Fermented and aged in four-year-old French oak barrels, this wine is ripe, creamy and fruity. It has a rounded character with flavors of pears and apricots to give richness. Refreshing with its zing of acidity at the end, it is ready to drink. Robert Perroud's family has been making wine since 1789. He began a vineyard conversion to biodynamic practices and considers making wine an art.
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.