A limited production (2,500 bottles) wine, named after the great Bordeaux enology professor who was in at the birth of the Mas de Daumas Gassac estate. Pure Cabernet Sauvignon, this bursts with ripe fruit, with new wood flavors and with great intensity from the low-yielding old vines. This promises great things, but it also needs patience - wait at least 10 years.
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.