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91 Points | Stephen Tanzer's IWC - May/June 2013
(fermented in concrete eggs and raised in a combination of concrete and neutral French oak, with 80% of the fruit macerated on its skins for just over 60 days; 12.4% alcohol): Light, bright orange-pink. Intense redcurrant and orange zest scents, with a hint of white pepper adding vivacity. Dry and tightly focused on entry, then fleshier in the mid-palate, offering juicy citrus fruit and red berry flavors and a silky texture. Closes at length, on a bright, nervy note.