2013 Volnay Fremiets 1. Cru Marquis d'Angerville

Aromas and flavors of black pepper highlight the black cherry and black currant fruit in this beautifully integrated red. Firms up, yet remains long and spicy on the fresh aftertaste. Best from 2019 through 2030.-B.S.

The 2013 Volnay 1er Cru 'Fremiet' is a gorgeous showing, refined and elegant with pretty notes of fresh red berries, black raspberries and cherries followed by exotic spices, floral and a lovely mineral character. Firmly structured with a fine texture and wonderful precision through the finish. There is amazing potential here, but it will require some time to unwind. (Best 2019-2030)

The 2013 Volnay 1er Cru Fremiet has a very seductive, effortless bouquet that unfolds in the glass with raspberry, wild strawberry and a distant scent of pine cones that is beautifully defined. The palate is medium-bodied with a gentle but insistent grip. There is an abiding sense of symmetry here with very good length in the mouth. Tightly coiled at the moment, it will repay four or five years in bottle. This is a refined Volnay.

The 2013 Volnay Fremiets is one of the more floral, mid-weight wines in this lineup. Cherry pit, crushed flowers mint and white pepper all take shape in the glass. A bit more pliant on the mid-palate than the aromatic suggests, the Fremiets is another wine where balance rules the day. Distinct stony and saline notes add the final layers of nuance. -- Antonio Galloni

There are hints of tea and violets to the dark currant liqueur-like aromas. There is an excellent sense of energy to the overtly mineral-inflected middle weight flavors that possess a dusty texture on the ever-so-slightly warm and austere finish. At present this is not perfectly well-balanced but I suspect that this will harmonize with 7 to 10 years of cellaring.

Deep ruby-red. Deep, liqueur-like ripeness to the smoky nose. Very rich, pliant and deep, but given shape by a solid mineral backbone. This fine-grained wine finishes impressively broad, with serious tannins and a suggestion of dried fruits. - Stephen Tanzer