The 12 months of wood aging has left its mark on this wine, giving it a spicy burnt character. That makes it tough and unlikely to broaden out. It will likely remain dry and firm.
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.