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September 13, 2005

02 Ben Marco, Mendoza V.M.S.

If black pepper grew from slabs of raw prosciutto, it would smell like this wine. The dynamic blend of malbec, cabernet, bonarda, and syrah is full of meaty blackberry, bitter chocolate, and smoked raisin flavors. Despite such intensity, the lightly tannic texture is neither cloying nor difficult, finishing savory, liquid, and clean.


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