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Rahsaan wrote:Funny, I had this over the weekend as well. I very much enjoyed it, and yes, it seems that her wines often get called "Burgundian" Nebbiolo, which makes sense. The softer more elegant interpretation certainly helps with the food I eat. I've also dabbled in her Barolo bottlings, which of course need even more age. Definitely someone to watch, if one is attracted to the style.
TomHill wrote:But if they're made too much like Burgundy and don't have the tannins that rip your head off.... they're not authentic B/B!!
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