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91 Points | Stephen Tanzer's IWC - November/December 2013
("our business card," noted Currado, who produces 40,000 to 44,000 bottles of this wine and ships most of them to the U.S.; he began bottling the wine in a series of installments last spring): Deep ruby-red. Distinctly blacker on the nose than the Tre Vigne, offering rather powerful scents of black cherry and crushed blackberry sweetened by caramel oak. Plush, strong and deep, with black fruit and licorice flavors complicated by oaky torrefaction (the wine was in small barrels until November of 2012, then spent a few months in big casks before being moved to stainless steel to await bottling). Distinctly more tannic and clenched than the Tre Vigne and less exclusively about fruit.
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