There's more to the 2017 IGP Vaucluse Le Rose than attractive forward fruit, so it should drink well through the end of next year. Subtle strawberry, peach and melon notes are delivered on a medium-bodied, silky-textured palate and a long finish...

Showing ripe fruit and rich intensity, the 2016 Chianti Classico (made with 90% Sangiovese and 10% Merlot) would pair nicely next to pasta with extra cheese grated on top. This wine is bright and fruit-forward with the fresh acidity to cut though the fat in cheese, butter or cream...

A blend of 65% Sangiovese and 35% Cabernet Sauvignon, the 2015 Balifico is yet another protagonist of a vintage that has been extremely kind to Tuscany's blended red wines. That lasting summer heat and sunshine has shaped a full-bodied red with ripe tones of blackberry, cherry and spice...

This wine has now been upgraded from Riserva to Gran Selezione status. The 2015 Chianti Classico Gran Selezione Coltassala is a beautifully enriched wine that bursts open with a satisfying display of bold fruit, ripe blackberry, tobacco, spice and tar. There is ample muscle and brawn, but the wine shows impressive balance thanks...

Made with organically farmed fruit, the 2015 Chianti Classico Riserva (100% Sangiovese) is a very expressive and generous Tuscan red from a beautifully sunny and warm vintage. The wine is succulent, soft and round with lingering flavors of dark berry and summer ripe cherry. The mid-weight mouthfeel is balanced and very lively, thanks to the dazzling fruit...

The 2013 Vin Santo del Chianti Classico (packed in a 375-milliliter bottle) pours from its tiny bottle with sparkling intensity, showing brilliant rays of gold, amber and polished copper. The bouquet is robust, fragrant and specifically distinguished by luscious honey, brown sugar and marron glacé...

"Though saturated with black currant and blackberry fruit and backed by opaque tannins, this red is pure and balanced. Thyme, iron, leather and tar notes give this complexity, while the finish goes into overtime. Best from 2023 through 2040."

Full dark red; more saturated than the Clos de Bèze. Shows a brooding, dark character on the nose, with aromas of blackberry and licorice complicated by a subtle animal quality. Incredibly concentrated but youthfully imploded, with its sappy dark berry, spice and earth flavors intensified by underlying saline minerality. Despite the impression of pent-up power...

Dark red-ruby. Knockout nose combines raspberry, cherry, game and saline underbrush, plus a whiff of torrefaction. At once fully ripe and delicate; in a distinctly more feminine style than the Mazis. The plush, rich yet elegant flavors of medicinal dark fruits, spices and exotic flowers are complicated by salty minerality. Less sweet in the early going than the Mazis...

Dark red-ruby. Wild but reticent nose offers scents of black raspberry, spices, game, coffee and mint. Then wonderfully rich and surprisingly sweet in the mouth, with a deep core of dark berry, Asian spice and licorice flavors accented by a tangy pep

(Bernstein works with two strips of vines that extend from the bottom to the top of the cru on the Chambolle side, thus giving him both red and white soil influences): Healthy dark red with ruby suggestions. Reticent, pure aromas of musky raspberry,

(the fruit Bernstein buys comes from lower down in this grand cru, where vine yields are always around 30 hectoliters per hectare, and thus he didn't notice "a clear reduction in production" in 2016): Bright, dark red. Musky raspberry, spicy underbrush and flowers on the expressive, terroir-driven nose. At once thick and sappy, conveying outstanding subtle intensity...

Bright, dark red. Wild yet precise nose combines aromas of musky small red berries, dried flowers and game. Dense, sappy and thick but gentle too, offering outstanding intensity to its fine-grained flavors of purple fruits, flowers and animal fur. There's a juicy delicacy here in the style of the vintage's best examples. Spreads out to dust the palate on the very pure...

Healthy dark red. Quite tight and youthfully unforthcoming on the nose, hinting at black cherry and licorice. Then juicy and imploded in the mouth, but showing atypical energy for young Clos Vougeot, with its dark fruit flavors sharpened by violet and stony minerality. Finishes firmly tannic, precise and very long, with a subtle coffee nuance. Should make a worthy...

(the crop level here was 35 hectoliters per hectare): Medium red. Complex, alluring scents of raspberry, animal fur and pepper. A step up in finesse of texture from the village Gevrey, but still with terrific nuance and inner-mouth lift to its youthfully tight flavors of raspberry, crushed rock and flowers. The energetic yet edge-free finish is juicy, palate-cleansing...

Dark red. Highly perfumed nose combines purple fruits, animal fur, spices and musky coffee. Enters the mouth broader and sweeter than the Champeaux, then tightens up in the middle palate, showing terrific mineral spine to its flavors of medicinal red cherry, spicy oak and flowers. This seriously sappy premier cru is tough going today, with its tannins...

(no frost here): Healthy dark red. Aromas of raspberry, rose petal and musky espresso convey a noble reduction. Then pure, juicy and penetrating on the palate, boasting terrific inner-mouth floral precision and lift. Finishes firmly tannic but not at all dry, with a piquant hint of black pepper.

Deep gold. A pretty 'natural' wild-yeast sort of nose – not that intense – and lots to chew on. Savoury, bone dry – not the flashy, fruity appeal of some of its peers. A very dry style.

Really lively, lifted nose with sweet, very bright fruit. Racy with a certain chalkiness of texture on the end. Some persistence.

Rich, broad nose and chewy, substantial palate. It could do with a little more acidity but there is a clear sense of purpose here. Chewy finish.