A dry palate layered with high-toast tannins does mask the fruit to some extent at this early stage, but also gives a fine, big, bold, solid structure. This wine needs to age, probably for 10 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.