For a red Sancerre, this is rich, with ripe cherries and black plum skin flavors, reinforced by well-judged wood. The acidity is also well in balance, a layer that lifts the denseness of the fruit and dry tannins.
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.