Bill Nanson Burgundy Report: "Parcels here in Roilette from old vines of at least 70-years-old “Really the cuvée to drink a little later – but I don’t write vieilles vignes because it really doesn’t mean that much.” 90% elevage in foudres for about 8 months. The name tardive is not because they choose later harvesting, rather because these vines take longer to mature.More discreet aromatics, but precise and even saline. Ultra precise in the mouth – great definition – with a growing wave of flavour. Almost silky, the tannin present but grainless. Just growing wider and wider in the mouth – the finish has aniseed and violets – really complex. Ooh – that could be a great one – it’s already fabulous and just getting better and better!"(02/2025) 100% Gamay. From the oldest estate vines, which are 80 years old and up, on heavy clay soils with relatively little granite and quite a lot of the iron-like mineral manganese. "Tardive" does not mean that the harvest is late but rather is a reference to the wine's ability and need to age for years. The farming is sustainable. All vineyard work is done by hand, with the soils worked only superficially, at most twice per year, to protect the roots of these old vines. Vinification is traditional, semi-carbonic Beaujolais style. The whole clusters are harvested by hand and fermented spontaneously with native yeasts in open-top concrete tank. Maceration lasts around 18 days for Tardive, with a submerged cap rather than punchdowns.