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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  Deborah Adeyanju

  A complex, developing nose offers savory spice and woodsy notes, along with red fruit, brambles, and a delicate bouquet of floral scents. Bright and piercing impression on the palate, with tart, slightly under-ripe cherry flavors. Good acidity. Somewhat rustic tannins. Medium body. Something suggestive of vegetation on the moderately long finish. Likely to go well with heavier foods, as it has enough acidity to stand up to tomato sauces.

  Food pairing: Heavy foods; pasta in tomato sauce

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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  Cheryl Bringuez

  Classic Burgundian Pinot Noir with excellent acidity and structure. Flowers, red berries, and earth are the main themes. The sort of wine that makes you want to sit outdoors. The sort of wine that asks to be opened on a terrace. A solid backbone suggests there will be benefits to cellaring through at least 2017.

  Food pairing: Endive with goat cheese

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,

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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  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