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

  A lively, medium-bodied Pinot Noir with plenty of bright red fruit. Young, but elegant. The bright acidity on this wine makes it a great pairing with cheeses.

  Food pairing: Cheese and fruit

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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  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

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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  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

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

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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  Cheryl Bringuez

  This Pinot Noir has an excellent, exotic character. Very nice cherry and plum, with a plush juicy mouthfeel. Silky and complex with great spice.

  Food pairing: Korean short ribs

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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  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