The 2018 Saint Peray Roussanne comes across as less marked by oak than the Marsanne, with honeyed, rich flavors of peach and pineapple. It's full-bodied, a big, plush wine, with a long, silky finish. While it's delicious now, I wouldn't be surprised to see it age well for another 3-4 years.

The 2017 Saint Peray Roussanne fermented half in older barriques and half in larger wooden vats. Honeyed pineapple is joined by citrus curd on the nose and full-bodied palate of this plump, creamy-textured wine. It finishes long, with subtle notes of orange zest on the finish. Tasted twice, with consistent notes.

The 2016 Saint Peray Roussanne was fermented in oak (half in barriques, half in wooden vats). It’s medium to full-bodied, boasting notes of pineapple, crushed stone and a bit of honeyed richness that blends into a chalky, dry, briny finish.

Another blockbuster and one of the finest examples of Roussanne that I’ve tasted from the Northern Rh?ne, the 2015 Saint Péray Roussanne sports a light gold color as well as slightly tropical notes of caramelized peach, sweet oak, white flowers and mango. Gorgeously layered, concentrated and impeccably balanced, it’s a killer wine.

Showing much better than last year (where I suspect it was a slightly off bottle or the wine was in a funky stage), the 2014 Saint Péray Roussanne sports a vibrant light gold color as well as terrific notes of buttered citrus, pineapple, mint and hints of minerality. Fresh, medium-bodied, elegant and layered, with beautiful fruit intensity and length, it should be drunk over the coming 2-3 years, although I suspect it will have a decade or more of overall longevity.