Crisp, very dry wine that projects its red berry acidity right to the front. Certainly for food, it is textured with a steely core and likely to benefit from a few more months in bottle.
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.