This concentrated effort boasts rich, ripe yellow-fruit and citrus flavors as well as fine acidity. It is packed with fruit, but it also has a firm, steely, nervy texture. It should be aged for 2–3 years, maybe more, for maximum effect.
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European Editor, Reviews wines from Portugal and France
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.