Clos de Sarpe Saint Emilion 2000 SCCOS ›­­ Field blend of wild

›­­ Field blend of wild Guerrero agaves›­­ Roasted and distilled together›­­ Aromatics hung from the arabic still on 2nd distillation›­­ Obregón family recipe›­­ Mezcal artesanal from Mazaltán

and forest floor aromas

A blend of herbs

and almond

ferrous earth

Clos de Sarpe Saint Emilion 2000 SCCOS ›­­ Field blend of wildA broodingly backward giant at full maturity: this 3. 68 hectare, family owned Saint milion from the Sarpe plateau shows meaty aromatics of charcuterie over Black Forest cake and plum pudding, anchored by leather and cedar. Medium to full bodied with satiny tannins and remarkable freshness, the palate echoes barbecue smoke, graphite, blackberry, and plumflavors that will continue evolving for decades. Monumental architecture and staying power from a