This is wood laden, with sweet fruit that compensates for the toastiness. The oak element should integrate well in the next 2–3 years, making for a wine that's soft and sweetly fruity, with smoky acidity.
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.