The Givry-Cellier aux Moines is the ripest, most structured of the three wines reviewed here. It reveals scents of high quality new oak intermingled with aromas of ripe black fruits. Medium-bodied, crisp, cleanly made, and well-structured, this moderately tannic wine's underlying smoky fruit adds to its attractiveness. Give it 1-2 years of cellaring and drink it over the following 10. Joblot, who is both a talker and a thinker, utilized 75-80% new oak for his 1993s, did not rack them until they were assembled prior to bottling, and calls 1993 a "miracle vintage." Joblot's wines are once again successful, making him one of only a handful of Burgundy producers who have been consistent for nearly a decade - regardless of vintage conditions. Importer: Robert Kacher Selections, Washington, DC; tel. (202) 832-9083