Fermentation in oak has given this wine both a toasty aroma and a palate that is spicy in burnt caramel flavors. Yellow fruits are there as well, giving promise for a more balanced future. Drink from 2016.
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.