Best after some aging, this wine is grown on clay and limestone on 40-year-old vines. It’s a soft, velvety, fresh wine — softer than Girard’s other wines. It has won 3 medals in the Independent Wine Grower competition in France.

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  Colin Talcroft

  Closed at the moment, but hinting at depths. Intriguing nose with dusty, earthy scents suggestive of clay or talc, but also spice (nutmeg), orange peel, meat, cola, and something smoky and evocative of an incense-filled temple in Hong Kong. The palate brings cherries and black tea to mind. Not a powerhouse, but a very pretty wine with the structure to improve considerably. Nicely balanced with acidity and offering a protracted finish marked by pronounced but delicate tannins. A wine to watch as it grows.

  Food pairing: Pigeon, game hen, duck, other game or fowl, lamb

Grown on vines aged 50 years, this Premier Cru Pinot Noir has a floral bouquet and silky tannins. The 2006 vintage was rated 16/20 in the 2009 edition of Guide Bettane et Desseauve. Best after extensive aging.

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  Deborah Adeyanju

  A gorgeously seductive nose features heady floral scents (including something suggestive of dried roses) talc, spice, and dusty notes with truffle aromas in the background. Medium body. Red licorice on the palate, with dense tannins and bright, red fruit flavors on a moderately long finish. Likely to pair well with heartier dishes.

  Food pairing: Hearty dishes

Grown on some of the oldest vines in the domaine, this Premier Cru Pinot Noir has won numerous awards in France. It has a light and supple palate with a floral, fruity feel. “A wine of full of pleasure,” as Girard puts it.

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  Deborah Adeyanju

  The youthful nose suggests crushed flowers (roses), talc or wet clay, and red fruit along with something savory and gamey. Also hints of iron and stone. Bright cherry and raspberry flavors are nicely balanced by crisp acidity. Something suggestive of roses also on the palate. Good weight. A little fleshy. Overall, well-integrated flavors with some grippy tannins. Refreshingly fruity on a long finish. Approachable now, but likely to be even more attractive around 2016.

  Food pairing: Spaghetti and meatballs

Best after some aging, this wine is grown on clay and limestone on 40-year-old vines. It’s a soft, velvety, fresh wine — softer than Girard’s other wines. It has won 3 medals in the Independent Wine Grower competition in France.

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  Cheryl Bringuez

  A lovely Pinot Noir with nice cran-cherry fruit. Light and easy drinking, with bright, tart fruit on the finish.

  Food pairing: Roast chicken

Grown on vines aged 50 years, this Premier Cru Pinot Noir has a floral bouquet and silky tannins. The 2006 vintage was rated 16/20 in the 2009 edition of Guide Bettane et Desseauve. Best after extensive aging.

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  Colin Talcroft

  Don’t let first impressions put you off! With a little patience — and swirling in the glass — this wine begins to offer scents of leather, nutmeg, citrus notes, and eventually cherries and resiny herbal scents. Similarly evolves on the palate — closed at first, but rapidly showing a nice layer of cherry fruit. Rustic tannins at present, but likely to improve with age. A sleeper-wine, but a good one! One to watch as it improves with age.

  Food pairing: Duck; roasted chicken dishes; rabbit, venison, or other game; lamb; mushroom or lentil dishes

Grown on some of the oldest vines in the domaine, this Premier Cru Pinot Noir has won numerous awards in France. It has a light and supple palate with a floral, fruity feel. “A wine of full of pleasure,” as Girard puts it.

Made from 70-year-old vines growing in clay and limestone soil, this Pinot Noir earned a silver medal in the independent French winegrowers’ competition. Already silky and complex, it will be even better after a few more years of cellaring.

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  Colin Talcroft

  Deep red ruby color with a complex, expressive nose: floral scents, woody-leather, and citrus. Instant appeal! A closed palate, at first, but soon offering red fruit flavors mixed with nutmeg and cola. Soft with delicate tannins and moderate acidity, supported by a clear armature of underlying fruit flavor — which promises better things after a few years in the cellar. Best around 2018.

  Food pairing: Duck; roasted chicken dishes; rabbit, venison, or other game; lamb; mushroom or lentil dishes

Raised 9 months in 40% new oak, this Pinot Noir is destined to evolve into a wild and beautiful blend of fruit, tannins, and passion! Made from 60-year-old vines planted in clay and limestone, it has won a bronze medal in the independent French winegrowers’ competition. Requires cellaring.

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  Colin Talcroft

  Seductive floral perfume with an underlying earthy power — like dark, wet clay. The palate features the same interplay of elegance vs. animalistic earthiness, as it dances across the tongue. Sharp tannins and a primal soul complement the highly structured floral and herbal aspect. Incredible now, but certain to improve with age. The perfect wine to buy by the case and enjoy as it matures.

  Food pairing: Duck; roasted chicken dishes; rabbit, venison, or other game; lamb; mushroom or lentil dishes

Grown on limestone and marl high in potash, this Grand Cru Pinot Noir has an ample bouquet with notes of fruit and a powerful and structured body. Extensive aging recommended.

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  Colin Talcroft

  Deeply perfumed with citrus, roses, pie spices (nutmeg, cloves, cinnamon), subtle mineral notes, leather, earth, musk, and dusky black tea scents. A hedonistic pleasure even before the first sip, but equally pleasurable to drink. Will need time to fully reveal its depths, but approachable already, offering spice and earthy flavors over layers of intense red fruit. The long finish, marked by delicate, black tea-like tannins, is especially attractive. Likely to blossom with time in bottle. The kind of wine ideally purchased by the case to savor gradually over the course of its development.

  Food pairing: Venison; duck; pigeon; other game or fowl; terrine; grilled eggplant

Grown on limestone and marl high in potash, this Grand Cru Pinot Noir has an ample bouquet with notes of fruit and a powerful and structured body. Extensive aging recommended.

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  Colin Talcroft

  A spicy, complex nose with hints of orange water, woody-leather, and musk. The palate is marked by red fruit flavors, suggesting dark cherries, accompanied by musky earthiness. Complexity increases as it opens up. This wine manages to be fruity and earthy, intense and delicate — all at once. Tasty now, but chewy tannins and an extended finish suggests it needs some time in the cellar.

  Food pairing: Duck; roasted chicken dishes; rabbit, venison, or other game; lamb; mushroom or lentil dishes