Chateau Meyney, Saint-Estephe 2013 (1x75cl)

Saint-Estèphe reds are usually among the firmer left bank villages, which is exactly why a bit of age helps. At over ten years in bottle, the edges have had time to soften.

Stand it upright a day ahead and pour off any sediment. Rich, slow-cooked food suits it — braised beef, lamb shank, anything that's been on the stove a while.

Tasting notes

Saint-Estèphe with this age typically shows blackcurrant turning towards dried fruit, with leather, cedar and earthy notes and tannins that have softened.