A Bordeaux that I wasn’t totally sure about when I first opened it but it rapidly became a serious favourite. A claret with a lot of matter in it, a very reassuring vibe and a nice rinse of acidity - what some would call ‘proper wine’. I drank a glass of it on three consecutive nights and it stood up really well to hanging around my kitchen. With sausage pasta (Rick Stein recipe, a bit creamy, with rosemary) it made a great dinner package.
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