Creamed pear- and apple-skin flavors give a wine that has warm acidity, with touches of vanilla and almond. This is warm, rounded and full bodied, with a tang of citrusy acidity that hints at its aging potential.
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.