An early bud break set 2018 off in a good direction before the cooler summer months stretched out the growing season into a warm fall. The ripening continued without affecting the acidity. The fruit was handpicked in early November, fermented and age in a 60/25/15 mix of French, Hungarian and American oak (60 percent new) for 18.5 months. The BOV franc opens with a spicy, savoury dark plum fruit nose. The theme carries onto the palate among the youthful oak and vanilla framed with intense cassis and blueberries with a twist of balsamic and a sprinkle of espresso. It will need five years to settle in, but if you can’t wait, think roasted pork or mushroom and veal osso buco.
-- Anthony Gismondi, Gismondi On Wine, October 2020