A family estate just outside Aix-en-Provence has produced a textured and dense wine. It has great fruitiness along with a spice and pepper character that brings out a more complex side. It's definitely for food.
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.