Michel Tardieu is a micro négociant-éleveur. He and his oenologist son Bastien buy wines, according to the quality of the vineyard, in their raw, fermented state. These wines generally undergo malolactic fermentation under their watchful eyes and together, Michel and Bastien look after both the maturation and the blending. Given that the accurate translation of terroir and vintage is fundamental to the Tardieu-Laurent mind-set, intervention is wonderfully minimal. None of the wines are fined and only a few have a very light filtration
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"This is from From four sites: La Madonne sur Chavanay, Coteaux Vitrine sur Saint-Pierre-de-Boeuf, Sainte-Epine sur St-Jean de Muzols and les Oliviers sur Mauves. Serine was the original clone of Syrah. 100% Syrah and Serine, the former vines being over 60 years old, the latter 100-120 years old. One third whole bunch fermentationAged for 12 months in new and one year-old barrels, before spending eight months in foudres. Violets galore on the nose, dried herbs and black pepper spice. An aromatic assault, which carries through to the palate. Medium bodied but brimming with life, the perfume ballooning from the liquid. The tannins are supple, totally unobtrusive.
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The Rhône wine region comprises two discrete vineyard areas whose landscapes, soils, climates and even grapes vary significantly, resulting in distinctly different wine styles.
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