Made in marble-lined open fermenters, this is a smooth, rich and silky wine. It has a ripe black-plum flavor, with sweet tannins and acidity on the finish. The alcohol, however, does show through as a peppery burn on the tongue.
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.