Tight, dark tannins and meaty flavors suggest a wine that is losing fruit, gaining maturity. There is a distinct dry side while the spice and juicy acidity act as a contrast. It is now ready to drink, great with strong meat dishes.
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.