Produced from a parcel of 60-year-old bush vines on the Cadaval estate, this wine is structured, intense and concentrated. Layers of black fruits, tannins and acidity come together into a rich wine, balanced and ready to drink.
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.