Initial taste is like sherry, most likely due to the oxidation. Similar nutty profile to sherrys however that is backed by honeyed flavors and great acidity. Much better at room temperature. Don't chill this wine too much.
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Fascinating as always. Light gold in colour, with a nose of oxidized nuts, nectarines, and musty butterscotch. Out of the fridge, it's all oxidation and acid; warm it up, and it improves immensely. You have to love oxidation and acid at least a bit to really enjoy this wine (I do, luckily), but there's some chenin blanc-like funky 'fruit' (wet wool, quince) as well. Very dry. A singular wine, one that encourages contemplation (or at least amazement). Hedonists should avoid it like the plague! But there's a real power and intensity to the wine. Thanks are due the producer for keeping their wines so anti-modern (A-)!
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100% Viura. Aged 4 years in American oak barrels. Beautiful light gold color indicating some evolution. Wow! What complex and distinct nose it has with apricots, honey, sweet passion fruit, oak, vanilla and butter. It's difficult to describe what aromas this wine unveils. At first, it may reminds you a Riesling, but it's not that mineral and a mix of oak and fruits calls the attention along with some oxidation that becomes this wine even more interesting on the nose. On the palate, it's a bit austere, with oily texture, honeyed, very good acidity and medium aftertaste. This is a contemplative wine that needs a bit of concentration to perceive all nuances it has. Absolutely recommended!
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very rich, butterscotch, honeyed, lemon custard, nutty and a bit oxidized, complex and interested. Completely closed upon opening, revealed after an hour in the decanter.
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Complex aromas of burnt hazelnuts and apricots. This starts off like a fino sherry but quickly opens up with an explosion of flavors. It's a constantly shifting palate of apricots, vanilla, waxed fruit... I could go on but it would only get more ridiculous.
This reminds me, a lot, of great white burgundy. Not so much the flavor profile as the way it develops in your mouth, with a complex and ever changing array of flavors. This bottle was a bargain at $25.
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Preamble to meal, with stinky cheeses and charcuterie. A bit too cool to start, little nose or aroma. With some warming, nutty oxidative notes, a swamp gas like smell (in a good way if thats possible). Dry, slightly tart flavor. Was surprised by lack of flavors given weird, complex nose. Short, clipped finish. I enjoyed trying to figure what was going on in this wine- definitely contemplative. Not a great wine to serve at a dinner party with wine novices.
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Love this wine. First off I was almost hypnotized by the color. Kind of an light amberish yellow that seems especially translucent in the clear bottle. Almost like it's so delicate the color is fading. On the nose there's a blend of citrus and a little bit of oxidation. The palate is where it really got interesting. Some oxidation but there's a core of acidity with lime and pear flavors wrapped around that as well as some nuttiness. Good finish. The last glass was the best as it continued to gain complexity and depth through dinner. Super dry it probably does show best with food. I'm thinking I like these Heredia crianza better than the reserva. Imported by USA Wine Imports, Inc.
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A very disctint wine that requires attention from the drinker. The color is golden yellow. Very distinct nose displaying aromas of peach, honey and lime. It's a dry wine with an almost oxidized character, but not in a bad way. There are underlying citrus flavors running through the palate which provides good freshness. Nuts and honey melon on the palate. Interesting wine for sure. A wine that needs to be paired with food. Paella or cheeses perhaps. Excellent.
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Light yellow. Young looking. Whole lot of funk in the nose. A bit oxidized with hints of pineapple and lemon. Delicious with lots of refreshing acid. I loved it but the cheesy nose did not blow off.
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WineFanatic Spain & Portugal Offline (Vancouver, BC): Tasted blind – Medium gold, clear. Notes of stinky cheese, oxidized apples and burnt lemon. Tart flavour profile with crisp acidity and medium boy and finish. Interesting and enjoyable. Drinking well now. Very good.
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Aromas of dusty apricots and unshelled hazelnuts stored in a paper bag, and then of course there's the faint waft of fino sherry and salty cheese. Cool. It's mellow in the mouth and just short of tangy, and a rush of yellow and orange fruit hits the middle-front of my tongue. The finish glows briefly -- maybe too briefly -- with the essence of lime and orange oil (it's clean, not actually oily or waxy).
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Good, oaky, quite old nose, with margarine melding with tangerines. The latter put me in mind of Riesling, but that sort of flavour concentration and length aren't there. So, Chardonnay? There are great curls of acidity and the wine is quite full. A pleasing dry clip in the finish and the flavours fade gracefully. Rioja (ie the Viura grape), if not as I've come across it recently; but that's probably for the best and I think I could really enjoy this if spent time with. 89 pts for now. I really like the structure - it could evolve further as well drink well for 5+ years.
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Pinot Smackdown 2009 (Barrington IL, Wally's house): nose: very oxidized style, but very intriguing at the same time as its just something that one doesn't smell all time. Good amount of honeysuckle, light peach and pear tones with notes of aged cheeses and roasted nuts. Its hard to get a full grasp on what is going on as its very different, but I can't stop smelling it and it really draws me to it
taste: very good and light feel that provokes thought with tones of smoke, aged cheeses, honeysuckle, and pears with some slight sherry tones to it to compliment the style that its done in. Good acidity to compliment the lighter feel
overall: This is a very different wine that is hard to put a finger on, but it brings out the analytical side in me. While hard to get a real pulse on this wine, it leaves intrigue and gets me really thinking which is always an enjoyable experience. This isn't a style that isn't for everyone, but it certainly works for me and I'll have to try more of these from Lopez heredia
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Yellow/gold in colour, with a nose of peaches, lime, and cardamon. Crisp and very dry on the medium- to full-bodied palate, with a hint of coconut, grapefruit, and lemon-lime; not a lot of fruit, but more minerally and even saline notes. Just a touch of oxidation. As others have stated, similar to an aged Hunter Valley semillon or savenierres, due to its dryness and lack of overt fruitiness (in a good way). I really enjoyed this, quite an 'intellectual' wine that was better on the second night (A-).
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Looks like a fino sherry. Smells mostly like one too but with less saltiness and a touch of higher toned citrus. Medium full bodied, hazelnut tones, not a lot of fruit, and reminiscent of an older Savennieres but with lower acidity that gives it a fairly dull impression and leaves me uninspired. My experience with white Rioja is nil, though, so I have no good frame of reference here.
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Chilled, popped, and poured. Interesting nose of creme brulee, freshly toasted bread, and roasted nuts with a hint of apples and pears. The palate has a smooth, creamy mouthfeel from its time in an oak barrel (normally 3 yrs for Crianza) and gives the nice vanilla notes up front and a hint of "hazelnut coffee creamer" finish. The fruit on the mid palate is tart green apple and pear with nice acidity that does not overly dry the palate before the finish.
Overall a very interesting wine with a unique flavor. The oak was a nice addition in this wine and I personally would have liked more creaminess and hazelnut. I am a big fan of honey in whites as with high % Semillon Bordeaux and would normally only pay $20+ a bottle for that style but this wine is so unique that I would buy again. (CMS A-)
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Very interesting nose of cellar dust, coconut, and hints of butter. Good weight on mouthfeel with some complexity on the palate showing grapefruit, lemon, tangerine, and peaches with good minerality throughout and a long finish.
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Lopez de Heredia / Buil & Gine (K&L Wine Merchants (Hollywood, CA)): On the nose, this is like vanillin French toast that's not so sweet. Also shows oxidative/oaky notes of toasted bread and nuts, but it's like each was fine ground into itty bitty crumbs or even meal, as there is a smoothness and liquidity to the aromas. Brilliant acidity makes the mouth water for the duration of the wine's stay in the oral cavity, but never do those acids come across as spiky. Finishes lemon-lime zesty but not terribly long.
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Appearance of pale straw/gold, moderate nose of aged oak, nuttiness. Palate of aged oak with the nuttiness again and herbal notes finishing with a moderate acidity. A sipping and thinking wine. Highly recommended. I will get more while I wait for the Tondonia to age.
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Thanksgiving dinner. Rich, coconutty nose. Flavors of old wood, coconut, sweet golden fruits, saline/savory notes. This was popped & poured, but got better & better with air. Bone dry, with good acidity. Clearly aged but not quite oxidative; almost like an aged semillon without madeirization. Really better as a vino da medizatione than with dinner. Very interesting stuff.
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Good fruit on the nose with ocean breeze and shellfish. Excellent acidity with nice tobacco secondaries--meaty and savory like oysters. Tobacco really shows up in the finish. Awesome.
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Aromatic, coconut, lanolin, earth, creamed hazelnut, apricot and dried yellow apple nose. soft, low-acid palate with earthy flavours and a strong finish. 4.5/5
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1/16/2020 - DaleW wrote: flawed
Seems to be a great wine lurking, but TCA always wins.
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1/15/2020 - blanquito wrote:
Badly corked.
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5/30/2015 - lovanc@outlook.com wrote:
Initial taste is like sherry, most likely due to the oxidation. Similar nutty profile to sherrys however that is backed by honeyed flavors and great acidity. Much better at room temperature. Don't chill this wine too much.
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7/11/2012 - gwkozar wrote: 90 Points
medium gold, musty nose of roasted almonds. Oily, waxy, brown butter, roasted almonds, apricots.
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9/3/2010 - JohnSh wrote: 90 Points
Fascinating as always. Light gold in colour, with a nose of oxidized nuts, nectarines, and musty butterscotch. Out of the fridge, it's all oxidation and acid; warm it up, and it improves immensely. You have to love oxidation and acid at least a bit to really enjoy this wine (I do, luckily), but there's some chenin blanc-like funky 'fruit' (wet wool, quince) as well. Very dry. A singular wine, one that encourages contemplation (or at least amazement). Hedonists should avoid it like the plague! But there's a real power and intensity to the wine. Thanks are due the producer for keeping their wines so anti-modern (A-)!
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2/12/2010 - vsbastosx wrote: 91 Points
100% Viura.
Aged 4 years in American oak barrels.
Beautiful light gold color indicating some evolution.
Wow! What complex and distinct nose it has with apricots, honey, sweet passion fruit, oak, vanilla and butter. It's difficult to describe what aromas this wine unveils. At first, it may reminds you a Riesling, but it's not that mineral and a mix of oak and fruits calls the attention along with some oxidation that becomes this wine even more interesting on the nose. On the palate, it's a bit austere, with oily texture, honeyed, very good acidity and medium aftertaste. This is a contemplative wine that needs a bit of concentration to perceive all nuances it has. Absolutely recommended!
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2/2/2010 - MHildbold wrote: 92 Points
very rich, butterscotch, honeyed, lemon custard, nutty and a bit oxidized, complex and interested. Completely closed upon opening, revealed after an hour in the decanter.
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9/1/2009 - wineshlub wrote:
Complex aromas of burnt hazelnuts and apricots. This starts off like a fino sherry but quickly opens up with an explosion of flavors. It's a constantly shifting palate of apricots, vanilla, waxed fruit... I could go on but it would only get more ridiculous.
This reminds me, a lot, of great white burgundy. Not so much the flavor profile as the way it develops in your mouth, with a complex and ever changing array of flavors. This bottle was a bargain at $25.
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8/23/2009 - Li6 wrote: 90 Points
Fascinating and kaleidoscopic nose of fresh tomato, mineral, tarragon, chicken stock, melon, orange blossom honey...every sniff yields something new. Racy acidity keeps the flavors fresh and pure.
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7/19/2009 - mjf@ulkner wrote: 87 Points
Preamble to meal, with stinky cheeses and charcuterie. A bit too cool to start, little nose or aroma. With some warming, nutty oxidative notes, a swamp gas like smell (in a good way if thats possible). Dry, slightly tart flavor. Was surprised by lack of flavors given weird, complex nose. Short, clipped finish. I enjoyed trying to figure what was going on in this wine- definitely contemplative. Not a great wine to serve at a dinner party with wine novices.
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6/5/2009 - stevetimko wrote:
Love this wine. First off I was almost hypnotized by the color. Kind of an light amberish yellow that seems especially translucent in the clear bottle. Almost like it's so delicate the color is fading. On the nose there's a blend of citrus and a little bit of oxidation. The palate is where it really got interesting. Some oxidation but there's a core of acidity with lime and pear flavors wrapped around that as well as some nuttiness. Good finish. The last glass was the best as it continued to gain complexity and depth through dinner. Super dry it probably does show best with food. I'm thinking I like these Heredia crianza better than the reserva. Imported by USA Wine Imports, Inc.
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5/1/2009 - pbaek wrote:
A very disctint wine that requires attention from the drinker. The color is golden yellow. Very distinct nose displaying aromas of peach, honey and lime. It's a dry wine with an almost oxidized character, but not in a bad way. There are underlying citrus flavors running through the palate which provides good freshness. Nuts and honey melon on the palate. Interesting wine for sure. A wine that needs to be paired with food. Paella or cheeses perhaps. Excellent.
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4/23/2009 - David J Cooper wrote:
Light yellow. Young looking. Whole lot of funk in the nose. A bit oxidized with hints of pineapple and lemon. Delicious with lots of refreshing acid. I loved it but the cheesy nose did not blow off.
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4/21/2009 - godx wrote: 88 Points
WineFanatic Spain & Portugal Offline (Vancouver, BC): Tasted blind – Medium gold, clear. Notes of stinky cheese, oxidized apples and burnt lemon. Tart flavour profile with crisp acidity and medium boy and finish. Interesting and enjoyable. Drinking well now. Very good.
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4/9/2009 - Wicker Parker wrote:
Aromas of dusty apricots and unshelled hazelnuts stored in a paper bag, and then of course there's the faint waft of fino sherry and salty cheese. Cool. It's mellow in the mouth and just short of tangy, and a rush of yellow and orange fruit hits the middle-front of my tongue. The finish glows briefly -- maybe too briefly -- with the essence of lime and orange oil (it's clean, not actually oily or waxy).
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3/31/2009 - campingfleurie wrote: 89 Points
Good, oaky, quite old nose, with margarine melding with tangerines. The latter put me in mind of Riesling, but that sort of flavour concentration and length aren't there. So, Chardonnay? There are great curls of acidity and the wine is quite full. A pleasing dry clip in the finish and the flavours fade gracefully. Rioja (ie the Viura grape), if not as I've come across it recently; but that's probably for the best and I think I could really enjoy this if spent time with. 89 pts for now. I really like the structure - it could evolve further as well drink well for 5+ years.
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1/18/2009 - KeithAkers wrote: 90 Points
Pinot Smackdown 2009 (Barrington IL, Wally's house): nose: very oxidized style, but very intriguing at the same time as its just something that one doesn't smell all time. Good amount of honeysuckle, light peach and pear tones with notes of aged cheeses and roasted nuts. Its hard to get a full grasp on what is going on as its very different, but I can't stop smelling it and it really draws me to it
taste: very good and light feel that provokes thought with tones of smoke, aged cheeses, honeysuckle, and pears with some slight sherry tones to it to compliment the style that its done in. Good acidity to compliment the lighter feel
overall: This is a very different wine that is hard to put a finger on, but it brings out the analytical side in me. While hard to get a real pulse on this wine, it leaves intrigue and gets me really thinking which is always an enjoyable experience. This isn't a style that isn't for everyone, but it certainly works for me and I'll have to try more of these from Lopez heredia
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12/15/2008 - tendring wrote: 92 Points
Wine Education Service - Mature Rioja (LSE): Green gold.
A subtle nose, a little sherry-style oxidisation.
Delicious, mellow bodied, good balance, medium length.
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11/2/2008 - gordoyflaca wrote: 89 Points
Salty, oily, lime-y, minerally, austere.
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7/17/2008 - JohnSh wrote:
Yellow/gold in colour, with a nose of peaches, lime, and cardamon. Crisp and very dry on the medium- to full-bodied palate, with a hint of coconut, grapefruit, and lemon-lime; not a lot of fruit, but more minerally and even saline notes. Just a touch of oxidation. As others have stated, similar to an aged Hunter Valley semillon or savenierres, due to its dryness and lack of overt fruitiness (in a good way). I really enjoyed this, quite an 'intellectual' wine that was better on the second night (A-).
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7/2/2008 - gwkozar wrote: flawed
bottle was put in freezer, and did not have time to warm up
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6/10/2008 - drwine2001 wrote:
Looks like a fino sherry. Smells mostly like one too but with less saltiness and a touch of higher toned citrus. Medium full bodied, hazelnut tones, not a lot of fruit, and reminiscent of an older Savennieres but with lower acidity that gives it a fairly dull impression and leaves me uninspired. My experience with white Rioja is nil, though, so I have no good frame of reference here.
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5/11/2008 - WineKnurd wrote: 90 Points
Chilled, popped, and poured. Interesting nose of creme brulee, freshly toasted bread, and roasted nuts with a hint of apples and pears. The palate has a smooth, creamy mouthfeel from its time in an oak barrel (normally 3 yrs for Crianza) and gives the nice vanilla notes up front and a hint of "hazelnut coffee creamer" finish. The fruit on the mid palate is tart green apple and pear with nice acidity that does not overly dry the palate before the finish.
Overall a very interesting wine with a unique flavor. The oak was a nice addition in this wine and I personally would have liked more creaminess and hazelnut. I am a big fan of honey in whites as with high % Semillon Bordeaux and would normally only pay $20+ a bottle for that style but this wine is so unique that I would buy again. (CMS A-)
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5/5/2008 - beezer6 wrote: 88 Points
Heritage Grand Wine Tasting (Ritz-Carlton - Chicago, IL): Tasted at the 2008 Heritage Grand Wine Tasting @ The Ritz-Carlton in Chicago.
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4/17/2008 - amgryger wrote:
Very interesting nose of cellar dust, coconut, and hints of butter. Good weight on mouthfeel with some complexity on the palate showing grapefruit, lemon, tangerine, and peaches with good minerality throughout and a long finish.
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4/11/2008 - tcfishler wrote: 89 Points
Lopez de Heredia / Buil & Gine (K&L Wine Merchants (Hollywood, CA)): On the nose, this is like vanillin French toast that's not so sweet. Also shows oxidative/oaky notes of toasted bread and nuts, but it's like each was fine ground into itty bitty crumbs or even meal, as there is a smoothness and liquidity to the aromas. Brilliant acidity makes the mouth water for the duration of the wine's stay in the oral cavity, but never do those acids come across as spiky. Finishes lemon-lime zesty but not terribly long.
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4/2/2008 - goofy Yno wrote: 88 Points
cat pee, citrus nice mouth with good acidity, tart apple, clean finish.
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4/2/2008 - kstoddard wrote: 88 Points
eRobert Parker Offline - Whites (Backstreet Wine Salon, Phoenix): Pineapple, apple and caramel. Very mature fruit. Funky on the finish but interesting nonetheless.
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1/2/2008 - yui wrote:
Rem was pretty darn good.
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12/3/2007 - wineswiller wrote:
Appearance of pale straw/gold, moderate nose of aged oak, nuttiness. Palate of aged oak with the nuttiness again and herbal notes finishing with a moderate acidity. A sipping and thinking wine. Highly recommended. I will get more while I wait for the Tondonia to age.
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11/22/2007 - 5laton wrote:
Thanksgiving dinner. Rich, coconutty nose. Flavors of old wood, coconut, sweet golden fruits, saline/savory notes. This was popped & poured, but got better & better with air. Bone dry, with good acidity. Clearly aged but not quite oxidative; almost like an aged semillon without madeirization. Really better as a vino da medizatione than with dinner. Very interesting stuff.
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11/4/2007 - magyarsvensk wrote:
Good fruit on the nose with ocean breeze and shellfish. Excellent acidity with nice tobacco secondaries--meaty and savory like oysters. Tobacco really shows up in the finish. Awesome.
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8/7/2007 - Double-A Likes this wine: 93 Points
Aromatic, coconut, lanolin, earth, creamed hazelnut, apricot and dried yellow apple nose. soft, low-acid palate with earthy flavours and a strong finish.
4.5/5
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