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malolactic fermentation took place for 3 weeks at 68 F to bring out the full natural fruit character
grilled or poached salmon
it has classic Pauillac lead pencil notes as well as plenty of blackcurrants
with hints of cherry
Petit Verdot skus_26096 malolactic fermentation took place forIntense clean and bright garnet color. Fine aromas of red cherry, sweet currant, and stone fruit abound with light spicy notes. The palate is richly balanced with enveloping and persistent tannic hints
