Description
dark Cabernet is almost too much today and will need a good decade more of cellaring to lose some of its baby fat
but you can practically hear the cicadas and the call to a siesta
licorice and crushed stone
There is good energy and a real sense of intensity to the well-delineated and mineralinfused medium-bodied flavors that possess slightly better finishing complexity
earth and more discreet wood
Reinhold Haart, Piesporter Domherr Riesling Auslese other_regions dark Cabernet is almost tooNA
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