There is a tightness to this wine, initially softened by ripe fruit, then coming through in the form of dark tannins, a stony terroir-driven layer of dryness, firmness and a potentially powerful structure. There's no question, this needs to age—five years or more.
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.