Vineyards close to the sea produce a beautiful crisp wine, with red fruits, a touch of saltiness and tangy acidity. Cool fermentation has kept so much delicious flavorsome fruit. Drink now.
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.