The wine is initially soft and then begins to show a more steely, mineral character. That gives structure as well as citrus and crisp apple skin flavors. Very tight at this stage, it needs to develop, so give it until 2015.
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.