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We allowed this wine 37 days of ferment maceration on the skins before maturing in seasoned French oak. The slow maceration period gave the tannins time to soften into a long chain structure, which gives the wine a soft mouth feel. Think: red cherry, raspberry, sour cherry fruits. This 2013 Jojo is nearly identical to our previous vintage, which James Halliday rated at 94 points and described as “an unqualified success that’s almost too enjoyable.”