This is a dry, structured wine, showing its tannins on the surface. It has a firm texture, with layers of wood, black currant fruit and a touch of spice. Acidity cuts through the fruit, suggesting it needs 2–3 years' aging.
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.