This rich, wood-fermented and aged wine is very ripe, aromatic and smoothly textured. The terroir reveals itself in a mineral edge from the chalk soil that also comes into play in the tight acidity. Full in the mouth, it's ready to drink now, but will be better from 2016.
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.