While the wine is bright, there is a serious side to it. The mineral texture and flavors of apricot and honey are paired with vanilla and grapefruit acidity. It is ready to drink, but will be better in mid-2015.
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.