Apricot and pineapple flavors compete easily with citrus and minerality. The acidity is just gearing up to power through the ripe fruit, with a nervy, tense edge and a rich honey and spice aftertaste.
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.