While the wine is toasty, burnt almost, the freshness of the fruit is very present, giving a light, lively touch to the weight. Give it six months to finally integrate.
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.