Obviously wood aged, the wine has a dry core of tannins and a smoky character along with rich red berry fruits. It has weight and an impressive depth of flavor. Still young and dominated by its wood, it should certainly be aged for 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.