In this case, Sous Bois, which is French for “under wood,” refers to the wine's first fermentation in wood. This creates an extra dimension of richness, with a slight sense of oxidation. At the same time, the fruit feels lifted and open.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.