A light but elegant Saint-Joseph, created with Syrah grapes grown on the upper half of granitic hillsides and aged 9 months in oak. We find it great for everyday drinking.

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  Cheryl Bringuez

  A Syrah that’s both a great value for everyday drinking and good to have a stock of in the cellar. Flavors of dark berries and spice, solid structure, and nice acidity. Very rich and ripe. Ready to drink, but I would recommend cellaring it through 2017–2019.

  Food pairing: Grilled lamb

A light but elegant Saint-Joseph, created with Syrah grapes grown on the upper half of granitic hillsides and aged 9 months in oak. We find it great for everyday drinking.

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  Colin Talcroft

  Light, fruity, grapey scents mingle with suggestions of caramel, butter, and ripe red fruit. Straightforward and immediately appealing on the palate with an attractive, sapid quality. Good body, light tannins, and good acidity combine for a balanced flavor profile. Savory, subtle, restrained. Appealing now but likely to soften somewhat with another year or two in bottle.

  Food pairing: Lamb; sausages; grilled or barbecued meat; pungent stews; pepper steak; dishes flavored with olives or pungent herbs

Rarely exported, this white Saint-Joseph is made of 100% Marsanne grapes, grown on granitic soil. More flavorful and fruity than an Ermitage White, with more richness and breadth on the palate than a Saint-Peray.

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  Cheryl Bringuez

  A wine with great depth and a complex, bright nose. The citrus comes out, but the fruit is ripe so this wine is approachable now. This wine is nicely balanced with citrusy acidity giving way to more depth and richness as you sip.

  Food pairing: Sushi

A late-harvest sweet wine, unusual for the region, the Condrieu Patience evokes violet and yellow fruit. Harvested from 20-year-old Viognier vines and only made on exceptional years, Patience is a lovely reward for those who can wait for it.

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  Cheryl Bringuez

  In lieu of dessert, some prefer to serve a decadent dessert wine with an accompaniment of cheeses. This beauty has flavors of honey, apricot, acacia, and pure joy. Very pleasant, honeyed mouthfeel. Stone fruits a-plenty on a drawn-out finish. A dessert wine, but not syrupy, thick, or overly sweet. If you find an irresistible blue cheese or camembert, pop the cork on this bottle to go along with it.

  Food pairing: Cambozola cheese

A dry but mellow cuvée, this Condrieu is a blend from 30-year-old Viognier vines in different parcels. We find it sweet but not cloying, perfect with food.

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  Deborah Adeyanju

  The nose—mostly suggesting wet stone, earth, and mushrooms—has an almost rancio character with hints of white flowers and other floral elements in the background. Honey and lychee flavors play on the palate. Rich and heady, the fruit flavors are so concentrated the wine gives an impression of sweetness, yet it is quite dry. Stony minerality marks a lengthy finish.

  Food pairing: Indian and other Asian foods

Pichon’s Côte-Rôtie is lighter and more elegant than Côte-Rôties from other producers. Made with Syrah and Viognier grapes from 30-to-40-year-old vines, then raised 13 months in 75% new oak, this is a sumptuous, full-bodied Rhône that ages slowly.

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  Deborah Adeyanju

  Toasty oak and blackberry aromas on the nose are prominent elements on the palate as well, joined by truffles, dark chocolate, and background floral notes. Dense, with a chewy texture and muscular tannins, this full-bodied strongman needs time. Likely to be approachable from 2017–2019.

  Food pairing: Game, juicy steak in a pepper sauce

The Guide Bettane et Desseauve gave this wine a commendable 15/20 rating. Fermented in stainless steel tanks, it’s raised 13 months in new oak barrels.

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  Cheryl Bringuez

  Freshly picked strawberries rolled in white pepper on the nose. On the palate, this wine has more spice than fruit but as the wine ages more fruit will pop out. For now, plenty of pepper and nutmeg lingers on the finish.

  Food pairing: Steak

Made exclusively from the Rozier parcel, with vines 10-55 years-old, this Côte-Rôtie blends sturdy Syrah grapes with a small amount of delicate Viognier. Raised 13 months in mostly new oak.

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  Cheryl Bringuez

  Tasty and approachable now, but likely to develop through around 2017. Delicious tangy raspberry flavors. The nose is not especially earthy, but you can taste a hint of clay soil on the mid-palate.

  Food pairing: Charcuterie

Made exclusively from the Rozier parcel, with vines 10-55 years-old, this Côte-Rôtie blends sturdy Syrah grapes with a small amount of delicate Viognier. Raised 13 months in mostly new oak.

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  Cheryl Bringuez

  Slightly muted savory nose, this wine can use some more time in the bottle but the fruit will express itself with time. Bold and grippy finish.

  Food pairing: Brisket

Created with Pichon’s oldest and best exposed Viognier vines, then aged in new oak for 9 months, this Condrieu is rich, ripe, and concentrated. It is Pichon’s top Condrieu!

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  Cheryl Bringuez

  A happy, zingy wine with loads of pear, tangy apricot, and spice. Ripe fruit but also herbal notes (I detected a bit of basil.) A perfect wine to drink outdoors with grilled fish and spring vegetables.

  Food pairing: Grilled halibut

The top Côte-Rôtie of the domaine. Grown in the Côte Blonde, whose paler, more crumbly soils yield more delicate and earlier-drinking wines than its neighbor, the Côte Brune, this Syrah was raised 18 months in new oak. Already dazzling now, it will reward for the next 8-10 years.

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  Cheryl Bringuez

  This wine should be opened next to a fireplace on a cold winter day. Bold flavors of berries, vanilla and mocha with a hint of smoky earth. Rich mouthfeel with plenty of fruit lingering on the finish.