Initial big, tough tannins are then cut through with fresh fruits, plums and black berries. There is some spice here, and maybe the tannins remain hard-edged, but in 2–3 years this will soften out to give a big, bold, rounded wine.
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.