Dark in color, as befits a wine that was food trodden in open fermenters. To say it has a Port-like feel is to emphasize the wine's concentration, the mellifluous tannins and the powerful black fruits. It needs several years aging.
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.