Initially, the tannins are very firm, closed, and the wine obviously needs aging or decanting. With time, you get the vibrant red fruits over the taste of young tannins. Better to give it 3–4 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.