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