Marked by aromas of resinous herbs, roses and raspberries, the 2018 Chateauneuf du Pape Le Pied de Baud is an enthralling blend of 80% Grenache, 15% Mourvèdre and 5% Cinsault from the Le Pied de Baud lieu-dit, in the south of the appellation. Raspberries, strawberries and redcurrants all make appearances, supported by crisp acids and silky, just-ripe tannins. Young Benjamin Gras is looking for tension in his wines, and this wine captures that elusive quality, lingering tautly on the mouthwatering finish.

Heady notes of violet candy and crème de cassis introduce this perfumed red sourced from a lieu-dit coplanted with Grenache, Mourvédre and Cinsault. Red-cherry and plum flavors are sun-drenched but pure, etched by crystalline veins of salt and crushed stone. It's delicious young but should improve through 2030 and hold longer still. Made from organic grapes.

Bright violet. Intense raspberry and boysenberry scents show excellent clarity and take on suggestions of baking spices and candied flowers with air. Stains the palate with sweet, spice- and mineral-laced red and blue fruit preserve flavors that show very good depth as well as energy. The floral note recurs on the persistent finish, which features harmonious tannins and lingering red fruit character.

A bright, fresh style, with lots of floral lift to the mix of cherry and damson plum fruit flavors, while light mineral, shiso leaf and savory hints dot the finish. Best from 2022 through 2035. 300 cases made, 25 cases imported. — JM

Similarly colored, the 2018 Châteauneuf Du Pape Le Pied De Baud is also an incredibly floral and perfumed 2018 that has a beautiful perfume of wild strawberry (and some blue fruits as well) fruits interwoven with lots of violets, candied orange, and spring flower notes. Some cedary, peppery notes develop with time in the glass, and it's medium-bodied, has nicely integrated acidity, polished tannins, and a great finish. It's very much in the charming, upfront, and fruit loaded style of the vintage and is already impossible to resist. I suspect it should be drunk in its first 10 to 15 years of life.