This textured wine offers tangy, zesty minerality and a dry, nutty edge, making it a wine for food. With its structure and a perfumed aftertaste, it is ready to drink.
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.