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Most of the wine (87%) was fermented and aged in French oak barrels to complete primary fermentation and was left to age in barrel for 11 months
Another year of aging should allow the finish to stretch out and this wine to reach its full potential
the “World’s Largest Rooster”
Deep ruby hued with licorice and torrefaction on the nose
James E Pepper Singl Brl Riverside #116e 750ml Sauvignon Blanc Most of the wine (87%)Look for a deep burnished hue and distinct red fruit aromas. This powerful cask strength rye shows fleeting cocoa, mocha and hazelnut, with a hint of burnt orange peel and plum skin surfacing on the exhale. The fiery, numbing finish is shot through with clove and cayenne. Kara Newma
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