Vanilla and caramel flavors dominate this wine after 12 months in French oak. That means that the fruit is really not allowed to shine. It is firm, very dry and all about spice. A pepper flavor from the alcohol leaves a burn in the mouth.
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.