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(Montrose) was also a bit oaky at first, though baking soda fresh. An exotic, banana flambé sundae quality mercifully took over the stage from the oak after we had some food, pigeon to be precise. Carob, forest floor and cream became its signature aromas, and the palate was still fresh, round and pleasant. Its flavors were on the citric side, old and pretty, and the 1900 was still walking and talking well yet was not one of the superior wines of the day, although Bipin got a lot more out of it than
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