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Critic tasting note: "(2013) All Chenin, dried on racks under the trees for three weeks before natural fermentation in older barrels. This took two years to ferment and ended up with 11% alcohol and 250g/l of residual sugar. A darker more caramel colour than the cordon cut wine from Keermont tasted alongside, this has a honey and lemon glycerine nose, with viscous, rich palate creaming over the tongue, that intense fruit sweetness, a touch of glacé fruits and the toast and a touch of coffee in the finish. delicious balance with the juicy tang of tangerine freshness." - <i>93/100</i>, <i>Tom Cannavan</i>
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