A bruiser of a wine, big, fat and rather heavy. It is based on superripe, maybe overripe fruit, the tannins keeping some hold on the intense flavors, but not quite enough.
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.