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89. Points | Stephen Tanzer's IWC - March/April 2012
Ruby-red. Intensely spicy aromas of red cherry, red berries, faded flowers, clove, green pepper and lavender. Then much sweeter and riper on the palate than the aromas suggest, with more red cherry, coffee and earth flavors and less of the spicy vegetal component shown by the nose. Finishes satisfying and long, with an obvious saline component.