A dense, firm selection, this has layers of red fruits and acids that help to give the wine's skeleton some flesh. This is likely to develop into a rich, but always firm, wine.
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.