A rich, full-bodied wine that is showing signs of attractive oxidation. This suggests it is not a wine for aging. There are plenty of apricot, pear and spice flavors, allied to a soft, open structure, just given point by acidity. In style, it is definitely a Champagne for food.
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.