“This has a great nose, bursting with blood orange, candied ginger and lemon peel aromas, with hints of marzipan, leading to steely and mature flavors that linger delicately on the spicy finish. Nicely combines freshness and maturity. Drink now.”

“L'Ermitage is a selection of the estate's top fruit of the vintage. The 2013 is 52 percent chardonnay and 48 percent pinot noir, with four percent barrel-aged reserve wine from the 2011 vintage. It's mouthwatering and dynamic, with layers of flavor, both fresh apple and more mature notes. An elegant, satisfying sparkler with dimension, it's fit for a plateau de fruits de mer.”

“It's rare to find a sparkling wine outside of Champagne with this rosé's finesse. The Roederer Estate team, led by Arnaud Weyrich and under the guidance of Jean-Baptiste Lécaillon in Reims, are rosé specialists. They produce this wine by first selecting the top fruit from Roederer's 580 acres of estate-owned vineyards, blending virtually equal amounts of chardonnay and pinot noir as the base wine, and including a small amount of delicately macerated pinot noir for color and fragrance. That points up the pale-pink raspberry freshness of this eight-year-old youth. Like the best release of L'Ermitage, those flavors have precision, a concentrated presence and ethereal finesse.”

“There's ample red-apple flavor at the center of this wine, lingering with a light touch, and hints of spicy orange and ripe peach. That sweet fruit finishes clean, with a gentle sweep of acidity, balanced and long. For scallop and sashimi.”

“Pale salmon-pink in color, the 2006 L'Ermitage Brut Rosé, made with about 11 grams per liter dosage, gives up bombastic scents of warm yellow peaches, quince paste and musk melon with oodles of red berries, floral perfume, brioche and buttery pastry notes. The palate is medium-bodied and offers explosive flavor layers with a mineral backbone and creamy mousse, finishing very long and layered. Disgorged in January of 2014, it's in a wonderful spot for drinking now but will continue to develop in the cellar.”