94 Points

Saturday, June 23, 2012 - We had this with rack of lamb at a 6/23/12 Force Majeure winemaker’s dinner. It had a deep and intense bouquet of charcoal, smoked meat, incense, blackberry and plum aromas. The palate was dense, complex and layered with flavors of plum, blackberry, mocha and burnt toast. 93+

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