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"If you've ever made broth from lobster shells and shrimp heads, you'll recognize the scent melding into this Sauvignon: carapace on a gooseberry bush. If you can get past the bad pun, the fruit itself has complexity and amplitude, ripened to flavors of green pear and guava. Serve it with a salad of lobster and prawns with avocado." - Wine & Spirits
