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meljones
PostPosted: Thu Jul 10, 2008 2:26 pm 
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Joined: Mon Jun 14, 2004 10:02 am
Posts: 6450
11.5 g/l residual sugar. Fermentation in new French 400 litre barrels and another 10-12 months in barrel. Very woody smell which reminded me of white Rioja. Herbal, oaky and fairly sweet. Too sweet for me. Would find it difficult to put it with food.

05/10/07

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