A very rich good, full bodied, very dark red - The Black Macedonian. Has to be decanted fore at least 4 hours. Reminds me of rich Amarones, but dryer. Its oaky. Too mature soft cheese and red meat. Stays in cellar for very many years.
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10/23/2009 - Vinklubben Paa Druen wrote: 91 Points
A very rich good, full bodied, very dark red - The Black Macedonian. Has to be decanted fore at least 4 hours. Reminds me of rich Amarones, but dryer. Its oaky. Too mature soft cheese and red meat. Stays in cellar for very many years.
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