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Because of its age, I'd recommend decanting for at least an hour, which we did. For an older CA Cab, sediment was almost nonexistent in the bottle. The nose is classic oak/fruit that Silver Oak seems to have patented; the dense fruit concentration of cooked cherries, plums & berries was amazing on the tongue. Combine this with cocoa and a little vanilla and it was like drinking dessert with our dinner. VERY smooth with no tannic interference. I discovered my two bottles in a Nashville wine shop that was clearing out the cellar for $80/each. If you can find any, definitely invest and drink it soon; this wine is peaking now.
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