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roasting meats
eat too many
elegant Chardonnay with plenty of depth
The 2013 Rosé was blended from the finest Pinot Noir and Pinot Meunier parcels with approximately 10% of the blend having been fermented in four- and five-year-old Burgundy barrels
Darroze 2005 Paguy GBA 49.7% 200ml predexchamirey roasting meatsGolden color, brilliant. The nose is fresh, with some fruity flavors (orange peel, dry apricot), acacia honey and fine spices (vanilla, mint). Superb. The Armagnac is mellow in the palate, with some complex flavours : undergrowth, ripe fruits, spices (licorice). Very long in the palate.
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