This is certainly structured, with firm and chunky tannins dominating the the ripe fruit. Acidity cuts through the palate, lending a lively, juicy sensation. As the wine ages over the next four years, it will develop richness to go with its structure.
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.