Although this is not a premier cru, the 19-acre En Champs vineyard has a reputation for making solid, meaty wines. This fits that bill, with its dark tannins and layers of acidity. It needs 2–3 years at least to mature.
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.