This is both fruity and mineral driven, a combination that gives intense structure surrounded by ripe black fruit. Chocolate and spice notes come from the wood aging. All of the elements come together in a powerful, full-bodied effort that should age for three years.
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.