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91 Points

Monday, December 24, 2012 - Slowed ox for 2 hours. It has some confit fruits on the nose. Palate is fresh and peppery. There is structure and freshness to it, and was pretty good with duck confit. Some 2003 Chateauneuf are very jammy with a lot of heat. This Beaucastel managed to be fresh and structured, maybe to a detriment of some complexity. Lovely.

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