1/10/23, 12:17 PM - Interesting how it got better on day 2. I had a similar experience 1.5 years ago where the wine seemed more advanced (e.g. tired, too plush) than it should have been. Didn't save any for next day to experiment. Good to know it got better cuz I have 6 bottles still.
5/3/22, 3:06 PM - Just had a '16 VHR and it too was shutdown and not very giving. That wine is also 100 pt (Galloni), but was no where near that the other night. I'm sure it was when he tasted it a couple years ago but as we all know, wines evolve... some for better, some for worse. However, the few '16s that I've had show the pedigree of great wines, so not concerned about if they will age well or not. I think lot of the '16s are in dumb phase and will be for few more years, but they'll get there again.
5/5/22, 10:46 AM - I hear you Mark about the frustrations with these wines suddenly shutting down and coming back to life god-knows-when. It sucks popping a special and expensive bottle only to find it didn't provide the expected results. Just have to temper expectations (ours and friends) when it comes to these. I need to start drinking wines earlier in their life to enjoy the youthful aspect as well. I often wait until they're mature and have more tertiary notes, but sometime when they shutdown they go to sleep for years
5/1/22, 6:57 PM - Hey Brian, we went to the Rare Society in Solana Beach (haven't been to Park Blvd location). Been there a few times and I do like the place a lot. As you said, its not Cowboy Star (one of my favs in SD) but not many places are ;) Either way, I do like the food and ambiance of RS in Solana Beach. Ambiance is similar of Born and Raised but I like the food better at Rare Society. The staff are great as well.I certainly agree its great to have a nice Steakhouse in north county as that is where we are as well. Side note, I heard of another place opening up soon in the Carmel Valley area called Steak 48 that is from the original proprietors of Mastro's.
3/7/22, 1:48 PM - Hey MJP, I have 3 750ml bottles of this vintage still. How much longer do you feel she has? How was the structure of the wine? Thanks.
3/7/22, 4:08 PM - Thanks for the info. Will try to check one out soon. Wish I had time to drink wine more often!
3/8/22, 10:03 AM - With 2 kids and work, I should be drinking more often! More power to you if you can do it man. Cheers.
10/18/21, 6:41 PM - Hey MJP, thanks. Yeah the early-2K Napas are drinking great now. 2008 was a underrated vintage mainly due to the negative press about the weather and all, but often those challenging vintages produce some great wines, similar to 2010 which was a very cold year in Napa but the wines came out very Bordeaux-like. Speaking of weather, those early 2K vintages consisted of many cooler vintages... not sure how many of those we'll see again with global warming going on.
10/19/21, 12:02 PM - Agreed on the dry farming... there is only so much of that you can do before the vines just shutdown or crash. In Napa though, many of the more high-end/high-tech vineyards have irrigation setup which helps. I'm more concerned about the hot weather like '14, '15 and '17 which can create some uneven wines (overripe or underripe if they pick too early to avoid the heat). Anyhow, something to keep an eye on.As for 2008 VHR, will be interested to see you take on it. Had a bottle a couple years ago and it was great and still young. Have a couple left in the cellar that I will try to get to in the next couple years. Those can go for a while!
9/21/21, 12:03 PM - Hey Tim, yeah if you have a few definitely pop one soon. Lot of these 2010s are not going to die from a lack of fruit, that's for sure. I enjoy full-bodied and powerful Napa cabs, but in a Brunello, I want that brisk acidity, bite, and freshness that comes from the Sango. Love the 2006s and 2008s for that reason. These 2010s seem a bit overblown for my taste. The fruit will outlast the structure. I don't know, maybe if I wait another 3-5 years, the 2010s might get a bit leaner and balance out a bit. Fingers crossed.
9/7/21, 1:37 PM - Thanks for notes Mark. So was best without a decant? Have 3 bottles so probably should start drinking these sooner rather than later ;)
7/27/21, 8:50 PM - Hey Mark, I just saw your notes as well. Looks like you a great experience with your '08 Blankiet as well! I would have likely rated this a few points higher if I was able to decant the sucker a bit more but I was only able to decant for 1 hour at the steakhouse before consuming. I thought it would have been ready on PnP given its age, but that wasn't the case. Like you mentioned, this has long time to go. As for the reference to PL, seems like your not as much of a fan of PL but the nose would have fooled me for PL with its herb, green, and peppercorn, not to mention it was pretty dry as well.P.S. Don't say I didn't warn you about drinking Blankiet... you might get hooked :) Get some of the '10s if you can... those are awesome as well.
3/18/21, 12:30 PM - Its likely Julien Fayard (Perlieu, Covert, etc), whom I respect a lot. In 2018 Napa, apparently the vineyards produces a lot more fruit then wine markers and facilities could handle so they're selling a lot of pretty high quality fruit to lesser labels, so keep a look out for those. Regardless of who owns it now, this is a crazy good QPR!
2/23/21, 1:14 PM - Mark, since you like Bordeauxs, you will like Blankiet. My first encounter was '10 vintage I had a few years ago and that was awesome. House style balances power and elegance nicely. I have the '08 and '09 vintages in the cellar and looking to get some '10s as well.
2/23/21, 7:33 PM - Yeah I hear you about wine and the budget. I keep kicking myself for buying more wines, but it feels so damn good too :) Wine is about the only discretionary spending I do these days. The wife has her luxury items she buys, and I have mines. We spoke about this before, but kids have a way of making money disappear from your account! You might have to start day-trading cryptos to keep the lifestyle going man!
2/9/21, 1:42 PM - Hi ELKCIMS, how were the tannins and acidity? Its not going soft, is it? Had the '09 a while back and I really liked it as well. I felt that it could easily go another 6-8 years at a high-level (great structure and fruit). Thanks.
2/10/21, 5:17 PM - Thank you for the response. Cheers.
1/6/21, 4:12 PM - Hey MJP, for the vintage this is definitely a success, but like most '11 Napas this is compact and restrained (i.e. lean) which is nice in its own right. Don't get me wrong its not that there was no fruit on this, but for Napa cab, it was mid-weight and lean. As for how long it has left, I would say depends on how you like them. If you like more fruit, then drink them now and over the next couple year. If you like more tertiary notes, then you can let this go for 5 years or so but risk losing the fruit aspects. I have a couple more of the '11s and will drink these over the next couple years. Cheers.
1/5/21, 11:11 PM - Hey Mark, steaks and Napa mountain cabs... one my favorite pairings (along with Brunello)! I have a couple of the '08 Veeders, and was wondering if the structure is there for further aging?
1/6/21, 11:24 AM - Thanks Mark. I didn't word my question properly. What I really meant to ask was how much longer it can go from here, not necessarily for aging as its obviously has some already at 12 years old. Yeah, just want to make sure it has enough structure to go another couple years. So your 3-5 years sounds about right. I hate it when wines become too soft and flat, but these mountain wines typically have plenty of tannins and acid, which is great. Cheers!
12/31/20, 1:30 PM - Hey Lite, I'm a bit confused, did you mean this to go under the 2011 VHR or was this the 2010 VHR? I have both vintages (among others).
12/31/20, 3:48 PM - oh my bad, I overlooked the '11 DE Hershey in your group of wines! Thanks for the info.
12/10/20, 12:20 PM - 71? Did you mean 91?
11/2/20, 12:38 PM - As for Stag's Leap AVA... I would second Bevan's Wildfoot (try the '13 vintage its great). Also, Cliff Lede's Poetry and "rock block" wines are real nice as well.
11/2/20, 1:33 PM - No worries MJP. I would say that Poetry and Wildfoot are more on the expensive side similar in pricing to HSS. The Cliff Lede "rock block" series cost less and are pretty darn good QPR for what you get. Every year the names of the rock block series changes based on the vineyard lot they pull the fruit from. The vineyard lots are named after Cliff Lede's favorite songs LOL. So you have Stardust Heaven (made up of two blocks "Ziggy Stardust" and "Stairway to Heaven"), Moon Fantasy, Cinnamon Rhapsody, etc. Pretty interesting.
9/23/20, 11:32 AM - Hey Mark, on PnP it was accessible, but a bit austere. Strangely it shutdown after the 1 hour mark where the palate went mute. At 2 hour, the fruit had opened up for richer experience. Cheers!
9/23/20, 6:39 PM - Napa '06 is considered to a year with pretty high tannins. Haven't had a lot of the '06 Napa, but the few that I've had over the years (even now) were and still are tannic. '06 and '09 seem to be pretty similar in style (high tannin and acid), so it bodes will for longevity at least as far as structural support goes... the fruit is a different question.
8/6/20, 6:01 PM - Not sure it was flawed... see last couple of notes. Fingers crossed that its just a dumb phase, but not holding my breath. Was the fruit also a bit muted as well? That was my experience.
7/7/20, 2:06 PM - Waiting 10-15 years? Are you sure you're weren't trying a '16 Bdx LOL. But in all seriousness, I do think people underestimate how well Napa cabs can age. I have a few of the TV '16 but will wait on them...still have the '08 TVs to work through...
6/24/20, 12:50 AM - Thanks for sacrificing in the name of science! A few weeks ago, a friend generously offered up a vertical tasting of '15 and '16 Pontet-Canet, Pichon-Baron, Montrose, and Leoville Poyferre. He mentioned the bottles were opened a few hours but forgot exactly how long (I think it was 10 hours). I really found the '16s to be lot more bold and intense, with the '15s being a few shades leaner and more rustic. I didn't bother writing reviews on them due to being inebriated a bit prior to my arrival and not taking notes either. The standout were '16 Montrose, PC, and LP.
6/24/20, 12:41 PM - The gathering I speak of had somewhere like 5 people, so we got a pretty good pour of each producer for each vintage. Lucky for him, he is pretty well off and buys many cases. What a great idea Mark to have a button to freeze the wine in its current state... maybe just freeze it like cryogenics LOL. With the pace of life these days (work and kids), sometimes I miss out on drinking bottles in their best windows :-/ I guess what is considered optimal window is relative to each person anyhow...I completely agree with you that I too enjoy watching the wine evolve over the many hours of drinking the bottle. In fact, that is a quality I look for in great wines... they take you on a journey, not just over the course of many bottles and many years but also over the course of the few hours with a single bottle. If more winemakers would allow the vintage and terrior to come through in the wine, instead of over-manipulating it, then it would make it more of the journey we are talking about. I think with the modern techniques and technology involved in winemaking these days, we compromise some of the characteristics of the vintage/terrior for a better/optimal wine (which is relative to each winemaker).
6/24/20, 7:47 PM - Interesting, didn't know that about Galloni (who I respect and most closely listen too) and how he goes about doing the En Primeur reviews. Honestly, if I were a 'professional', I would want to approach it the same way. I would hate to put my name on a review not knowing factors such as how long the bottle had been open for, how it changed over the course of a couple hours (at least). This is especially true for very young wines that are tightly coiled up! Realistically though, I realize that on a given day, especially during En Primeur, the reviewers go through dozens and dozens of wines so there is a time factor to consider. Who knows, maybe they have some much experience tasting young wines that they can make a fairly accurate judgement in a short time period.
6/25/20, 12:21 AM - I agree Mark. That is why I'm in CT and reading reviews from folks like yourself ;) A bottle of wine is constantly evolving and a review can becomes somewhat outdated after only a few months! Not to mention bottle variation, which means a lesser bottle could have been served to the reviewer. Regardless, a review is only a snapshot in time and gives you an idea of where the wine is at that time and possible glimpse into how the wine might evolve. Honestly, that is what I look for when reading professional reviews... some characteristics of the wine's fruit and structure profile to see if its something that interests me. Galloni's reviews are honest and pretty thorough and allows me to make a call on whether a wine might be worth a purchase. The experts can hopefully give a us that initial glimpse when the wine is released and the rest is up to us common folks to keep posting our reviews to paint a picture of how the wine is evolving over time.
6/19/20, 5:36 PM - Hey CSimm, sounds like its losing the baby fat (fruit) and transitioning to maturity. Recent TNs seem to reflect this. Not sure how well these Ontogenys will age.
6/18/20, 12:46 AM - Thanks for info Mark. Haven't tried the Pape Clement, so on the fence about getting some.As a Napa fan, I look for more ripe vintages of Bdx to jump into and I think '16 might be it. Tried a small pours of few '15 Bdx like Pontet Canet, Pape Clement, and Montrose, and I thought (even after long decants), they were still a bit too 'classic' and rustic for me. Now the '16 on the other hand, those were right in my wheel house! Lot more power and fruit. Got a case of the '16 Montrose and looking to get the cases of Pontet Canet and Leoville Poyferre... my wallet (and wife) are gonna hate me for a while.Knowing you and HMC love Napa as well, I would suggest you guys try the '16 Leoville Poyferre... those are a beast! More Napa than Bdx, which is their house style.
6/18/20, 10:01 AM - Should be interesting to get your thoughts on the '16 Leoville Poyferre. The '16 Cos I haven't tried but wish I could. From what I've read its more feminine/elegant than its neighbor '16 Montrose, which was pretty darn slutty and bold. Cheers.
5/18/20, 12:50 PM - Thanks for notes. How long did you decant for? Interesting, sounds like it might be becoming a better food wine as well. I have one left so will drink in 2020.
4/20/20, 11:53 AM - If its a bad bottle, just changed the rating to 'flawed'.
4/16/20, 12:23 PM - Hey Mark, cool glad to help. Have you had Blankiet before? If not, a close comparison would be Dominus. Not so surprisingly, they are located right next to each other, but their style is similar as well. Blankiet's house style is definitely Bordeaux-leaning with Napa fruit, if that makes sense. Especially in a cool/dry vintage such as 2009, Napa wines had a more earthy and rustic feel to them, which I really like. If drinking in the next year or so, definitely give it some air. Cheers.
4/17/20, 12:48 PM - I notice you have an impressively large collection! Wish I could still splurge on wine but got a couple kids now that cause a large hole in my pocket and money just disappears :/Currently, I'm more like 14% Bordeaux (use to be closer to 40%) and 70% Napa! I used to drink more Bordeaux (all left bank) but found that 1) they were notoriously tight/closed and not so enjoyable anywhere near their youth 2) when they did come around they didn't 'wow' me as much as Napa... unless I was drinking the really good stuff (OLDER La Mission, Haut Brion, Las Cases, etc), which cost a small fortune. I still thoroughly enjoy the not so expensive left-bankers (Pichon Baron/Laland, Montrose, etc). With Napa I found the wines a lot more accessible throughout their life (even older Napas from later 90's are drinking really good still) and I didn't need to coax the hell out of them to get a great experience. Now, I'm not saying Napa wines are cheap by an stretch, but for the money, I can get a better bang for the buck ;)
4/15/20, 1:02 PM - Hey Mark, I don't believe they have Las Piedras fruit in there, its good observations though because Sinegal Estate vineyards is literally right next to Las Piedras, so I would imagine they will have similar profile ;) According to AG, they did incorporate fruit from another nearby Beckstoffer vineyard, Georges III. Cheers.
3/23/20, 12:27 PM - Great notes, but man that is some fine wine to kill for pizza night! It better have been some amazing Pizza ;)
3/23/20, 12:16 PM - Noticing that across the board, a lot of '16 Napas are starting to shutdown, well at least not have that 'wow this is massive' feel to them. These (and other noteworthy '16s) will be worth the wait in 3-5 years.
3/6/20, 11:38 AM - Hi Purple Tooth. Was this decanted or PnP? I have few vintages of KE and they're really powerful, dense stuff. Was thinking of picking up some 2008s but it sounds like it might not be a long ager (you mentioned soft and dry). Don't like my wines to get flaccid with no bite left in them. As a whole, 2008 Napa vintage was one for my favorite recent vintages, including 2010, 2013, and of course 2016 ;) Cheers.
3/6/20, 11:52 AM - Thanks for the info. Yeah pricey stuff but these days its so hard to find great Napa or Bordeaux without having to pay out a large sum for them :/As for comparison to a St. Emilion (Tetre Rotebeouf), I wouldn't know cuz I don't drink right bank. Left bank only... mainly Pauillac and St. Estephe ;) Cheers.
2/15/20, 11:05 PM - Hi MDs, was wondering how you thought the 2007 KE drank compared to the 2010 KE. Based on ypur on rating alone it seemed the 2010 was much nettfer effort. Did you feel the 2007 lacked the punch that other vintages of KE typically have? I wonder about the longevity of the 2007 Napas as a whole.
2/16/20, 12:28 AM - Sorry meant to say 2010 was a much better effort!
2/7/20, 11:59 AM - Honestly, anything from 2003 vintage is best served PnP. It was a such a warm vintage that even the likes of Las Cases and Barton who typically make pretty tannic wines are good to go on PnP for 2003.
1/2/20, 1:03 PM - Thanks for the experiment! Cheers.
12/2/19, 9:08 PM - Well, true to my name, I drink and collect reds and even in that spectrum, I really only have Napa, Bordeaux, and Brunello (and a couple of Chiantis). This was one of the more 'light' wines that I have, so I went with it. Anything else would have likely overwhelmed the Turkey ;) Anyhow, it was actually a good pairing. It was medium bodied and bright (unlike most of the Brunellos that I have which are full-bodied and dark), so it went well with lighter fair. I would imagine a Barbaresco or Pinot Noir would have gone with it as well. Cheers!
10/24/19, 11:48 AM - I agree, this was by the the weakest 2010 BdM that I have had or purchased. The style of this wine (bone dry, earthy, bright) will have its fans but not my cup of tea either.
8/15/19, 11:32 AM - This sounds like a flawed bottle for sure. Why rate or give a score?
5/18/19, 1:15 AM - Hi Geaux, grest notes. Seems like this might be one of the most restrained vintages of VHR. Unlike the '08 or '10. Haven't tried the '16 yet but i would imgine it would be more rich then the '12 for sure, no?
4/26/19, 11:50 AM - Hi GMAT, Did you decant this? Either decant for 4-5 hours or wait a few more years.
4/25/19, 4:18 PM - Hi Corsair, did you decant this or was this pop and pour? Over how many hours did you drink this. Thanks.
3/11/19, 12:19 PM - Hi CSIMM. Thanks for the great notes. Would you say that the 2013 Bone Ash has lost some of its sweetness in the past couple of years? Saw your prior review on it and it seemed like it was on the sweeter/jammy side (which Venge wines exemplify). I love Napa cabs but don't enjoy overtly sweet/candid wines, either due to the warmer vintage (e.g. 2015) or the wine making style (e.g Caymus). Wondering if this has lost some of its baby fat while keeping its structure intact. Thanks.
3/12/19, 12:23 PM - Thanks the detailed response. I completely agree with your assessment of the excellent 2013 vintage, in that it provided the vibrancy and freshness to the fruit that allowed the terroir to shine more so than in the hotter vintages, as long as the wine makers took advantage and didn't make an extracted fruit bomb. Sadly I did taste some 2013 Napa reds that were 'lush' (i.e. flabby) and would not have guessed 2013 if tasted blind, but that is more a testament to the wine maker's style than the vintage itself.You mentioned to drink over 5-7 years, which isn't particularly long-lived for a solid 2013. Do you think its going to lose structure/viberency or the fruit?
3/13/19, 12:21 PM - I agree that there are not many people in the world who can, with some degree of certainty, predict how a wine will evolve. Guys like Parker who have a ton of experience tasting young wines and doing retrospectives on them X number of years later have learned from their mistakes and have (hopefully) honed their forecasting skills. But its still just a guess ;)Even with Parker, I've seen him miss on more than a few wines that didn't last half as long as he had projected (even with near perfect providence on the bottles). In the case of the 2013 Bone Ash, he does say its 30 year wine, but we'll see as I've only seen a couple Napa producers be able to create wines that can remotely last 30 years, such as Dunn and Forman, and even then its largely based on the vintage too (recent vintages like 2010 and 2013 *should* be long-lived). Like you said, its based on preference as to when its best to consume the wine (young or aged), but its so difficult to find the peak unless your tasting the the wine regularly to get a sense of how its progressing. For me, I prefer them with some age where the fruit isn't so front-and-center. I have, on more than few occasions, waited too long and missed the peak drinking periods and sadly its happening more now after having 2 kids and having less time to open fine bottles of wine, which means some of the bottles will sit longer then I would like. Anyhow, thanks again for the info!
6/18/18, 11:30 AM - Yes, even the 'pros' have their off days, but in general WS is very stingy with their scores, similar to Tanzer.
5/8/18, 12:00 PM - "don’t see this improving unless you like dry fruited wine dominated by tannin and acidity"Generally speaking, isn't that what Bordeaux is all about? ;-)
4/4/18, 10:44 AM - Hi Oldwines, question for you. I have 1998 and 1999 Montelena Estate cabs in my cellar that I was thinking about drinking soon. How much long do you think they have? Do you think that in another year or two they will drink better with a shorter (1 hour) decant? I typically drink these older Napa cabs in restaurants (steakhouses) and as you mentioned, long decanting is tougher to do before hand unless I do it at home before going to restaurant. As side note, I really do like the 'cooler' Napa vintages (1998, 1999, 2010) because they typically have better potential for longevity and naunce development. I recently had a 1998 Sterling Reserve Cab (from Calistoga region, same as Montelena) and it was great. That too needed 30 min- 1hr decant before it opened up.
4/5/18, 9:56 AM - Great, thanks for the info. Cheers.
3/26/18, 12:11 PM - I don't think the current (2014) release was sourced from the same vineyards, or for that fact, the same AVAs. From what I have read, the 2008 was a combo of Howell and Sugarloaf Mountains. The latest release says Calistoga. Cheers.
2/23/18, 6:50 PM - Hi Tim, I notifced you had very nice notes on both the 2013 Uccelliera and Voliero. They're both Cortonesi's projects but slightly differing in style I've noticed. I haven't tasted the 2013 Brunellos but I had the 2013 Voliero Rosso on several occasions and loved it. I think your notes on the 2013 Voliero was similar to my experience with the Rosso (i.e. more forward and international in style). I was wondering which you preferred more if you had to pick one, the 2013 Uccelliera or Voliero?
12/27/17, 3:14 PM - Hi Geaux, how long does she have left? I have 3 bottles in the cellar. Sounds like the CT 2020 date might be too early, right?
12/27/17, 3:50 PM - Thanks for the info. Yes, generally speaking the '10s are coming along slower than most vintages, mainly due to '10 being one of the coldest vintages ever in Napa. I personally love the '10 vintage but have to wait on some of them.
11/15/17, 1:51 PM - Sucks that its the last bottle :(I have 5 more left, but not looking forward to the day when I have to pop my last one. These are just awesome, especially for the price.
12/18/17, 10:09 AM - Hi Darren, when I had the SW, I did a PnP in at a steakhouse and it was good to go. Being almost 10 years old, it probably shed most of its tannins already, but by no mean was it flabby. I could imagine how big it must of drank upon release. I drank over 2 hours and I didn't notice much of difference in either the nose or palate. It held out very well without losing any structure, although it didn't have an imposing structure to begin with. I don't think 2022 is too far off its ideal drinking window. Although you could drink it well into the late 2020s assuming it will be cellared well, if you let it go too long beyond early 2020s, it might lose its "Big Napa" profile.
12/7/17, 11:34 AM - Dunn, especially the HM, always requires patience. You have to also understand that Dunn's style is more old school and NOT modern/in-your-face style of winemaking where the fruit hits you like a tank, hence, you don't see the big 96-99 scores from Parker. However, Galloni is a big Dunn fan because he tends to appreciate the more nuance style that Dunn delivers.For a more 'forward' (again relatively) Dunn HM, you should try the 2001 and 2003, which are drinking great right now. I'm actually a fan of in-you-face Napa style (e.g. Hundred Acres, Buccella, Bevan, Hobbs), but have quite a few Dunn HMs to balance things out ;)
12/1/17, 11:14 AM - Interesting observations. I did a tasting at the winery a couple years ago and really liked the density and concentration of the fruit in the 2013 cabernet. When I tasted them, I felt that it represented the 2013 vintage very nicely so I purchased 4 bottles from them. I'm a bit surprised that the fruit might have disappeared so quickly. Wondering if its issue with provenance. You don't think its shutting down, do you?
11/8/17, 7:42 PM - Hi MD, I noticed you had notes on both the 2010 and 2013 Katrina Eileen. I wanted to purchase 3 maybe 4 bottles of these. Wish I could do more but the budget and storage are both limited ;)I see that you had similar scores (slight edge to 2010) and tasting notes for both vintages. Sounds like the 2013 might be more fruit-forward than the 2010. As a whole, I personally love the Napa 2010 (along with 2008 and 2013) vintage because the cabs had nice structure and lots of depth. If you had to choose 3-4 bottles to purchase how many of each vintage would you do? Please note that I haven't had the Katrina Eileen before.
11/10/17, 11:20 AM - Thanks for the suggestion. You had mentioned the getting the 2008, but did you mean the 2010? I noticed you had notes on the 2010 but not the 2008. Either way, I think I'll splurge and get 2 bottles each of the 2010 and 2013 vintages.
10/25/17, 11:34 AM - Not sure this going to be that good in the year 3017
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