Cabernet Sauvignon-led Pauillac with proper Left Bank grip: blackcurrant, cedar, graphite and that savoury Bordeaux thing that makes roast lamb feel like a very good idea. From France’s Pauillac appellation in Bordeaux, this is a dry, full-bodied red for anyone ready to move beyond easy-going Merlot into something more structured, layered and dinner-table serious, without turning the evening into a wine exam.