From eighty year-old vines on clay and granite soil. By "Tardive," Clos de la Roilette owner Alain Coudert implies that one should wait for this wine to mature, in this case probably about 5 to 7 years, although it is already very drinkable now. The fruit is manually harvested and fermented in whole clusters with native yeasts in open-top, neutral wood vats with the cap kept submerged; the maceration for Tardive is approximately 18 days. Aging takes place in old foudres until bottling.
Deep garnet color. A cool-toned and well-structured wine, with intense aromas of black cherry and raspberry, violets, stone, smoke, and black pepper. The palate is smooth, earthy and floral, with flavors of black raspberry and crushed strawberry layered over earthy spice and stone. The finish is long and mineral.