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Wine of the Week 

Five generations of wine-producing history precede the making of Raymond's 1998 vintage. Crushed within hours of picking, the juice was fermented on the skins for a week. After fermentation and filtering, the wine rested in French oak for 14-18 months. A blend of 82 percent Cabernet Sauvignon and 18 percent Merlot, the wine offers aromas of black fruit, plum, earth and cedar. Black cherry, blackberry and a touch of pepper mid-palate blend with soft, woody tannins to provide a well-balanced structure. A delicious accompaniment to hearty dishes such as grilled lamb and other meats, tomato-based pasta, roasted garlic pizza, and polenta dishes. Available at Dorignac's and Cellars of River Ridge.
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