Grassy and herbaceous, this smoky wine is shot through with tannins. It is stalky, its red fruits layered with spice, a tight texture and acidity. It's best served lightly chilled.
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.