Domaine des Côtes Rousses 2017 Coteau de la Mort Vin de Savoie Mondeuse (12/7)

100% Mondeuse from St.-Jean-de-la-Porte in the Combe de Savoie. The cuvée is named after the vineyard location, a treacherous slope to work that has been tended, on and off, since the 11th century. Whole bunches, native fermentation, and delegate in demi-muids for 10 months. Bottled with out fining or filtering. The 2017 Coteau de la Mort is a black cherry color with clear violet edges. The nose is a fragrant bouquet of dried roses, lavender, clove-spiked citrus, black pepper, red berries, eucalyptus, and charming menthol. An earthy aroma of pine and mulchy soil develops as the wine opens. On the palate, crisp fruits of cranberry and tart cherry are latched to a core of crunchy dark minerality. This zing will certainly soften attractively after a few years more in bottle, but a blast to taste today. On the finish, the fruit darkens but remains powerfully edgy, with small black plums and just-ripened blackberries. An herbal coolness sticks around after each sip. Acidity is healthy and tannin is well-placed, becoming chewier with time. A great, great, great wine. David Hatzopoulos

Domaine des Côtes Rousses 2018 Coteau de la Mort Vin de Savoie Mondeuse

100% Mondeuse from St.-Jean-de-la-Porte in the Combe de Savoie. The cuvée is named after the vineyard location, a treacherous slope to work that has been tended, on and off, since the 11th century. Whole bunches, native fermentation, and delegate in demi-muids for 10 months. Bottled with out fining or filtering. Domaine des Côtes Rousses' 2018 Cotuea de la Mort is more Syrah-like than it's previous vintage -  more savory in profile. Very similar in terms of fruit, besides the younger wine showing darker expressions earlier on. Extra peppery on the tongue, with strong tannic form and great acidity. A rounder wine than the '17, with a more generous swish, while retaining classic mineral strength. There is a long life ahead for this Mondeuse if you can resist opening your bottles... it's just so good! David Hatzopoulos

Cellier de la Baraterie 2018 Vin de Savoie St. Jean de la Porte Mondeuse

Cellier de la Baraterie's 2018 Mondeuse from Saint-Jean-de-la-Porte is riper than Ferrand's. It's a plump reddish-purple in color. The nose has a juiciness to it, with a surprsingly rich aroma of dark stone fruit, balanced by the tell-tale smells of mint, dark flowers, and wintry spice. Over the evening, the fruit becomes quieter, taking on an elegant softness, allowing the brisker smells to come forward. On the palate, an undertone of dark plum peel is met by red cherry and cassis, cut by a clean, stony middle. Bright acid and medium tannin give this wine good lift, encouraging a fresh and long finish. The wine ends with simple but wonderful note of briny dark olive. A super Mondeuse for the price! David Hatzopoulos

Domaine Louis Magnin 2015 Vin de Savoie Arbin 'La Rouge' Mondeuse

From soils of mostly red clay mixed with limestone, under limestone scree. Hand harvested fruit, fermented with native yeasts in stainless steel tanks before being aged for 12 months in old oak foundres. La Rouge 2015 has a dark center and clear violet edges. Aromas of smoke and dense earth mingle with bold dark flowers (violets and roses) on the nose. There is a hint of fresh cut cedar and raw vanilla that leads to a lingering scent of coffee. The fruit on the palate is of crisp black cherry and cassis cut by a zing of salinity and dark stones. The structure here is slightly richer and rounder than the Tout un Monde, though slightly less snappy, with generous but leveled tannin and good acidity. The finish is incredible, with a touch of cigar smoke and a mintiness that remains on the palate... basically forever. David Hatzopoulos

Domaine Louis Magnin 2014 Vin de Savoie Arbin 'Tout un Monde' Mondeuse

From .7 ha of Domaine Louis Magnin's old vines (many planted at the beginning of the 20th century), planted to clay and limestone soils. Hand harvested fruit, fermented with natural yeasts in stainless steel tanks before being aged in used demi-muids for 18 months. The 2014 Tout un Monde has a black core and red cherry edges in the glass. On the nose, the wine begins floral and soft, with wisps of herbs, and a mix of warm, milled espresso and shaved dark cocoa. Aromas of wild fruits, like blueberry, raspberry, and blackberry develop with air, leading to woodsy, healthy forest smells. The palate has a lovely spark of dark citrus. There is a foundation of black cherry, lean raspberry, and a great core of salt and graphite. Clean, medium-level acidity supports balanced tannin and an elegant swish. The finish hones back in on winter citrus and herbs, leaving the tongue perked and exhilarated. David Hatzopoulos

Domaine Louis Magnin 2015 Vin de Savoie Arbin Mondeuse

From several parcels in Arbin, vines planted to limestone-clay soils under unique limestone scree. Fruit is picked by hand and ferments naturally in stainless steel tanks. It is mostly aged in stainless, but a small portion sees neutral barrel. The 2015 Arbine Mondeuse is a dark plummy color with light red edges. The nose is spicy, with hints of black pepper and pine, above a foundation of black cherry fruit and loamy, minerally earth. Flavors of tart red fruit, mountain herbs, and smalls plums sit in refreshing form ontop a structure of semi-concentrated fruity swish, medium tannin and classic, linear Alpine acidity. David Hatzopoulos

Finot, Thomas 2018 Coteaux Grésivaudan (Isere) Persan

Thomas Finot produces this wine from Persan, a rare grape variety indigenous to the Isère, from a blend of massale selection old and young vines. The color here is dark, with a black/red core and light red edges. The nose has a vibrant mix of fruit and spices, including cumin, leafy green herbs, black pepper and deep, savory dark cherry. The palate is just as complex, with plum and orange peel, along with refreshing notes of mint and graphite. The minerally finish turns into something lingering and smoky. The wine is rather tannic, with great acidity. If you are fan of the Rhone, you must try Finot's Persan! David Hatzopoulos