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96 Points | Stephen Tanzer's IWC - March/April 2013
Light gold. Heady, mineral-accented aromas of poached pear, lemon curd, truffle honey, white flowers and ginger, with a smoky topnote. Broad, palate-staining orchard and pit fruit flavors are braced by juicy acidity and pick up spice and toasted grain nuances with air. Notes of iodine and sweet butter come up on the finish, which goes on and on.