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With its broad array of origins and clones, this wine displays red aromas (candied cherry, pomegranate and raspberry) on the nose and the palate. In addition, one finds a light touch of brown spices, like nutmeg, cinnamon, and all-spice. True to Adelsheim's house style, it is elegantly textured with seamlessly integrated, silky, polished tannins.
Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees.
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