David Harvey | Mid- to light-gentle red hue. Very Pinot appearance. Fragrant, open, deep, elegant, wine-y nose. Which may sound bloody obvious, but it is so, so rare. It’s not the most complex of noses but stylistically it is totally inviting and the cultural counterpoint to 100-point New World beefcakes —or modern Barolo, Bordeaux, Brunello... And let’s be honest, no one is faking pale red hue with haze —all the money is on fake size and clarity. So this appearance is almost a guarantee of potential real interest. Palate is light, fluid, elegant, appealing, good for drinking. And surprisingly bright and crunchy on the finish, with equal parts tannin and acidity sparking off each other. Very good wine. For now and probably 12/15 (even 25) years if well cellared. One of my personal favorite genres. | 17

Andrew Jefford | Light red. Soft, strawberry fruits on the nose, plus a farmy touch, but only a touch. The palate is light, open, elegant, with some of that strawberry fruit; then there is a great slab of tannin, surprisingly, giving it a kind of Piedmontese balance. Lightly bitter and earthy on the finish. For me, this Arbois red wine is far better than the equivalent white; it’s fully ripe, the fruit is both present and developed; there are no off-notes or false-notes; and the extravagant tannins are mouthwatering, satisfying and lend the wine a complexity simple fruit alone would not deliver. I could certainly drink half a bottle of this. | 16

Isabelle Lageron | Pale color. Ploussard-esque. Nose is shy but inviting. Perfumed and subtle. Poppies, ripe pomegrante. The palate is velvety, quite sexy, with a soft tannic texture. Dash of floral, violet, black cardamom, almost sweet konga bean on the palate. Fresh and medium-bodied. It looks faint but tastes huge! Complex and long. Delicious now, but will last a few more years. | 19

Francis Percival | Light in color, but definitely not shy. Brothy and savory, there is a touch of pink grapefruit to the wine, but it is not an exercise in fruit flavors. Perhaps it is somewhat intellectual, rather than flamboyantly sensual, but there is a lot going on. Complex. | 16.5

David Williams | Light, Pinot-like color and grace of texture, but with a feral animal quality to its flavors; there’s earth and iron-like minerality behind the redcurrant and berry fruit. Off-the-wall and just a little funky-savory in some ways, but it calls you back with the lithe and lissom texture – and, like many wines in today’s tasting, it has a fluent, eminently drinkable quality. | 16.5

Doug Wregg | Pale red, almost a dark rose in color. Very restrained aromatically, stonefruit (and minerals), wild herbs and cool red fruit. Subtle on the palate, too, with leafy edges, crushed stone, salt and dried herbs. Notes of menthol and raspberry cane. Palate a bit warm, showing the alcohol. Should be served lightly chilled to mute this. | 16