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86 Points

Friday, February 15, 2013 - Salted rare beef, herbs of winter thyme, rosemary with toasted clove aromas. Spicy black pepper flavors with big warm red fruit, blood, spiced jam and sweet syrup. A drop of acidity pulls this back on the hind palate to keep it from being flabby. Not the most restrained wine, but intense with very good QPR.

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