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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  Cheryl Bringuez

  Rustic, with barnyard scents and good structure suggesting longevity. Blackberry and blackcurrants on the palate, along with smoky meat and mushrooms. Fruit-driven but expect the dark fruit to soften with time, letting more earthy characteristics show through.

  Food pairing: Beef stew