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minimal SO2 added only at bottling
Dry Riesling from Alsace
with medium plus acidity and a long finish
layers of raisin
earth driven with layers or red raspberry and cherry fruit
Château Massereau Graves 2013 Gamay minimal SO2 added only at45% Cabernet Sauvignon, 20% red stemmed Merlot, 15% Cabernet Franc, and 10% Petit Verdot from Graves, Bordeaux, France; medium plus bodied and dry with notes of stewy red fruits, red and blackcurrant, dried strawberry, roasted red bell pepper, and violets, layers of leather, mushroom, pencil shavings, cigar box, black pepper, and dusty rocks, with mint and eucalyptus high tones, well integrated oaky undertones, medium acidity, and dry chalky tannins.
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