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Chairman/Founder Boston Sommelier Society, Beverage Director Cafe Escadrille
9.2
Drying out cherries, black currants and plum skin, but really lovely leather, olive and cocoa nibs. Elegance from a vintage that wasn't a blockbuster but still proving that good wine can be made regardless of what nature tosses at you if it's a thoughtful process. In magnum.
Drying out cherries, black currants and plum skin, but really lovely leather, olive and cocoa nibs. Elegance from a vintage that wasn't a blockbuster but still proving that good wine can be made regardless of what nature tosses at you if it's a thoughtful process. In magnum.