This is the prestige wine — best white of the domaine — harvested from the best and oldest Marsanne and Roussanne vines to create a blend with substance and finesse. Made in very small quantities, this wine flies off the shelves in France. Get it while it lasts!

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  Cheryl Bringuez

  Fresh, with stone-fruits, minerals, and spring flowers. Approachable and easy to drink but with an acidic backbone that suggests pairing with cheeses and fruit.

  Food pairing: Brie and pears

Drinkable now, but will improve with age. This is a rich, strong, beautiful wine, made from terraced Syrah parcels south of Tournon.

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  Colin Talcroft

  A very deep, inky red with rustic, meaty, earthy scents on the nose along with a streak of violets and ripe, red fruit. The palate, mirroring the nose, is suggestive of violets and bright fruit but also something earthy and meaty. Beautifully balanced with brisk acidity, seductive fruit, and prominent but delicate tannins. An unusually nuanced and elegant example of wine from Saint-Joseph—an example of what this appellation can achieve at its best.

  Food pairing: Chicken with morels, ratatouille, duck, lamb, turkey, lasagna, pizza

Drinkable now, but will improve with age. This is a rich, strong, beautiful wine, made from terraced Syrah parcels south of Tournon.

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  Colin Talcroft

  A deep, inky red color. A slightly restrained nose suggests blueberries, cocoa, and hints of soy. Although somewhat closed, it still has real presence on the palate, boasting dark fruit, cocoa, and blueberries. Still rather closed, it suggests an attractive softening in the years to come. A wine to watch.

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

Awarded a gold-medal in 2013 by Concours General Agricole Paris, this Syrah is said to exemplify the traditional style — rustic and sunny — of the appellation. Requires extensive cellaring.

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  Deborah Adeyanju

  The nose, characterized primarily by dark, jammy fruit, mushroom scents, leather, and spice, makes the wine seem young. The palate is full-bodied with a meaty intensity. The wine is dense and chewy, but with an ethereal quality to the blackberry, blueberry, and violet flavors present. Has well-integrated tannins. There is an attractive, savory mushroom quality to the finish. Likely to be approachable around 2017.

  Food pairing: venison and other full-flavored meats

Awarded a gold-medal in 2013 by Concours General Agricole Paris, this Syrah is said to exemplify the traditional style — rustic and sunny — of the appellation. Requires extensive cellaring.

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  Colin Talcroft

  A deep, inky, black-red. Cocoa and spice on the nose, but still rather closed. The palate is equally undeveloped. However, soft tannins, good acidity, and a strong underlying intensity suggest this wine will blossom in the future. A wine for the cellar.

  Food pairing: Beef; lamb; venison; other game; sausages; grilled or barbecued meat; pungent stews; pepper steak; dishes flavored with olives or the more pungent herbs

Created from 60-year-old vines in the Les Eygats parcel, Vin Noir has a classy and edgy structure, and promises mouth-filling flavor when it matures. Requires aging.

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  Deborah Adeyanju

  Blackberry and floral aromas characterize the nose. Full-bodied and dense on the palate, with tightly wound dark plums, other dark fruit flavors, and grippy tannins. Floral elements seem to rise above the heavier, layered fruit flavors. Still a baby, but the signs already indicate a marriage between elegance and power. A wine to try again around 2019.

  Food pairing: Rich meat dishes in fruit sauces (cherry, prune)