This is a robust Saint Joseph, strong and firm, particularly when compared to Pichon’s Saint Joseph. We advise giving it a little time in the cellar before drinking.

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  Deborah Adeyanju

  Blood, roasted meat, tapenade, black truffles, coffee grounds, pepper and other savory spices, boysenberry and other dark fruits, and something earthy combine to create a complex, evolving nose. Full-bodied, with slightly jammy blueberry and other dark fruit flavors, this wine coats the mouth with violets, pungent spice, and gamey, meaty flavors. Massive structure with a lengthy, fruity finish that builds in intensity then recedes, leaving concentrated blue and black fruit flavors lingering. A baby, but already stunning! A wine possibly at peak in 2019. Calls out for wild boar or other game.

  Food pairing: Game or wild boar

This is a robust Saint Joseph, strong and firm, particularly when compared to Pichon’s Saint Joseph. We advise giving it a little time in the cellar before drinking.

• 

  Colin Talcroft

  Deeply colored and intensely perfumed with dark fruit scents, mixed with Chinese herbs, wood, ginger, soy, leather, and musky, meaty scents. Bright, clean, but intense fruitiness on the palate, nicely balanced by tannin and a streak of brisk acidity, especially on the mid-palate. Lingering, concentrated, dark cherry flavors on the finish. Delicious.

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

This classic Condrieu, assembled from several Viognier vines, bears the trademark of François Merlin’s taste: not too cloying and sweet, with vivacity and minerality.

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  Deborah Adeyanju

  Dreamy and seductive on the nose, with suggestions of white flowers, wet stone, chalk, stone fruits, and confectioneries. Of medium body on the palate, which features white flowers, honey, perfume, and intense, ethereal apricot flavors that lead into a clean, delicate finish. The high level of alcohol is apparent—and part of the charm.

  Food pairing: apricot tart; chicken in an apricot sauce

This classic Condrieu, assembled from several Viognier vines, bears the trademark of François Merlin’s taste: not too cloying and sweet, with vivacity and minerality.

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  Colin Talcroft

  A pretty, medium gold color. A glassful of exuberance—the nose overflowing with butterscotch, peaches, white flowers, and apricots. Intense and buttery on the palate, yet restrained at the same time. Rich but dry. Opulent but understated. A little earthy as well. Not as expansive on the palate as on the nose, but still seductive. Enjoy now.

  Food pairing: Apéritif; light herb-scented dishes, including pastas with fresh peas, beans or other legumes; rich fish or shellfish dishes, including scallops and lobster dishes; roasted root vegetables; Condrieu often pairs surprisingly well with mild curry dishes

The domaine’s top cuvée, this is François Merlin’s “keeping wine”, the one he takes out to show off to guests. “A definite cut above” Merlin’s other Condrieu, according to Rhône expert Livingstone-Learmonth.

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  Colin Talcroft

  A beautiful nose makes this wine immediately appetizing. Hints of oak and citrus—blood oranges come to mind—nutmeg, sandalwood, white peaches, and even mint come up out of the glass. The sort of wine that’s as pleasurable to smell as it is to drink—but don’t forget to sip. You won’t want to miss the rich, complex, yet sophisticated flavors on offer. A long, intense finish gives a sense of power, yet never overpowering. Delicious now, but likely to keep through around 2017.

  Food pairing: Aperitif, Arugula salad, baked squash, cold pasta with broad beans or other seasonal vegetables, light curry dishes

The domaine’s top cuvée, this is François Merlin’s “keeping wine”, the one he takes out to impress his guests. “A definite cut above” Merlin’s other Condrieu, according to Rhône expert Livingstone-Learmonth.

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  Cheryl Bringuez

  This wine has a definite barrel smell at first, lots of vanilla and some toast. As it opens up, the stonefruit starts to show. This is a dry-style wine but it is not crisp — it is robust and intense.

  Food pairing: Lobster

Originating from the Cognet lieux-dit, this Syrah is a robust yet elegant Côte Rôtie. The 2010 vintage is considered one of the best vintages in Côte-Rôtie since the legendary vintage of 1978.

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  Cheryl Bringuez

  Decant this juicy, gamey Syrah to enjoy it at its best. Licorice, black cherry pie filling and smoked meat are the dominant flavors on the palate. Still a bit reserved, but likely to become richer and more elegant with a few years of cellar aging (through around 2017).

  Food pairing: Bacon wrapped dates

Originating from the Cognet lieu-dit, this Syrah is a robust yet elegant Côte Rôtie. One of our most stunning wines, we bring out this bottle whenever we want to dazzle a guest or a friend!

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  Cheryl Bringuez

  Quite robust with gobs of blackberry, mocha and a bit of earth. Rich and savory, this Syrah has great structure and will age well.

  Food pairing: Bacon