Lastly, the 2019 Côte Rôtie La Landonne flirts with perfection and has a heavenly, textbook Landonne nose of smoked meats, woodsmoke, truffle, crushed stone, and assorted red and black fruits. It’s powerful yet opulent, with velvety tannins, a beautifully layered mouthfeel, and one hell of a great finish. Count yourself lucky if you’re able to latch onto any of these 2019s from Rostaing! This beauty will shine for 25-30 years if stored correctly.

After tasting Rostaing's 2019 Côte Brune, it would be difficult for any wine to measure up, but the 2019 Cote Rotie la Landonne comes darn close and is a more-than-acceptable second choice. Notes of violets and red raspberries lead the way on the nose, backed by the vineyard's signature roasted meat and black olives. Medium to full-bodied, incredibly concentrated and worthy of two decades of cellaring, yet not unapproachable even now, this is another suburb effort to emerge from Rostaing's magical vineyard holdings. - Joe Czerwinski

Inky, bright-rimmed ruby. Smoky, mineral-accented cherry, blackberry and floral scents, along with building floral and olive nuances. Shows excellent clarity and heft to its juicy red and dark berry, fruitcake and licorice flavors, which are underscored by a vein of juicy acidity. Delivers a suave blend of depth and vivacity and finishes impressively long and smoky, with dusty tannins adding final grip. Made entirely with whole clusters. -- Josh Raynolds

Solidly built, with a core of dark and winey black cherry and black currant fruit flavors that meld steadily with hints of cast iron, pepper, bay leaf and warm earth, followed by a smoldering edge and some latent grip on the long finish. Needs some time to unwind fully. Best from 2024 through 2038. — J.M.

Closed, herbal and brooding - giving little away for now on the nose. It's big but by no means fat with a strong inner architecture. Brooding with quite burly tannins, not the finest this year - there's a distinct grain. Alcohol however is in check, though it's a potent wine. Acidity is low, but it feels in no way flabby - quite the opposite, it's strict and austere. Needs long ageing. Slightly green tannins on the finish. Four weeks in tank, 18 months in oak, limited new oak, natural yeasts, and as many stems as possible.