While most white Ermitages are made from a combination of Marsanne and Roussanne, this one is made from 100% Roussanne grapes, which lend a rich, soft elegance to this very unique wine. This vintage (2007) is ready to drink now!

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  Colin Talcroft

  A delightfully complex and expressive nose overflows with honey, vanilla, and grassy scents, as well as gardenia, toast, hazelnuts, caramel, the slightly oxidized scent of a fino sherry, and something suggestive of fine Cognac, making this wine a pleasure just to wave under the nose—but don’t stop there; it’s equally tasty, with opulent, ripe, honeyed flavors that beg to be paired with nutty, earthy foods. Simply delicious. Drinkable now, but likely to continue to evolve.

  Food pairing: Spiced, baked squash; grilled fish with bamboo shoots, shiitake, or wild mushrooms; mushroom quiche; rabbit with wild mushrooms

Good for cellaring. While most white Ermitages are made from a combination of Marsanne and Roussanne, this one is made from 100% Roussanne grapes, which lends a rich, soft elegance to this very unique wine. The 2009 requires aging; the 2007 vintage is ready to drink now.

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  Cheryl Bringuez

  Round and bursting with delectable fruit—apples and pears—with a bit of vanilla as well. Full-bodied on the palate with plenty of tart juiciness on the finish. Deliciously balanced.

  Food pairing: Cheddar cheese

While most Ermitage is refined or delicate, we find that this one packs a punch! Its strength is a signature of the oak fermentation process, which the Jaboulets only apply to select Syrahs.

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  Deborah Adeyanju

  A remarkably deep, inky purple. The nose is complex and still developing, with notes of oak, cedar, cigar box, cloves, licorice, tapenade, game, and other meats, followed by mushrooms, an earthy minerality, and briary fruit. Full-bodied, with an enveloping floral character, the palate also suggests olive tapenade, black fruit, and pruney jam. Mouth-coating, with a chewy texture and grippy tannins. Rich. Intensely concentrated fruit. No flab.

  Food pairing: duck in sauce; cassoulet