Dark ruby-red. Aromas and flavors of blackberry syrup and vanilla, with strong torrefaction notes of smoke and coffee. Very smooth-verging-on-opulent, finishing with good length, but the rising tannins leave a hint of bitterness. This reminded me of a Roc de Cambes from a more successful vintage. Owner/winemaker Francois Mitjaville explained that this wine managed to be fleshy, supple and smoky because nearly tropical conditions softened the skins and broke down the tannins. "Essentially, the grapes marinated," he told me. These conditions, according to Mitjavile, were not present on the hillsides where Roc de Cambes is made and explain why Domaine de Cambes is smoky and soft in 2013 while Roc is not. The production here was just 25 hectoliters per hectare, down 70% from normal.

The 2013 Domaine de Cambes is soft, fruity and accessible. Dark red cherries, plums, spices and new leather all flash out in a supple, inviting wine with considerable near-term potential. I would prefer to drink the 2013 while the fruit retains its fleshiness and vibrancy. Domaine de Cambes is 70% Merlot and 30% Cabernet Franc, with dollops of Cabernet Sauvignon, aged in 100% new oak. The 2013 was harvested on October 15, exceedingly late for the year. Proprietor François Mitjavile trains the vines low, as he does at Tertre-Rôteboeuf, as he believes the finesse of tannins arrives from photosynthesis that originates from the soil itself.