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92 Points

Saturday, January 12, 2019 - Our neighbors brought this to our 1/12/19 beef tenderloin dinner. It had a rich, fragrant and funky nose of soil, mold, smoked meat, black cherry, plum, char, pepper and spice aromas. The palate was rich and layered with flavors of black cherry, plum, black olive, char, pepper, spice and minerals.

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