When tasting the barrels likely to be part of the 2018 Cornas Vin Noir, it was immediately apparent that there's a step up in intensity, likely from the generally older vines that provide fruit for this cuvée. Violets and cassis in some instances, roasted meat and mocha in others, but always with great intensity. Full-bodied, velvety and plush, with long finishes, these components should yield an outstanding finished wine.

Hints of smoke accent black cherries and cassis on the nose of the 2017 Cornas Vin Noir. It's full-bodied and velvety on the palate, with rosemary and mint notes on the long, chewy finish. I suppose that it's too clean and plush for traditionalists, but it's one delicious Cornas.

Made in what some might call a modern (i.e., oak-inflected) style, Robert's 2016 Cornas Vin Noir features aromas of blueberries, roasted meat and baking spices. Full-bodied, supple and rich, it finishes velvety, with tremendous length. It's a blend of old vines from three parcels, aged 14 months in four-year-old barrels.

The 2015 Cornas Vin Noir, from 100-year-old vines, is a tour de force. Crushed stone and violets set the stage for this full-bodied wine that’s loaded with cassis and plum fruit but hemmed in tightly by firm tannins. Give it at least 7 years of rest in a cool cellar. At the caveau price of 40 euros, it’s a bargain.

The 2013 Cornas Vin Noir is a smaller production cuvée that comes from three separate parcels of 100-year-old vines and is aged in older oak. One of the more fresh and elegant versions of the cuvee I’ve tasted, it offers classic notes of savory herbs, peppered meats and saddle leather to go with plenty of the classic black and blue styled fruits that are common in wines from Cornas. Medium to full-bodied, nicely concentrated with integrated acidity and fine tannin, it fills out nicely with air and should drink well for another decade.