2000 Latour
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2000
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"In 2000 we had great raw material, so we were not afraid to extract a lot," said manager Frederic Engerer. "But in 2002 we had to be very careful. It was especially important to eliminate all the pieces of dead stems on our sorting tables, especially after the destemming. As it turned out, there was a very small proportion of pips [grape seeds, which can give wine a bitter quality when they are crushed] this year so perhaps we could have extracted more." There will be only 105,000 bottles of 2002 Latour, compared to 165,000 from the 2001 vintage. I asked Engerer to compare the young 2002 to the estate's 2000. "The big difference is in aromatic complexity. The 2000 is more opulent, more sympathique The 2002 never ripened as completely, and yet the wine has density and concentration similar to that of the 2000."
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Mildew doesn’t really care about status. Nor does it care for those who practice biodynamic viticulture and all the hard work that entails. Latour was the most significant casualty in terms of volume, with yields just 11 hl/ha, a figure I am more accustomed to seeing in Sauternes. I could see the frustration in winemaker Hélène Gerin’s face, perhaps still recovering from a vintage that took a physical and mental toll. “We had another challenge in terms of the number of passes with the tractor,” she tells me. “We did 20 in the end, especially in April and May at the beginning. As the temperatures cooled, it seemed to get better. Fortunately, the summer was nice, particularly August. The beginning of September was quite cool. We picked from September 9 with the first vat of Merlot, quite early, so we really began on September 24 and finished on October 9.”
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2024
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2018
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“Yields were 24 hectoliters per hectare, which is down from the 35 that are more typical here,” Technical Director Hélène Genin explained at Latour. Yields were extremely uneven, however, with some parcels not touched at all, and others that produced almost nothing. We also noticed that vines planted with massale material proved more resistant to mildew owing to their diversity, while in rows planted with clonal selections, the vines all suffered the same level of losses. One of the challenges was keeping all our lots separate, so we opted for smaller fermentation vessels to make that happen. Our approach was to work with gentler extractions and try to preserve as much oxygen as possible. We did fewer délestages than normal and limited them to the early part of fermentations,” she explained.
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2017
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Although the recalcitrant Château Latour no longer release their wine to négociants with the other First Growths, they continue to show barrel samples during the spring alongside their latest library release that I reviewed recently on Vinous in Cellar Favorites. It has been a busy year for owner François Pinault, adding Clos de Tart to his collection that now includes Château Grillet, Araujo and Domaine d’Eugenie. I met with Frédéric Engerer at the property. “It was a bit of a hectic year,” he explained. “There was no hydric stress, with only a tiny bit of frost damage up towards Mouton Rothschild. There was 70mm of rain in the first two weeks of September. The season reminded me of the 1999 or 2001, though not in terms of the style of the wine, which is between 2012 and 2014. The 2017 has a charm and a line of tannin that gives ageing ability. They are silky and refined with the backbone underneath.” Readers will note a negligible contribution of Cabernet Franc this year in all three 2017s since Frédéric was never its biggest fan and the vines are being removed. It is a good, solid Latour as you would expect, not unlike Mouton-Rothschild in coming across as structured and backward. Its élevage will put on a bit more fatness though stylistically it reminds me of the excellent 2012 Latour with just a little more length.
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2017
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2016
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2016
2023 - 2060
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2016
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Technical director Hélène Genin and her team have done a magnificent job with the 2016s. All three wines are exquisite and absolutely brilliant. The Pauillac points to a more serious level of both ambition and quality than I have seen in the past, while the Grand Vin is sublime. As has been the case for several years now, the wines at Latour continue to move in the direction of finesse. Harvest started on September 22 with the Merlot and wrapped up on October 19, when the last Cabernets and Petit Verdots were brought in.
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2015
2026 - 2055
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2015
2025 - 2055
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2015
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2015
2022 - 2035
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2015
2030 - 2065
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Latour's 2015s are fascinating, as they catch the château at an especially delicate transition to biodynamic farming. In 2015, the 47 hectares in L'Enclos (where the Grand Vin is sourced) were farmed biodynamically, while the rest of the château's vineyards are all being farmed biodynamically for the first time in 2016. One of the results of biodynamic farming is frequently a more even and inline maturation of physical and alcoholic ripeness, along with overall ripeness that tends to happen earlier. That has massive implications for other choices that happen later, such as the choices of yeasts that are employed in fermentation, so it will be interesting to see what happens. One thing is very clear, though. The Latour wines this year are divided into two camps. The Pauillac and Forts de Latour are more or less inline with the house style, while the Grand Vin is, quite different in style for what is the norm with young wines here. Specifically, the tannins are remarkably finessed, as is the wine itself. That leads to the inevitable question: Will the style of Château Latour change meaningfully with the move to biodynamics? Of course, one vintage means nothing. It will be years, maybe decades, before we have some answers. But there is plenty to think about, that much is obvious. As has been the case since the 2012 vintage, the 2015s will be sold as bottled wines when the château decides the wines are ready to drink, rather than en primeur. Winemaker Helene Genin reported that harvest started on September 15 with the Merlots, which were picked on the early side to retain freshness, while she felt the Cabernets benefitted from being picked a bit on the later side, in relative terms.
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2015
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Latour's 2015s are fascinating, as they catch the château at an especially delicate transition to biodynamic farming. In 2015, the 47 hectares in L'Enclos (where the Grand Vin is sourced) were farmed biodynamically, while the rest of the château's vineyards are all being farmed biodynamically for the first time in 2016. One of the results of biodynamic farming is frequently a more even and inline maturation of physical and alcoholic ripeness, along with overall ripeness that tends to happen earlier. That has massive implications for other choices that happen later, such as the choices of yeasts that are employed in fermentation, so it will be interesting to see what happens. One thing is very clear, though. The Latour wines this year are divided into two camps. The Pauillac and Forts de Latour are more or less inline with the house style, while the Grand Vin is, quite different in style for what is the norm with young wines here. Specifically, the tannins are remarkably finessed, as is the wine itself. That leads to the inevitable question: Will the style of Château Latour change meaningfully with the move to biodynamics? Of course, one vintage means nothing. It will be years, maybe decades, before we have some answers. But there is plenty to think about, that much is obvious. As has been the case since the 2012 vintage, the 2015s will be sold as bottled wines when the château decides the wines are ready to drink, rather than en primeur. Winemaker Helene Genin reported that harvest started on September 15 with the Merlots, which were picked on the early side to retain freshness, while she felt the Cabernets benefitted from being picked a bit on the later side, in relative terms.
00
2014
2026 - 2057
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2014
2028 - 2055
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I was not able to visit Château Latour back in December as my focus was upon the 2019s in bottle and, as we all know, the First Growth has kept inventory back to release their three wines when deemed to be mature. When I visited the estate in March to taste some mature vintages with Frédéric Engerer for an article that will appear in the future, we began with the three forthcoming releases that complement Antonio Galloni’s reviews that have already been published on Vinous.
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2014
2026 - 2064
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2014
2025 - 2055
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2014
2019 - 2029
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Château Latour's 2014s are exceptionally beautiful. All three wines are deeply marked by the personality of the year. Intense fruit and lifted, fresh aromatics are signatures in all three wines, while richness, depth and structure are the main variables. As has been the case for a few years, Latour releases their bottled wines when they believe the wines are ready to drink, so none of the 2014s will be available for purchase for at least a few years. The attention to detail lavished on these wines by president Frédéric Engerer and the team led by technical director Hélène Genin is remarkable.
00
2014
2026 - 2054
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Château Latour's 2014s are exceptionally beautiful. All three wines are deeply marked by the personality of the year. Intense fruit and lifted, fresh aromatics are signatures in all three wines, while richness, depth and structure are the main variables. As has been the case for a few years, Latour releases their bottled wines when they believe the wines are ready to drink, so none of the 2014s will be available for purchase for at least a few years. The attention to detail lavished on these wines by president Frédéric Engerer and the team led by technical director Hélène Genin is remarkable.
00
2014
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It is impossible to visit Latour and not be impressed by the total commitment to detail. Nothing goes unobserved. In 2014, 50% of the vineyards were farmed biodynamically, which goes up to 100% with 2015. I asked Technical Director Helene Genin what differences she observed with the biodynamically farmed parcels. Her reply was that alcoholic and physiological ripeness were taking place around the same time, with more even maturation, whereas in the past, waiting for full ripeness of the tannins and seeds was only achieved at higher sugar levels. Genin added that in 2013, her conventionally farmed parcels were hit much harder by rot. Needless to say, it will be fascinating to see how things unfold here over the coming years. As has been the case for a few years now, Latour no longer sells their wines en primeur, so it is anyone's guess as to when the 2014s will hit the market. The wines are unquestionably striking across the board.
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2014
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It is impossible to visit Latour and not be impressed by the total commitment to detail. Nothing goes unobserved. In 2014, 50% of the vineyards were farmed biodynamically, which goes up to 100% with 2015. I asked Technical Director Helene Genin what differences she observed with the biodynamically farmed parcels. Her reply was that alcoholic and physiological ripeness were taking place around the same time, with more even maturation, whereas in the past, waiting for full ripeness of the tannins and seeds was only achieved at higher sugar levels. Genin added that in 2013, her conventionally farmed parcels were hit much harder by rot. Needless to say, it will be fascinating to see how things unfold here over the coming years. As has been the case for a few years now, Latour no longer sells their wines en primeur, so it is anyone's guess as to when the 2014s will hit the market. The wines are unquestionably striking across the board.
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2013
2023 - 2033
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2013
2021 - 2033
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2013
2022 - 2032
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2013
2018 - 2024
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During my week of château visits to inspect the 2017s in barrel, there was of course one significant, recalcitrant property whose wines will not be released onto the Place de Bordeaux this late spring. Château Latour withdrew after the 2011 vintage, since when they have embarked upon a series of bi-annual mature vintage releases, commencing with stock held in reserve during their respective en primeur campaigns. The latest trio includes 7,000 cases of the 2012 Les Forts de Latour, the first time that the property has released a wine hitherto not commercially available. It will be interesting to see how it fares in the market although the real litmus test will be the market reaction to the maiden release of a Grand Vin post 2011. Funnily enough, when I originally tasted the 2012 Les Forts de Latour from barrel I never attached a score. As I quipped to Frédéric Engerer at the time: what is the point of rating a wine when consumers will not taste it until an undesignated point in the future? I might as well wait. As it turned out, I waited five years. After that vintage I have reviewed the wines because consumers wanted to see the scores for all five First Growths, even if they will have to be patient for one. All three releases have something to offer winelovers, whether they wish to splash out on the 2006 Latour, one of my pick of the Left Bank wines ever since I first tasted it from barrel, or the Forts de Latour or Pauillac. The 2006 Grand Vin was recently released to négoçiants at €450/bottle, which equates to around a 15% premium against current market prices. The 2012 Les Forts de Latour has blossomed in bottle, like a majority of wines that growing season, and was just released at €145/bottle. Finally, there is the 2013 Le Pauillac de Latour, a maligned vintage that may surprise those who erroneously dismiss this season out of hand, which is distributed directly to customers by the château.
00
2013
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2013
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Even with all of the construction taking place at Latour, attention to the smallest of details is quite evident in this tasting. Nothing is left to chance. Overall, the 2013s are impressive across the board. All of these samples were pulled from tank, which tends to reduce the aromatics slightly in young, unfinished wines. The harvest started with the Merlot on September 27 and finished with the Petit Verdot on October 10.
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2013
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Even with all of the construction taking place at Latour, attention to the smallest of details is quite evident in this tasting. Nothing is left to chance. Overall, the 2013s are impressive across the board. All of these samples were pulled from tank, which tends to reduce the aromatics slightly in young, unfinished wines. The harvest started with the Merlot on September 27 and finished with the Petit Verdot on October 10.
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2012
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Like other managers of famous Bordeaux estates, Latour's Frederic Engerer told me this year that he also plans to start working with fractions of parcels as opposed to full plots on the estate. "For example, the vineyard in front of this tasting room has two very different soils," he pointed out. "Clearly, the quality and characteristics of the grapes derived from each section are different, and we may not want to use the grapes from both halves in our grand vin each year." Though Engerer loves the '09, he's not prepared to say that it's the greatest Latour ever or even that it's better than the '05. "The 2005 was a more serious wine," he explained. "This one has more alcohol and riper fruit, and so it comes across as more voluptuous and flattering."
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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Also recommended: 2008 Chateau Les Forts de Latour (89-91).
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Estate manager Frederic Engerer, under whose direction Chateau Latour has been on a hot streak in recent years, described vintage 2007 as his "first solo vinification," having fired his technical director prior to the harvest. As in past years, this tireless perfectionist was still thinking about how he could have made an even better wine. "We didn't have dilution in 2007 but we didn't have thick skins either, and the fruit lacked complexity of aromas and density," Engerer noted. "I wanted to retain the fruit expressiveness, and the danger in making the wine was to get everything at the front of the palate. I did not vinify for structure because it's not a structured vintage." While Engerer is confident that he took the correct approach, his doubt had to do with the quality of the press wine, which was so good and supple that he wondered if he had underextracted. In fact, Engerer has added 16% press wine to the blend (the highest percentage since 1999), compared to a more typical 5% or 6%, and the press wine has contributed body. "The quality of the press proved that the raw material in 2007 was ripe," he said. "Perhaps I could have extracted even more." The good news, Engerer added, is that the 2007 will be cheaper and more accessible early than last year's wine. "Like the 1999, the 2007 was born like a baby with a big smile," which will come as welcome tidings to collectors who don't like to wait 20 years for their first growths to come around.
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During my week of château visits to inspect the 2017s in barrel, there was of course one significant, recalcitrant property whose wines will not be released onto the Place de Bordeaux this late spring. Château Latour withdrew after the 2011 vintage, since when they have embarked upon a series of bi-annual mature vintage releases, commencing with stock held in reserve during their respective en primeur campaigns. The latest trio includes 7,000 cases of the 2012 Les Forts de Latour, the first time that the property has released a wine hitherto not commercially available. It will be interesting to see how it fares in the market although the real litmus test will be the market reaction to the maiden release of a Grand Vin post 2011. Funnily enough, when I originally tasted the 2012 Les Forts de Latour from barrel I never attached a score. As I quipped to Frédéric Engerer at the time: what is the point of rating a wine when consumers will not taste it until an undesignated point in the future? I might as well wait. As it turned out, I waited five years. After that vintage I have reviewed the wines because consumers wanted to see the scores for all five First Growths, even if they will have to be patient for one. All three releases have something to offer winelovers, whether they wish to splash out on the 2006 Latour, one of my pick of the Left Bank wines ever since I first tasted it from barrel, or the Forts de Latour or Pauillac. The 2006 Grand Vin was recently released to négoçiants at €450/bottle, which equates to around a 15% premium against current market prices. The 2012 Les Forts de Latour has blossomed in bottle, like a majority of wines that growing season, and was just released at €145/bottle. Finally, there is the 2013 Le Pauillac de Latour, a maligned vintage that may surprise those who erroneously dismiss this season out of hand, which is distributed directly to customers by the château.
00
2006
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2006
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Estate manager Frederic Engerer, under whose direction Chateau Latour has been on a hot streak in recent years, described vintage 2007 as his "first solo vinification," having fired his technical director prior to the harvest. As in past years, this tireless perfectionist was still thinking about how he could have made an even better wine. "We didn't have dilution in 2007 but we didn't have thick skins either, and the fruit lacked complexity of aromas and density," Engerer noted. "I wanted to retain the fruit expressiveness, and the danger in making the wine was to get everything at the front of the palate. I did not vinify for structure because it's not a structured vintage." While Engerer is confident that he took the correct approach, his doubt had to do with the quality of the press wine, which was so good and supple that he wondered if he had underextracted. In fact, Engerer has added 16% press wine to the blend (the highest percentage since 1999), compared to a more typical 5% or 6%, and the press wine has contributed body. "The quality of the press proved that the raw material in 2007 was ripe," he said. "Perhaps I could have extracted even more." The good news, Engerer added, is that the 2007 will be cheaper and more accessible early than last year's wine. "Like the 1999, the 2007 was born like a baby with a big smile," which will come as welcome tidings to collectors who don't like to wait 20 years for their first growths to come around.
00
2006
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Perfectionist estate manager Frederic Engerer is probably harder on his own wines than critics are, and he was still agonizing over the young 2006 Latour in early April. Engerer described the harvest as tough (the estate's prime acreage surrounding the winery, called l'Enclos, was affected by some rot for the first time since 1993), as a full degree of potential alcohol was lost after September 10. The wine, says Engerer, stands out today more for its structure than its flesh. Engerer told me that the merlot lacked concentration and grip in 2006, despite the fact that potential alcohol levels had reached as high as 14.5% before the rains came, and was mostly declassified into Les Forts de Latour. "In 2005 and 2004, Latour and Les Forts de Latour are like brothers," said Engerer, "but in 2006 it's more like the big brother and the little sister." Engerer normally uses a good bit of Latour press wine in Les Forts de Latour "to gain length" but in 2006, he told me, it would have dominated the fruit of Les Forts. As to Latour, the index of total polyphenols (indice de polyphenols totaux), or IPT, was a very high 76 (compared to 72 in 2005), and no saignee was done. The grand vin includes a high 86% cabernet sauvignon, 13% merlot and 1% cabernet franc. Engerer believes the wine will smooth out somewhat in barrel "but it won't go from black to white." He believes the wine lacks the creamy texture of the 2005 "and even the 2004" but is buoyed by its whiplash of a finish. As in recent years, I rate Latour among the superstars of the vintage, although this vintage was hard to read in the early going.
00
2005
2026 - 2065
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2005
2022 - 2055
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2005
2020 - 2055
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I saw Château Latour's 2017 library releases towards the end of my en primeur tastings in April 2016.
00
2005
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Estate manager Frederic Engerer, under whose direction Chateau Latour has been on a hot streak in recent years, described vintage 2007 as his "first solo vinification," having fired his technical director prior to the harvest. As in past years, this tireless perfectionist was still thinking about how he could have made an even better wine. "We didn't have dilution in 2007 but we didn't have thick skins either, and the fruit lacked complexity of aromas and density," Engerer noted. "I wanted to retain the fruit expressiveness, and the danger in making the wine was to get everything at the front of the palate. I did not vinify for structure because it's not a structured vintage." While Engerer is confident that he took the correct approach, his doubt had to do with the quality of the press wine, which was so good and supple that he wondered if he had underextracted. In fact, Engerer has added 16% press wine to the blend (the highest percentage since 1999), compared to a more typical 5% or 6%, and the press wine has contributed body. "The quality of the press proved that the raw material in 2007 was ripe," he said. "Perhaps I could have extracted even more." The good news, Engerer added, is that the 2007 will be cheaper and more accessible early than last year's wine. "Like the 1999, the 2007 was born like a baby with a big smile," which will come as welcome tidings to collectors who don't like to wait 20 years for their first growths to come around.
00
2005
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Perfectionist estate manager Frederic Engerer is probably harder on his own wines than critics are, and he was still agonizing over the young 2006 Latour in early April. Engerer described the harvest as tough (the estate's prime acreage surrounding the winery, called l'Enclos, was affected by some rot for the first time since 1993), as a full degree of potential alcohol was lost after September 10. The wine, says Engerer, stands out today more for its structure than its flesh. Engerer told me that the merlot lacked concentration and grip in 2006, despite the fact that potential alcohol levels had reached as high as 14.5% before the rains came, and was mostly declassified into Les Forts de Latour. "In 2005 and 2004, Latour and Les Forts de Latour are like brothers," said Engerer, "but in 2006 it's more like the big brother and the little sister." Engerer normally uses a good bit of Latour press wine in Les Forts de Latour "to gain length" but in 2006, he told me, it would have dominated the fruit of Les Forts. As to Latour, the index of total polyphenols (indice de polyphenols totaux), or IPT, was a very high 76 (compared to 72 in 2005), and no saignee was done. The grand vin includes a high 86% cabernet sauvignon, 13% merlot and 1% cabernet franc. Engerer believes the wine will smooth out somewhat in barrel "but it won't go from black to white." He believes the wine lacks the creamy texture of the 2005 "and even the 2004" but is buoyed by its whiplash of a finish. As in recent years, I rate Latour among the superstars of the vintage, although this vintage was hard to read in the early going.
00
2005
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Estate manager Frederic Engerer has overseen the production of a Latour for the ages, but he cautions that the 2005 is still a rather extreme vintage in the context of this great Pauillac property. "In 2003 it was the aromas that were at the yellow line," he told me. "In 2005 it was the alcohol. We had some cabernet sauvignon at 13.9%, which is unheard of here. This was the first year we tasted the cabernet berries in the vines and actually swallowed them." The wine in barrel today has an alcohol level of 13.4% but the early impression was of a powerful, austere Pauillac that was still sorting out its components, and whose tannic clout will require a good 15 years of bottle aging. Much of the concentration here came from evaporation of water in the grapes during the first half of September. "We lost the equivalent of ten hectoliters per hectare in the space of ten days," Engerer noted; the ultimate yield was 46 hectoliters per hectare. By the way, here in a nutshell is why the first growths in 2005 are going to be priced at nosebleed levels: "The price of our 2000 is 550 euros today, and the 2003 is 575," said Engerer. "But the market is dry: there are only 250 cases of Latour from the 1995 through 2004 vintages being offered today on the Bordeaux market. So we can't exactly give away our 2005."
00
2004
2023 - 2048
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2004
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Perfectionist estate manager Frederic Engerer is probably harder on his own wines than critics are, and he was still agonizing over the young 2006 Latour in early April. Engerer described the harvest as tough (the estate's prime acreage surrounding the winery, called l'Enclos, was affected by some rot for the first time since 1993), as a full degree of potential alcohol was lost after September 10. The wine, says Engerer, stands out today more for its structure than its flesh. Engerer told me that the merlot lacked concentration and grip in 2006, despite the fact that potential alcohol levels had reached as high as 14.5% before the rains came, and was mostly declassified into Les Forts de Latour. "In 2005 and 2004, Latour and Les Forts de Latour are like brothers," said Engerer, "but in 2006 it's more like the big brother and the little sister." Engerer normally uses a good bit of Latour press wine in Les Forts de Latour "to gain length" but in 2006, he told me, it would have dominated the fruit of Les Forts. As to Latour, the index of total polyphenols (indice de polyphenols totaux), or IPT, was a very high 76 (compared to 72 in 2005), and no saignee was done. The grand vin includes a high 86% cabernet sauvignon, 13% merlot and 1% cabernet franc. Engerer believes the wine will smooth out somewhat in barrel "but it won't go from black to white." He believes the wine lacks the creamy texture of the 2005 "and even the 2004" but is buoyed by its whiplash of a finish. As in recent years, I rate Latour among the superstars of the vintage, although this vintage was hard to read in the early going.
00
2004
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Estate manager Frederic Engerer has overseen the production of a Latour for the ages, but he cautions that the 2005 is still a rather extreme vintage in the context of this great Pauillac property. "In 2003 it was the aromas that were at the yellow line," he told me. "In 2005 it was the alcohol. We had some cabernet sauvignon at 13.9%, which is unheard of here. This was the first year we tasted the cabernet berries in the vines and actually swallowed them." The wine in barrel today has an alcohol level of 13.4% but the early impression was of a powerful, austere Pauillac that was still sorting out its components, and whose tannic clout will require a good 15 years of bottle aging. Much of the concentration here came from evaporation of water in the grapes during the first half of September. "We lost the equivalent of ten hectoliters per hectare in the space of ten days," Engerer noted; the ultimate yield was 46 hectoliters per hectare. By the way, here in a nutshell is why the first growths in 2005 are going to be priced at nosebleed levels: "The price of our 2000 is 550 euros today, and the 2003 is 575," said Engerer. "But the market is dry: there are only 250 cases of Latour from the 1995 through 2004 vintages being offered today on the Bordeaux market. So we can't exactly give away our 2005."
00
2004
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According to estate manager Frederic Engerer, the volume of fruit in the Medoc was large in 2004 due to the short crops of the two previous years, but the vines had enough energy in 2004 to ripen their full loads. Latour devoted literally twice as many man-hours to eclaircissage (in late July) as it had done in 2003. There were plenty of polyphenols in 2004, Engerer noted (the IPT is 70, as in 2002-higher than the 65 measured in vintages 2003 and 2000), despite the fact that the skins were thinner than in 2003. Latour practiced a gentle extraction, at temperatures not exceeding 27oC, as this estate has done for the past five or six years. In any event, there were very few pips in the grapes in 2004, and thus less chance of extracting bitter tannins, Engerer added. Latour harvested its merlot during the last week of September, then held off on picking the cabernet until October 7. The harvest did not finish until October 19, making 2004 one of the longest harvests in the history of the estate. The cabernet was unusually ripe, with potential alcohol levels ranging from 12.5% to as high as 13.6%. The blend is a relatively high 89% cabernet, plus 10% merlot and 1% petit verdot and cabernet franc.
00
2003
2024 - 2050
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2003
2018 - 2050
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2003
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Estate manager Frederic Engerer has overseen the production of a Latour for the ages, but he cautions that the 2005 is still a rather extreme vintage in the context of this great Pauillac property. "In 2003 it was the aromas that were at the yellow line," he told me. "In 2005 it was the alcohol. We had some cabernet sauvignon at 13.9%, which is unheard of here. This was the first year we tasted the cabernet berries in the vines and actually swallowed them." The wine in barrel today has an alcohol level of 13.4% but the early impression was of a powerful, austere Pauillac that was still sorting out its components, and whose tannic clout will require a good 15 years of bottle aging. Much of the concentration here came from evaporation of water in the grapes during the first half of September. "We lost the equivalent of ten hectoliters per hectare in the space of ten days," Engerer noted; the ultimate yield was 46 hectoliters per hectare. By the way, here in a nutshell is why the first growths in 2005 are going to be priced at nosebleed levels: "The price of our 2000 is 550 euros today, and the 2003 is 575," said Engerer. "But the market is dry: there are only 250 cases of Latour from the 1995 through 2004 vintages being offered today on the Bordeaux market. So we can't exactly give away our 2005."
00
2003
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According to estate manager Frederic Engerer, the volume of fruit in the Medoc was large in 2004 due to the short crops of the two previous years, but the vines had enough energy in 2004 to ripen their full loads. Latour devoted literally twice as many man-hours to eclaircissage (in late July) as it had done in 2003. There were plenty of polyphenols in 2004, Engerer noted (the IPT is 70, as in 2002-higher than the 65 measured in vintages 2003 and 2000), despite the fact that the skins were thinner than in 2003. Latour practiced a gentle extraction, at temperatures not exceeding 27oC, as this estate has done for the past five or six years. In any event, there were very few pips in the grapes in 2004, and thus less chance of extracting bitter tannins, Engerer added. Latour harvested its merlot during the last week of September, then held off on picking the cabernet until October 7. The harvest did not finish until October 19, making 2004 one of the longest harvests in the history of the estate. The cabernet was unusually ripe, with potential alcohol levels ranging from 12.5% to as high as 13.6%. The blend is a relatively high 89% cabernet, plus 10% merlot and 1% petit verdot and cabernet franc.
00
2003
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Latour took about ten days longer than usual to harvest in 2003. "We took our time," said manager Frederic Engerer, noting that Latour normally picks in two weeks. The merlot was harvested beginning on September 8 to preserve its aromatic freshness, with the cabernet sauvignon coming in between September 22 and 30. Thanks to the thorough ripeness of the skins, said Engerer, "we didn't have to extract too much, and we were able to retain the freshness of the fruit." Engerer added that Latour has been able to consistently ferment at lower temperatures in recent years by "pushing the harvest for riper fruit." The 2003 features a very low 3.15 grams per liter of acidity. Although most early tasters, including this one, consider the 2003 Latour to be one of the top three or four wines of the vintage, Engerer was surprisingly measured in his early assessment of the wine, comparing it to the '89 Latour. Yes, the cabernet reached 13% potential alcohol, which is unprecedented at Latour, he told me. But Engerer also felt that the heat in June and July (even before the sustained period of 100+ degree heat during the first half of August) burned off some of the sugars that normally develop during that period-sugars that are precursors to aromatic complexity. "Two thousand was a perfect growing season," Engerer added, "but 2003 was brutally hot."
00
2002
2025 - 2055
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00
2002
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2002
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These are the latest releases from Château Latour. In 2011, Latour announced they would no longer sell wines en primeur, but would instead offer customers vintages the estate deemed ready to drink. I tasted these wines on visits to the château in July 2015 and April 2016.
00
2002
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According to estate manager Frederic Engerer, the volume of fruit in the Medoc was large in 2004 due to the short crops of the two previous years, but the vines had enough energy in 2004 to ripen their full loads. Latour devoted literally twice as many man-hours to eclaircissage (in late July) as it had done in 2003. There were plenty of polyphenols in 2004, Engerer noted (the IPT is 70, as in 2002-higher than the 65 measured in vintages 2003 and 2000), despite the fact that the skins were thinner than in 2003. Latour practiced a gentle extraction, at temperatures not exceeding 27oC, as this estate has done for the past five or six years. In any event, there were very few pips in the grapes in 2004, and thus less chance of extracting bitter tannins, Engerer added. Latour harvested its merlot during the last week of September, then held off on picking the cabernet until October 7. The harvest did not finish until October 19, making 2004 one of the longest harvests in the history of the estate. The cabernet was unusually ripe, with potential alcohol levels ranging from 12.5% to as high as 13.6%. The blend is a relatively high 89% cabernet, plus 10% merlot and 1% petit verdot and cabernet franc.
00
2002
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Latour took about ten days longer than usual to harvest in 2003. "We took our time," said manager Frederic Engerer, noting that Latour normally picks in two weeks. The merlot was harvested beginning on September 8 to preserve its aromatic freshness, with the cabernet sauvignon coming in between September 22 and 30. Thanks to the thorough ripeness of the skins, said Engerer, "we didn't have to extract too much, and we were able to retain the freshness of the fruit." Engerer added that Latour has been able to consistently ferment at lower temperatures in recent years by "pushing the harvest for riper fruit." The 2003 features a very low 3.15 grams per liter of acidity. Although most early tasters, including this one, consider the 2003 Latour to be one of the top three or four wines of the vintage, Engerer was surprisingly measured in his early assessment of the wine, comparing it to the '89 Latour. Yes, the cabernet reached 13% potential alcohol, which is unprecedented at Latour, he told me. But Engerer also felt that the heat in June and July (even before the sustained period of 100+ degree heat during the first half of August) burned off some of the sugars that normally develop during that period-sugars that are precursors to aromatic complexity. "Two thousand was a perfect growing season," Engerer added, "but 2003 was brutally hot."
00
2002
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"In 2000 we had great raw material, so we were not afraid to extract a lot," said manager Frederic Engerer. "But in 2002 we had to be very careful. It was especially important to eliminate all the pieces of dead stems on our sorting tables, especially after the destemming. As it turned out, there was a very small proportion of pips [grape seeds, which can give wine a bitter quality when they are crushed] this year so perhaps we could have extracted more." There will be only 105,000 bottles of 2002 Latour, compared to 165,000 from the 2001 vintage. I asked Engerer to compare the young 2002 to the estate's 2000. "The big difference is in aromatic complexity. The 2000 is more opulent, more sympathique The 2002 never ripened as completely, and yet the wine has density and concentration similar to that of the 2000."
00
2001
2022 - 2055
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2001
2021 - 2051
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These are the latest releases from Château Latour. In 2011, Latour announced they would no longer sell wines en primeur, but would instead offer customers vintages the estate deemed ready to drink. I tasted these wines on visits to the château in July 2015 and April 2016.
00
2001
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Latour took about ten days longer than usual to harvest in 2003. "We took our time," said manager Frederic Engerer, noting that Latour normally picks in two weeks. The merlot was harvested beginning on September 8 to preserve its aromatic freshness, with the cabernet sauvignon coming in between September 22 and 30. Thanks to the thorough ripeness of the skins, said Engerer, "we didn't have to extract too much, and we were able to retain the freshness of the fruit." Engerer added that Latour has been able to consistently ferment at lower temperatures in recent years by "pushing the harvest for riper fruit." The 2003 features a very low 3.15 grams per liter of acidity. Although most early tasters, including this one, consider the 2003 Latour to be one of the top three or four wines of the vintage, Engerer was surprisingly measured in his early assessment of the wine, comparing it to the '89 Latour. Yes, the cabernet reached 13% potential alcohol, which is unprecedented at Latour, he told me. But Engerer also felt that the heat in June and July (even before the sustained period of 100+ degree heat during the first half of August) burned off some of the sugars that normally develop during that period-sugars that are precursors to aromatic complexity. "Two thousand was a perfect growing season," Engerer added, "but 2003 was brutally hot."
00
2001
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"In 2000 we had great raw material, so we were not afraid to extract a lot," said manager Frederic Engerer. "But in 2002 we had to be very careful. It was especially important to eliminate all the pieces of dead stems on our sorting tables, especially after the destemming. As it turned out, there was a very small proportion of pips [grape seeds, which can give wine a bitter quality when they are crushed] this year so perhaps we could have extracted more." There will be only 105,000 bottles of 2002 Latour, compared to 165,000 from the 2001 vintage. I asked Engerer to compare the young 2002 to the estate's 2000. "The big difference is in aromatic complexity. The 2000 is more opulent, more sympathique The 2002 never ripened as completely, and yet the wine has density and concentration similar to that of the 2000."
00
2001
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Latour installed a new sorting table in the winery in time for the 2001 harvest and brought in its grapes in the smaller cagettes (Previously the sorting table was in the vines, where, according to estate manager Frederic Engerer, "the work was less serious.") The merlot was less dense and structured in 2001, said Engerer; as a result, the young 2001 blend is higher in pH and lower in acidity than the 2000. As the grapes were not as strong, the new vintage called for gentler handling than that of 2000, which Engerer told me "was more forgiving of overextraction." The past trio of vintages has brought exciting quality at Latour, as a host of small improvements have been made here in recent years. "Even as recently as 1996, we did no leaf-pulling," noted Engerer. "There was also less rigorous crop thinning; plus, today we sort before and after the destemming." For the first time, Latour vinified without any stems in 2001. "Yes, the tannins are tight and austere, but they're not hard like those in 1988 and 1986," said Engerer.
00
2000
2023 - 2070
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2000
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These are the latest releases from Château Latour. In 2011, Latour announced they would no longer sell wines en primeur, but would instead offer customers vintages the estate deemed ready to drink. I tasted these wines on visits to the château in July 2015 and April 2016.
00
2000
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Latour installed a new sorting table in the winery in time for the 2001 harvest and brought in its grapes in the smaller cagettes (Previously the sorting table was in the vines, where, according to estate manager Frederic Engerer, "the work was less serious.") The merlot was less dense and structured in 2001, said Engerer; as a result, the young 2001 blend is higher in pH and lower in acidity than the 2000. As the grapes were not as strong, the new vintage called for gentler handling than that of 2000, which Engerer told me "was more forgiving of overextraction." The past trio of vintages has brought exciting quality at Latour, as a host of small improvements have been made here in recent years. "Even as recently as 1996, we did no leaf-pulling," noted Engerer. "There was also less rigorous crop thinning; plus, today we sort before and after the destemming." For the first time, Latour vinified without any stems in 2001. "Yes, the tannins are tight and austere, but they're not hard like those in 1988 and 1986," said Engerer.
00
2000
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Latour resembled a construction site this spring, as a major renovation project was in full swing. As this is a classic Bordeaux estate, with the chateau and winemaking facility located in the center of the vines, the only way to expand the physical plant was to dig down a level. "We're redoing the vat room, the bottling line, everything," said estate manager Frederic Engerer. "All the changes are aimed at allowing us to vinify smaller lots and to make wine more efficiently." Latour has an outstanding 2000 vintage in the works, a wine that, in the words of Engerer, "will please English nostalgics who like the austere stuff but which also has the smooth structure and polished tannins that today market obviously appreciates." In fact, this is a wine with an unusual balance for the vintage: the pH of 3.7 is normal, but the acidity level (4.1 grams per liter) was the highest figure I heard during my spring tour of the Bordeaux region. The old cabernet vines reached 12+% potential alcohol, which is quite rare, and polyphenol levels were very high. "We considered using 6% press wine until two weeks ago, but the blend we decided on has just 3% [the '99, in comparison, includes 15%]. We already had a structured, muscular wine, and we risked getting a dryness at the end if we included more press wine." Among the other changes instituted by Engerer since he took over direction of Latour in 1999 has been a reduction in the percentage of new oak, to 90% in 1999 and 85% in 2000. "We're looking for more precision of fruit and more focused tannins," he explained.
00
1999
2022 - 2040
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1999
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1999
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Latour installed a new sorting table in the winery in time for the 2001 harvest and brought in its grapes in the smaller cagettes (Previously the sorting table was in the vines, where, according to estate manager Frederic Engerer, "the work was less serious.") The merlot was less dense and structured in 2001, said Engerer; as a result, the young 2001 blend is higher in pH and lower in acidity than the 2000. As the grapes were not as strong, the new vintage called for gentler handling than that of 2000, which Engerer told me "was more forgiving of overextraction." The past trio of vintages has brought exciting quality at Latour, as a host of small improvements have been made here in recent years. "Even as recently as 1996, we did no leaf-pulling," noted Engerer. "There was also less rigorous crop thinning; plus, today we sort before and after the destemming." For the first time, Latour vinified without any stems in 2001. "Yes, the tannins are tight and austere, but they're not hard like those in 1988 and 1986," said Engerer.
00
1999
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Latour resembled a construction site this spring, as a major renovation project was in full swing. As this is a classic Bordeaux estate, with the chateau and winemaking facility located in the center of the vines, the only way to expand the physical plant was to dig down a level. "We're redoing the vat room, the bottling line, everything," said estate manager Frederic Engerer. "All the changes are aimed at allowing us to vinify smaller lots and to make wine more efficiently." Latour has an outstanding 2000 vintage in the works, a wine that, in the words of Engerer, "will please English nostalgics who like the austere stuff but which also has the smooth structure and polished tannins that today market obviously appreciates." In fact, this is a wine with an unusual balance for the vintage: the pH of 3.7 is normal, but the acidity level (4.1 grams per liter) was the highest figure I heard during my spring tour of the Bordeaux region. The old cabernet vines reached 12+% potential alcohol, which is quite rare, and polyphenol levels were very high. "We considered using 6% press wine until two weeks ago, but the blend we decided on has just 3% [the '99, in comparison, includes 15%]. We already had a structured, muscular wine, and we risked getting a dryness at the end if we included more press wine." Among the other changes instituted by Engerer since he took over direction of Latour in 1999 has been a reduction in the percentage of new oak, to 90% in 1999 and 85% in 2000. "We're looking for more precision of fruit and more focused tannins," he explained.
00
1999
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Gerant Frederic Engerer, recently joined by new technical director Frederic Ardouin, who was previously vineyard manager, took a number of steps to maximize quality at this great first growth for the 1999 vintage. He has sharply reduced crop levels in the estate's young vines and has moved to stricter sorting of fruit. The average yield in '99 was just 39 hectoliters per hectare, according to Engerer, and just 25 in the parcels that went into the grand vin. Just as important, Engerer now pays much more attention to the press wine. "Beginning in '99, we separate the first and second press for each vat and put them in casks," Engerer explained. "Previously we would automatically use the press wine from our best parcels but now that's not necessarily the case. It is possible that a particular lot has already given everything it has during extraction, and that the press wine would have nothing to add to the wine." Some of the early-picked merlot in '99 reached a never-before-seen 14% natural alcohol but lacked spine, added Engerer, an observation I heard repeatedly throughout the Bordeaux vignoble. Even the cabernet came in at an unusually strong 12.5% potential alcohol, more than a degree higher than the '98. No chaptalization was done in '99.
00
1998
2018 - 2035
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00
1998
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Latour resembled a construction site this spring, as a major renovation project was in full swing. As this is a classic Bordeaux estate, with the chateau and winemaking facility located in the center of the vines, the only way to expand the physical plant was to dig down a level. "We're redoing the vat room, the bottling line, everything," said estate manager Frederic Engerer. "All the changes are aimed at allowing us to vinify smaller lots and to make wine more efficiently." Latour has an outstanding 2000 vintage in the works, a wine that, in the words of Engerer, "will please English nostalgics who like the austere stuff but which also has the smooth structure and polished tannins that today market obviously appreciates." In fact, this is a wine with an unusual balance for the vintage: the pH of 3.7 is normal, but the acidity level (4.1 grams per liter) was the highest figure I heard during my spring tour of the Bordeaux region. The old cabernet vines reached 12+% potential alcohol, which is quite rare, and polyphenol levels were very high. "We considered using 6% press wine until two weeks ago, but the blend we decided on has just 3% [the '99, in comparison, includes 15%]. We already had a structured, muscular wine, and we risked getting a dryness at the end if we included more press wine." Among the other changes instituted by Engerer since he took over direction of Latour in 1999 has been a reduction in the percentage of new oak, to 90% in 1999 and 85% in 2000. "We're looking for more precision of fruit and more focused tannins," he explained.
00
1998
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Gerant Frederic Engerer, recently joined by new technical director Frederic Ardouin, who was previously vineyard manager, took a number of steps to maximize quality at this great first growth for the 1999 vintage. He has sharply reduced crop levels in the estate's young vines and has moved to stricter sorting of fruit. The average yield in '99 was just 39 hectoliters per hectare, according to Engerer, and just 25 in the parcels that went into the grand vin. Just as important, Engerer now pays much more attention to the press wine. "Beginning in '99, we separate the first and second press for each vat and put them in casks," Engerer explained. "Previously we would automatically use the press wine from our best parcels but now that's not necessarily the case. It is possible that a particular lot has already given everything it has during extraction, and that the press wine would have nothing to add to the wine." Some of the early-picked merlot in '99 reached a never-before-seen 14% natural alcohol but lacked spine, added Engerer, an observation I heard repeatedly throughout the Bordeaux vignoble. Even the cabernet came in at an unusually strong 12.5% potential alcohol, more than a degree higher than the '98. No chaptalization was done in '99.
00
1998
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"Our 1998 has that old classic Latour masculinity," says director Christian Le Sommer, who compared it to the 1970 at a similar stage. The estate brought in a good portion of its merlot under dry conditions, with ripe sugars in the 12.5% range, then harvested cabernet sauvignon into early October, with potential alcohol of around 10.8%-"average for our terroir," according to Le Sommer. "Here 11% is a great vintage." Polyphenol levels were high; some cuvees had huge tannins in '98, even more than in '90.
00
1997
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Gerant Frederic Engerer, recently joined by new technical director Frederic Ardouin, who was previously vineyard manager, took a number of steps to maximize quality at this great first growth for the 1999 vintage. He has sharply reduced crop levels in the estate's young vines and has moved to stricter sorting of fruit. The average yield in '99 was just 39 hectoliters per hectare, according to Engerer, and just 25 in the parcels that went into the grand vin. Just as important, Engerer now pays much more attention to the press wine. "Beginning in '99, we separate the first and second press for each vat and put them in casks," Engerer explained. "Previously we would automatically use the press wine from our best parcels but now that's not necessarily the case. It is possible that a particular lot has already given everything it has during extraction, and that the press wine would have nothing to add to the wine." Some of the early-picked merlot in '99 reached a never-before-seen 14% natural alcohol but lacked spine, added Engerer, an observation I heard repeatedly throughout the Bordeaux vignoble. Even the cabernet came in at an unusually strong 12.5% potential alcohol, more than a degree higher than the '98. No chaptalization was done in '99.
00
1997
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"Our 1998 has that old classic Latour masculinity," says director Christian Le Sommer, who compared it to the 1970 at a similar stage. The estate brought in a good portion of its merlot under dry conditions, with ripe sugars in the 12.5% range, then harvested cabernet sauvignon into early October, with potential alcohol of around 10.8%-"average for our terroir," according to Le Sommer. "Here 11% is a great vintage." Polyphenol levels were high; some cuvees had huge tannins in '98, even more than in '90.
00
1997
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Commercial director Frederic Engerer told me he is not at all convinced that the late-picked fruit is better in '97. It depends on the site and the terroir, he explained. "In many instances we did not get an important increase in alcohol or acidity with the late-picked cabernet sauvignon." Just 49% of the 1997 crop went into the grand vin, according to director Christian Le Sommer. Le Sommer points out that '96 and '95 are more concentrated and structured than 1997, and that the two earlier years have somewhat higher and roughly equal tannin levels. "But '96 retains a bit more of its fruit today, though it may disappear temporarily after the bottling, as the '95 has done." I found both of these wines among the five or six best wines of their respective vintages. Don't hesitate to buy this estate third wine, simply labelled Pauillac: it has nearly as much Pauillac character as some of the appellation's classified growths, at a considerably lower price.
00
1996
2018 - 2040
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00
1996
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"Our 1998 has that old classic Latour masculinity," says director Christian Le Sommer, who compared it to the 1970 at a similar stage. The estate brought in a good portion of its merlot under dry conditions, with ripe sugars in the 12.5% range, then harvested cabernet sauvignon into early October, with potential alcohol of around 10.8%-"average for our terroir," according to Le Sommer. "Here 11% is a great vintage." Polyphenol levels were high; some cuvees had huge tannins in '98, even more than in '90.
00
1996
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Commercial director Frederic Engerer told me he is not at all convinced that the late-picked fruit is better in '97. It depends on the site and the terroir, he explained. "In many instances we did not get an important increase in alcohol or acidity with the late-picked cabernet sauvignon." Just 49% of the 1997 crop went into the grand vin, according to director Christian Le Sommer. Le Sommer points out that '96 and '95 are more concentrated and structured than 1997, and that the two earlier years have somewhat higher and roughly equal tannin levels. "But '96 retains a bit more of its fruit today, though it may disappear temporarily after the bottling, as the '95 has done." I found both of these wines among the five or six best wines of their respective vintages. Don't hesitate to buy this estate third wine, simply labelled Pauillac: it has nearly as much Pauillac character as some of the appellation's classified growths, at a considerably lower price.
00
1995
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Commercial director Frederic Engerer told me he is not at all convinced that the late-picked fruit is better in '97. It depends on the site and the terroir, he explained. "In many instances we did not get an important increase in alcohol or acidity with the late-picked cabernet sauvignon." Just 49% of the 1997 crop went into the grand vin, according to director Christian Le Sommer. Le Sommer points out that '96 and '95 are more concentrated and structured than 1997, and that the two earlier years have somewhat higher and roughly equal tannin levels. "But '96 retains a bit more of its fruit today, though it may disappear temporarily after the bottling, as the '95 has done." I found both of these wines among the five or six best wines of their respective vintages. Don't hesitate to buy this estate third wine, simply labelled Pauillac: it has nearly as much Pauillac character as some of the appellation's classified growths, at a considerably lower price.
00
1995
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For the second consecutive year, Latour is an early candidate for wine of the vintage. Drought stress held down yields in '95, and the château expects to bottle about 10% less grand vin than in the previous year. Tannin levels were high in '95 (as high as the press wine in an average year, according to director Christian Le Sommer), but the tannins are ripe. I continue to find a stalky, raw fruit character to this wine that suggests great Latours of decades past.
00
1994
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For the second consecutive year, Latour is an early candidate for wine of the vintage. Drought stress held down yields in '95, and the château expects to bottle about 10% less grand vin than in the previous year. Tannin levels were high in '95 (as high as the press wine in an average year, according to director Christian Le Sommer), but the tannins are ripe. I continue to find a stalky, raw fruit character to this wine that suggests great Latours of decades past.
00
1991
2024 - 2034
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00
1990
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The 7th edition of Grouse Club was over. Bouchon Racine continues to serve outstanding Lyonnais-inspired dishes and attracts gourmands from afar.
00
1990
2024 - 2050
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00
1990
2019 - 2039
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00
1990
2018 - 2038
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1990
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1990
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1990
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1989
2024 - 2045
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1989
2019 - 2035
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1989
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1988
2024 - 2048
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1988
2018 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1987
2022 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1986
2023 - 2033
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1986
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1985
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1983
2023 - 2036
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1983
2019 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
2024 - 2060
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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The 7th edition of Grouse Club was over. Bouchon Racine continues to serve outstanding Lyonnais-inspired dishes and attracts gourmands from afar.
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1982
2022 - 2055
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1982
2018 - 2050
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1982
2016 - 2036
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted informally at the Rusty Staub Charity Dinner, held in April 2015 at the Bouley Test Kitchen in New York City.
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1982
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1981
2018 - 2022
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1978
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1975
2024 - 2034
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1975
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1973
2018 - 2023
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1971
2024 - 2044
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1971
2018 - 2032
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1970
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This was a wonderful evening centered around some of the best Italian dishes I’ve eaten in a long while. Who knew that it would transpire, in all places, in Bangkok? We enjoyed a stellar array of wines, and more importantly, the guests really made it a memorable evening.
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1970
2018 - 2030
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1970
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted during a charity dinner at Daniel in New York City, November 2007.
00
1970
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1968
2018 - 2022
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1967
2022 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1966
2024 - 2040
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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The 7th edition of Grouse Club was over. Bouchon Racine continues to serve outstanding Lyonnais-inspired dishes and attracts gourmands from afar.
00
1966
2018 - 2038
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1964
2018 - 2032
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Brat exemplifies everything a restaurant should aspire towards in 2018. It is no wonder that the following day I find Tomos Parry splashed over the weekend supplements, with Brat declared as the hottest ticket in town.
00
1964
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1962
2023 - 2050
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1962
2018 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Brat exemplifies everything a restaurant should aspire towards in 2018. It is no wonder that the following day I find Tomos Parry splashed over the weekend supplements, with Brat declared as the hottest ticket in town.
00
1962
2018 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
2019 - 2050
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
2018 - 2048
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
2018 - 2050
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
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1959
2022 - 2055
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1959
2020 - 2050
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1959
2020 - 2050
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1959
2018 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1959
2018 - 2050
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1955
2018 - 2040
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1955
2018 - 2038
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1955
2019 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1953
2018 - 2032
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1952
2022 - 2035
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1952
2018 - 2028
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1951
2022 - 2032
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1951
2022 - 2027
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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I had heard a lot about the Chinese restaurant Hunan, located a hop, skip and a jump from Sloane Square and Victoria Station. Established in 1982 by Mr. Y.S. Peng, it has outlived most restaurants and become an institution to those in the know.
00
1950
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1949
2018 - 2040
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1949
2018 - 2040
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1948
2024 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
The 7th edition of Grouse Club was over. Bouchon Racine continues to serve outstanding Lyonnais-inspired dishes and attracts gourmands from afar.
00
1948
2024 - 2036
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
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1947
2018 - 2027
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1945
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1945
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1941
2018 - 2022
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1940
2023 - 2023
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Two visits to Noble Rot Mayfair will not be my last. On reflection, it might be my favorite of the trio due to the ambiance and that duck. It represents Keeling and Andrew’s most ambitious opening thus far, given the higher number of covers and the fact that Mayfair doesn’t have the footfall of Soho.
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1937
2018 - 2024
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1934
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1929
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1929
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1928
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1928
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Upholding the tradition of a proper lunch with all its bells and whistles is the informally titled Grouse Club, formed for no reason but to share the titular game bird after the Glorious Twelfth.
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1928
2018 - 2040
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1926
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1924
2018 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1923
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1921
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1915
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1908
2018 - 2028
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1900
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1897
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1892
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1887
2018 - 2018
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1881
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1865
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1861
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1858
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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