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Drink now. Super fruit forward. A little hot for me. Dark choc. Dried cherry. Velvety tannins. Supple texture. Paired with a skillet-broiled rib-eye, kohlrabi mashers and sautéed Swiss chard. Wine works well with char and salt. — 10 years ago
Jeremy Ball
Rosemary and tar. Silky pureness. Acid is raging. Gorgeous wine. Should age for another 5-10 at least. — 10 years ago