A ripe and juicy wine, it's full of blackberry jelly flavors. The tannins are cushioned by the plump fruit texture and given a lift by acidity. The result is a wine that is developing quickly, and will be ready to drink by 2016.
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.