Clos de la Roilette "Cuvee Tardive"

Will you still love me when I'm no longer young and beautiful? Drink when young.
  • $59.00

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Primary Notes: Plum Licorice

Secondary Notes:

Tertiary Notes:

Body: Medium -

Dryness: Dry

Acidity: Medium +

Tannin: Medium -

Alcohol (%):

Origin: Beaujolais, France

Maker: Clos de la Roilette

Grape: Gamay

Fermentation: Biodynamic Steel Only

Awards: >90 pts


Serving Temperature: Best enjoyed at 16-18 Degrees

Asian Food Pairing: Lamb skewers, wagyu beef

Western Food Pairing: Rack of lamb, steak


Clos de la Roilette "Cuvee Tardive" 2021

Clos de la Roilette "Cuvee Tardive" is one of Beaujolais' longest lived and most profound wines.
This cuvée is a selection of old vines (over 60 years old) planted on more clayey soil, giving more concentration and intensity of fruit. With a ruby ​​red garnet purplish color, it has a pleasant relief with a fine and serene fabric. The nose with a fine aromatic evolution combines fruits, spices, smoke. On the palate, the attack is fine and regular, with subtle notes of chewiness, present without being hard, finely racy. To be enjoyed relatively young while also being able to reserve a few dark places for it in your cellar and thus combine good 'beef-fashion' and good bourgeois cuisine.
Roilette's Tardive is sourced from two parcels of eighty-year-old vines perched directly on the border of Fleurie and Moulin-à-Vent, which produces Beaujolais' deepest, most complex and ageworthy wines. Alain Coudert is eager to point out that the division between Fleurie and Moulin-à-Vent begins at the tree line, but the soils are exactly the same.
Give Clos de la Roilette Fleurie Tradition a try!
- 93 PTS
The 2017 Fleurie Cuvée Tardive reveals a deeper, richer bouquet of dark cherries, red fruit compote, quince and rose petal. On the palate, it's full-bodied, ample and lavish, with a deep, concentrated core and rich structuring tannins. This is a decidedly serious Fleurie, its name alluding to its aging potential and not to a later harvest, and it will demand 3 or 4 years of cellaring at a minimum.