100% stainless steel. Light yellow. Lemon curd, honeysuckle, chalk dust. Bright attack. Clean, creamy apple, melon, minerals. Good long linger. Good QPR.

In barriques, 1/4 new oak. Light yellow. Nose of wet stones. Very dry and clean. Medium weight. Boney, minerally. Good food wine (but not on its own). Fair QPR.

Pale yellow. Aromas of white peach, white blossoms. In the mouth, elegant, strong, and dry with peach, almond, dried pear. Lovely balance and weight. Some weren't so taken with it, but I thought it was easily best of the white flight. Good QPR under 30.

Light yellow. Musk oil, hay, lilac. Light bodied with quince, dried herbs. Good, with okay QPR, but didn't do a lot for me. 86+.

Bright rose red. Very pretty nose with strawberry pie and underbrush. Not at all shy on the nose like previous notes (Maybe because Peter Weygandt was watching over it?). On the palate more of a bold cranberry with walnuts. This is a darn nice Cru Beaujolais.

Rosy red. A little softer and darker than the Chiroubles. Red currants, tree bark. Lovely, pure, restrained and balanced. 90-91. Best to hold it a bit.

Medium dark ruby. Load of turned earth, black cherry, garrigue. Bold, earthy dark fruit bursts on the palate. A hole in the mid-palate but long tannic grippy finish. Lots of character and very fine QPR at 18.

Dark ruby. Initial primary aroma of, well, horse manure. If you, ahem, dig into it there is cigar box, ashes, dark fruit. Brett fans should hope for a bottle like this one. On the palate the fruit comes off with a lighter character, but the major drawback (much more than the brett to me) was the harsh, hot attack in the mouth.

Ruby colored. On the nose cherry, high toned leather. Medium weight. In the mouth cherry/cranberry with a dusting of spice. Long, focused finish. Will reward a couple of years of cellaring. 89 now -90 later.

Light bricking ruby. Black walnut hulls, black currant, sandalwood. On the palate more pomegranate and cranberry. This one didn't seem to have a lot more upside to me, but YMMV.

Ruby colored. Grilled meats, spice, cranberry, raspberry, cherry, pain grille, nuts. Intense. Crystalline. Complex and balanced but needs years ( I thought 5-7+, Peter W. says best 5-15 years window.) 93-95.

Dark ruby. This one is a bit tough to assess. I had two pours of it, from different bottles but within a half hour and they were VASTLY different. The first showed an odd nose of iron filings, volcanic rock, undertoned lanolin, but no fruit on the nose, but with dark cherry, roots, and pepper on the palate. It was good, but strange. On a second pour the wine was much more vibrant and open, more intense, and with a far more prominent tannic structure. Neither seemed in the realm of 98 pts, but I'm willing to say I was wrong in a few years if you pour it for me then. 90-95, shading the benefit of doubt officially to the second one.