Awarded a gold-medal in 2013 by Concours General Agricole Paris, this Syrah is said to exemplify the traditional style — rustic and sunny — of the appellation. Requires extensive cellaring.

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  Deborah Adeyanju

  The nose, characterized primarily by dark, jammy fruit, mushroom scents, leather, and spice, makes the wine seem young. The palate is full-bodied with a meaty intensity. The wine is dense and chewy, but with an ethereal quality to the blackberry, blueberry, and violet flavors present. Has well-integrated tannins. There is an attractive, savory mushroom quality to the finish. Likely to be approachable around 2017.

  Food pairing: venison and other full-flavored meats

Awarded a gold-medal in 2013 by Concours General Agricole Paris, this Syrah is said to exemplify the traditional style — rustic and sunny — of the appellation. Requires extensive cellaring.

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  Colin Talcroft

  A deep, inky, black-red. Cocoa and spice on the nose, but still rather closed. The palate is equally undeveloped. However, soft tannins, good acidity, and a strong underlying intensity suggest this wine will blossom in the future. A wine for the cellar.

  Food pairing: Beef; lamb; venison; other game; sausages; grilled or barbecued meat; pungent stews; pepper steak; dishes flavored with olives or the more pungent herbs

Created from 60-year-old vines in the Les Eygats parcel, Vin Noir has a classy and edgy structure, and promises mouth-filling flavor when it matures. Requires aging.

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  Deborah Adeyanju

  Blackberry and floral aromas characterize the nose. Full-bodied and dense on the palate, with tightly wound dark plums, other dark fruit flavors, and grippy tannins. Floral elements seem to rise above the heavier, layered fruit flavors. Still a baby, but the signs already indicate a marriage between elegance and power. A wine to try again around 2019.

  Food pairing: Rich meat dishes in fruit sauces (cherry, prune)

This Cornas is made from recently planted Syrah vines and will show off the boldness of its vintage after some cellaring. A wine to watch in vintages to come!

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  Colin Talcroft

  Deep, blackish red with a startlingly opulent nose suggestive of dark fruits, violets, anise, wood, vanilla, and dark chocolate, but with a powerful overlay of honey. The sort of wine you can happily linger over before the first sip. The attack is surprisingly soft, but that’s followed by a rush of grippy tannins masking rich, dark fruit, and then a protracted finish that leaves more delicate tannins dancing on the tongue. An extraordinary juxtaposition of power and delicacy. Simply beautiful wine. Hard to resist now, but likely to handsomely repay cellaring.

  Food pairing: Steak with black pepper, olives, or shiitake or porcini mushrooms; venison; duck; rabbit or other game or fowl; terrine; grilled eggplant; lamb; veal chops with morels