Dark in color, with an initial note of extraction, and with weighty fruit under the toasty surface. The wine is still coming together, needing 5–6 years to turn into the full-bodied ripe-fruited wine that it potentially is.
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.