PINOT NOIR

2013 New Zealand Marlborough
90 Points

EDITOR'S CHOICE; This wine leans more toward the earthy, savory side of Pinot Noir, yet still boasts enough plum and black cherry fruit to please most consumers. It's medium bodied, with a velvety or suede-like texture and hints of root vegetables, mushrooms, sassafras and cola. Ready to drink. – J.C.

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Wine Enthusiast JULY 2015
PINOT NOIR

VACQUEYRAS ROUGE "BOISERAIE"

2017 France Rhone Valley
91 Points

A pleasant surprise to emerge from this year's blind tastings was the fine showing of Ogier's 2017 Vacqueyras Boiseraie. A blend of 60% Grenache, 35% Syrah and 5% Mourvèdre, aged in a mix of tank, foudre and demi-muids, this full-bodied, supple wine combines garrigue with ripe raspberries and chocolate overtones. Drink it over the next 4-5 years. – J.C.

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Wine Advocate OCTOBER 2018
VACQUEYRAS ROUGE "BOISERAIE"

CHÂTEAUNEUF-DU-PAPE ROUGE "REINE JEANNE"

2016 France Rhone Valley
90 Points

Brilliant violet. Fresh dark berries, garrigue and a hint of allspice on the fragrant nose. Juicy, focused and light on its feet, offering gently sweet blackberry and cherry flavors that deepen on the back half. Supple tannins come in late and add framework to a persistent, spice-laced finish. This wine should be approachable soon after release. – J.R.

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Vinous JULY 2018
CHÂTEAUNEUF-DU-PAPE ROUGE "REINE JEANNE"

SANTENAY “LES PRARONS DESSUS”

2015 France Burgundy
90 Points

Year's Best Burgundy; Light, cool and narrow in its cherry-blossom scents and floral fruit, this is almost petulantly Burgundian. As one panelist said, “It’s red Burgundy, not pinot noir.” And then its tense, silken texture and umami length set up a riff on foods to match, from chicken liver mousse with peach mostarda to tagliatelle with porcini.

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Wine & Spirits OCTOBER 2018
SANTENAY “LES PRARONS DESSUS”