A good wine with good value, this is a great introduction to Syrahs from the southern part of Northern Rhône. Ready to drink now, it shows off the excellence of the 2009 vintage.

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  Deborah Adeyanju

  An inky, nearly opaque purple. The nose is evolving, offering animal scents, wet leaves, wet earth and a slightly rancio element, as well as meat, truffles, currants and other dark fruit. The palate suggests mocha, black raspberries, and blackberries, with violet emerging on the mid-palate. Well-integrated, with grippy tannins. Robust, expansive wine with a smooth texture that complements its massive frame. Approachable now but likely to drink well through 2024. Serve with roasts or smoked meats.

  Food pairing: Serve w/roasts or smoked meats

A play on the words nouvelle (new) and ère (era), this wine is actually sourced from the oldest vines on the Jaboulet domaine, including some once used to produce Paul Jaboulet Aîné’s most famous wines. A great introduction to Rhône Syrahs and a great value!

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  Deborah Adeyanju

  Intense black olive, dark chocolate, and dark fruit scents on the nose with mossy and briny notes developing as well. Full-bodied, with ripe blackberry and black currant flavors bursting onto the palate along with something suggestive of clay. Mouth coating, with a slightly waxy texture, well-integrated tannins, and a lengthy finish. Weighty, fleshy, and rich, with an intense concentration of fruit. Likely to be approachable from around 2016 and then drink well through around 2026 or beyond.

  Food pairing: try with a spicy beef kebab or roasted pork

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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  Cheryl Bringuez

  Bold and elegant, with rich flavors of blackberry, violets, and clove. Attractive, with savory flavors and a finish like the season finale of your favorite TV show—you just don’t want it to end. Drink now or through 2019. This wine will keep.

  Food pairing: Wild game

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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  Deborah Adeyanju

  The nose has the slightly oxidized scent of a fino sherry along with honey and hazelnut aromas but also an intense floral perfume. The palate offers honey, chalky minerality, white flowers, and hazelnut flavors. Rich and hearty but slightly rustic at the same time. Drinking well now but likely to continue to develop through 2019–2021.

  Food pairing: Serve with heavier white meats like pork or breast of turkey

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