With good acidity and wood aging, the wine is beginning to show maturity. The fruits are transforming into more complex wood and spirit flavors, along with dried sultanas and a dry aftertaste.
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.