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.

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

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

  Distant at first, but offering scents of cinnamon, leather, musk, and veiled fruit. Delicate tannins and light acidity give this wine a soft, round feeling, but it has balance and enough structure to suggest it will open up with time. Already showing attractive dark fruit on the palate, but this wine is young and will need cellaring to show at its best. Hold until around 2018.

  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.

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  Colin Talcroft

  Classic Savigny-les-Beaune—the nose suggestive of roses, cherries and then strawberries with metallic, mineral, and citrus notes in the background. Bright and approachable but with presence. Excellent structure—rich, silky, round, seductive cherry fruit on the mid-palate, vibrant acidity, and delicate but solid tannins. The long finish offers a delightful dance of strawberry fruit and lingering tannic grip. Delicious now, but worth cellaring through around 2019. An excellent example of its appellation and an excellent value.

  Food pairing: Beef Carpaccio, chicken with morels, duck or other fowl, rabbit, Epoisses,

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

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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  Cheryl Bringuez

  This classy, rich red Burgundy is smooth and seductive. The nose reminds me of that one-of-a-kind post-thunderstorm smell. Dark fruit, floral notes and a long, complex finish. This beauty will continue to shine for years to come.

  Food pairing: Beef wellington

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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  Deborah Adeyanju

  Scents of wet clay, talc, red licorice, plums, earth, and red berries feature on a youthful nose with floral aromas in the background. Medium body. Bright raspberry and other red fruit flavors prominent on the palate. Crisp, with zesty acidity balancing intense fruit concentration. Clean and precise. Elegant structure. Fruity on an extended finish.

  Food pairing: grilled meats

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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  Cheryl Bringuez

  Beautiful red fruit on the nose, with earthy notes trying to mingle. Very nice balance of bright fruit, spice and forest floor.

  Food pairing: Beef stew