentration under the wood, and some underlying pear and melon fruit ultimately finds its way out. It's a rich, succulent mouthful of oak and fruit for near-term drinking. 1 Note
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This lush wine will be too oaky for purists, but there is no denying the superb quality of the underlying fruit. It’s full-bodied, soft and succulent in texture, with cassis fruit framed by ample cedar and vanilla. A blend of 60% Grenache and 40% Syrah. Drink now–2018. 1 Note
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Shows off the TL barrel regime, with toasty, mealy notes and hints of vanilla that come close to overwhelming the honeyed pear fruit. Turns fresh and pineapple-y on the finish, so give it another year in the bottle to knit all its pieces together. 1 Note
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This intriguing wine displays an almost fumé-style smoky minerality on the nose, followed by flavors of pear and toast. It's a focused, medium-bodied blend of 50% Marsanne and 50% Roussanne, with a finish that won't quit. 1 Note
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My only gripe with the Tardieu-Laurent wines is not their overall quality—I found every one I tasted to be very good—but that the use of oak obscures some of their more delicate characteristics, at least at this young stage. This Gigondas is wonderfully perfumed with vanilla and a vast array of dried spices, and it shows richly supple fruit notes of cherry and apricot. It’s delicious now—in its own way—but maybe the wood will be more effectively integrated in a couple of years. 1 Note
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Tardieu-Laurent, Cote Rotie - 2006 - 2006
