Produced by consultant Pascal Chatonnet, this is basic Saint-Emilion with attitude. Spicy new wood, rich, bitter chocolate flavors and superripe berry fruits are kept in order by the acidity and the dense core of dry tannins.
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.