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90 Points | Stephen Tanzer's IWC - May/June 2012
(from gravelly, mineral-rich loamy soil): Ruby-red. Black- and redcurrant, tobacco and loam on the nose. Supple and harmonious, with good energy to the redcurrant, cedar and tobacco flavors. This vineyard is now dry-farmed, said winemaker Thomas Brown, whose first vinification here was 2008, and the wines are getting more focus as a result. Finishes with sweet tannins and very good lift and length. Not yet hugely delineated but conveys good balance and freshness. Harris's three estate vineyards range from 500 to 1,000 feet in altitude, and this one is always harvested last.