Situated two miles north of the castle of Blaye, this estate has produced an obviously wood-aged, heavily extracted wine. At this stage, this wine is all tannins, smoky acidity and structure. It will always be concentrated with wood, although this will soften.
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.