A good wine with good value, this is a great introduction to Syrahs from the southern part of Northern Rhône. Ready to drink now, it shows off the excellence of the 2009 vintage.

• 

  Deborah Adeyanju

  An inky, nearly opaque purple. The nose is evolving, offering animal scents, wet leaves, wet earth and a slightly rancio element, as well as meat, truffles, currants and other dark fruit. The palate suggests mocha, black raspberries, and blackberries, with violet emerging on the mid-palate. Well-integrated, with grippy tannins. Robust, expansive wine with a smooth texture that complements its massive frame. Approachable now but likely to drink well through 2024. Serve with roasts or smoked meats.

  Food pairing: Serve w/roasts or smoked meats

A play on the words nouvelle (new) and ère (era), this wine is actually sourced from the oldest vines on the Jaboulet domaine, including some once used to produce Paul Jaboulet Aîné’s most famous wines. A great introduction to Rhône Syrahs and a great value!

• 

  Deborah Adeyanju

  Intense black olive, dark chocolate, and dark fruit scents on the nose with mossy and briny notes developing as well. Full-bodied, with ripe blackberry and black currant flavors bursting onto the palate along with something suggestive of clay. Mouth coating, with a slightly waxy texture, well-integrated tannins, and a lengthy finish. Weighty, fleshy, and rich, with an intense concentration of fruit. Likely to be approachable from around 2016 and then drink well through around 2026 or beyond.

  Food pairing: try with a spicy beef kebab or roasted pork

This Cornas is made from recently planted Syrah vines and will show off the boldness of its vintage after some cellaring. A wine to watch in vintages to come!

• 

  Colin Talcroft

  Deep, blackish red with a startlingly opulent nose suggestive of dark fruits, violets, anise, wood, vanilla, and dark chocolate, but with a powerful overlay of honey. The sort of wine you can happily linger over before the first sip. The attack is surprisingly soft, but that’s followed by a rush of grippy tannins masking rich, dark fruit, and then a protracted finish that leaves more delicate tannins dancing on the tongue. An extraordinary juxtaposition of power and delicacy. Simply beautiful wine. Hard to resist now, but likely to handsomely repay cellaring.

  Food pairing: Steak with black pepper, olives, or shiitake or porcini mushrooms; venison; duck; rabbit or other game or fowl; terrine; grilled eggplant; lamb; veal chops with morels

While most white Ermitages are made from a combination of Marsanne and Roussanne, this one is made from 100% Roussanne grapes, which lend a rich, soft elegance to this very unique wine. This vintage (2007) is ready to drink now!

• 

  Colin Talcroft

  A delightfully complex and expressive nose overflows with honey, vanilla, and grassy scents, as well as gardenia, toast, hazelnuts, caramel, the slightly oxidized scent of a fino sherry, and something suggestive of fine Cognac, making this wine a pleasure just to wave under the nose—but don’t stop there; it’s equally tasty, with opulent, ripe, honeyed flavors that beg to be paired with nutty, earthy foods. Simply delicious. Drinkable now, but likely to continue to evolve.

  Food pairing: Spiced, baked squash; grilled fish with bamboo shoots, shiitake, or wild mushrooms; mushroom quiche; rabbit with wild mushrooms

Good for cellaring. While most white Ermitages are made from a combination of Marsanne and Roussanne, this one is made from 100% Roussanne grapes, which lends a rich, soft elegance to this very unique wine. The 2009 requires aging; the 2007 vintage is ready to drink now.

• 

  Cheryl Bringuez

  Round and bursting with delectable fruit—apples and pears—with a bit of vanilla as well. Full-bodied on the palate with plenty of tart juiciness on the finish. Deliciously balanced.

  Food pairing: Cheddar cheese

While most Ermitage is refined or delicate, we find that this one packs a punch! Its strength is a signature of the oak fermentation process, which the Jaboulets only apply to select Syrahs.

• 

  Cheryl Bringuez

  Rustic, with barnyard scents and good structure suggesting longevity. Blackberry and blackcurrants on the palate, along with smoky meat and mushrooms. Fruit-driven but expect the dark fruit to soften with time, letting more earthy characteristics show through.

  Food pairing: Beef stew