Oregon Originals: Second Generation Vintners (SGV)

Second Generation Vintners is collaboration between the siblings at Elk Cove, Ponzi, and Sokol Blosser. Founded in Oregon’s Willamette Valley during the early 1970’s , each winery was built on the mutual vision of making world-class Pinot Noir.

A tasting of the wines was held at the Astor Center in NYC. This was one of the most unique tastings that I have ever attended.


Elk Cove Vineyards: Adam Campbell

Ponzi: Luisa Ponzi

Sokol Blosser: Alex Sokol Blosser and Co- President

There were 9 wines divided into 3 flights.  Each of the winemakers produced 1 wine from 3 different vineyards. The vineyards: La Bohéome, Madrona Vineyard and Old Vineyard Block

Elk Cove La Bohéme Vineyard  planted in 1985 from cuttings from their best vineyards on the western side of the property. Adam said the soil is marine sediment, the AVA is Yamhill-Carlton, elevation is 800 ft, spacing is 7×6 and the clone is Pommard on its own roots. The estate’s vineyards stretch from the Yamhill-Carlton hillsides to the peaks of the Chehalem Mountains.


Adam said 80% destemmed and William Seylem yeast was used. The wine was aged in French oak 25% new. This is an aromatic wine with hints of dark sweet fruit, plums and just a touch of vanilla.

Luisa Ponzi 100% destemmed, inoculated with commercial yeast and fermented in an upright oak tank. The wine was aged in French oak 20% new. Luisa said there was a long fermentation of 21 days. This is a wine with a lot of red fruit, with hints of cherry and almost cherry candy like in the finish.

Alex Sokel Blosser 100% destemmed, and inoculated with commercial yeast. Fermentation was in an oak upright tank with punching down. The wine was aged in French oak 20% new. Alex said his section of grapes was not ready to be picked until two weeks later than the others. This is a wine with nice fruit, a hint of spice and a hint of vanilla.

Ponzi: Madrona Vineyard Luisa said it is a 10-acre vineyard and was planted in 1985. It is one block of soil. The soil is called Laurelwood (a basalt base covered with ice age wind blown sedimentary soils) this is the youngest soil in the valley. The elevation is 300 to 450ft and the exposure is southeast. Spacing is 8×3 and the Clones: Pommard own-rooted. The winery is in the northernmost part of the valley in what is known as the Chelalem Mountains AVA.


Adam said he used 85% whole clusters and the wine was “dumped over” not punched down. William Seylem yeast was used and the wine was aged in French oak 25% new. The wine had hints of red berries, cherries and spice. It was the most approachable and if I had to chose a wine to drink with lunch today this would be the one.

Louisa said she used 50% whole clusters and there was a 7 day post fermentation with 35 days in the fermenter, ambient yeast fermentation. The wine was aged for 25 days in French oak, 25% new. This was the most tannic wine I tasted so far but there was enough ripe fruit to cover it. This is a wine that will age.

Alex said there was 100% destemming, ambient yeast and fermentation in an oak upright tank. The wine is aged in French oak 20% new for 10 months. The wine had hints of raspberries and cherry and a touch of spice. Good acidity in a wine is very important to him.

Sokol Blosser Old Vineyard Block The vineyard was planted in 1971 and replanted in 2007. The soil is called Jory (Volcanic) and the vines do not have to struggle too much. Elevation is 500ft. Spacing is 7×5. Clones: Pommard on 428H rootstock. AVA is Dundee Hills, 30 miles SW of Portland, in Yamhill County in the northern Willamette Valley.


Adam used 85% whole cluster, dump over, no punching down, William Seylem yeast and the wine was aged in French oak 25% new. The wine has hints of red fruit ,cherry and spice. I found the wines made by Adam to be the most approachable and have the softest tannins.

Louisa said there was 100% destemming, and 10% saignee added on the second day and ambient yeast fermentation. This wine had the most tannin, which I believe is part of the Ponzi style. This is the most structured of the wines with hints of blackberries, cassis, plum and a hint of hazelnut.

The wines of Louisa were the most structured and the most tannic but they were not harsh tannins and they are wines that will age.

Alex Said there was 100% destemming and a house yeast was used for fermentation and aged in new Mercury Prestige French oak barrel. This is a wine with hints of cherry and raspberries and a touch of spice.

I found Alex’s wines to be somewhere between the style of Adam and Louise.

Some of the wines have a touch of vanilla and Alex said that would go away with age.

One of the members of the audience in response to a question from Alex  said the 3 wines they liked the best were those made by the winemakers from their own vineyards and I would have to agree.


The last wine was the 2GV 2017 Pinot Noir Cuvee from 3 vineyards: 36% Madrona, 32% Boheme and 32% Old Vineyard Block.

Alex said this wine is a blend made by three-second generation, sibling-run wineries, incorporating three estate vineyards, three AVA’s and three different wine makers. This wine had hints of red and black fruit with hints of cherry, blueberries and a note of spice.

Also at the tasting: Anna Maria Ponzi, President of Ponzi

Alison Sokol Blosser, Co- President

Anna Campbell Elk Cove Vineyards, Creative Director.

This was a Oregon Original and true Second Generation Family wine event.


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Cotton and Rye, The Old Pink House and The Gray

There were thee restaurants in Savannah that Michele really wanted to try for dinner. They are all very popular but we managed to get reservations.

Cotton and Rye is located outside of the historical center of Savannah.

I had shrimp and grits and it was really  good.

Michele had BBQ lamb ribs

Once again I had fried soft-shell crab.

With my meal, I had a beer

As a side I had Broccolini,  vegetable  that  looks  like  skinny  broccoli,  but  is actually  related  to  asparagus.

Michele has fried chicken thighs with mac and cheese.  The  chicken was crispy and  juicy and the mac and cheese was creamy with a golden crust.

The Old Pink House Restaurant & Tavern had a fire in December and had just reopened the week we were in town. This is a Savannah institution and Michele really wanted to go here. They were only open for dinner at 5:00 and were not taking reservations. We passed by in the morning and were given a tour of the restaurant and liked the setting. We were told to come at 4:45 and we would get a table.  We  had  a drink  in  the  bar  and  were  seated  at 5:30

I had pork sliders  to  start.

Michele had a shrimp cocktail

We both had hamburgers.

Bourgogne 2014 Jean-Luc Joillot made from 100% Pinot Noir

The night before we left we went to The Grey. Michele had seen a program on Netflix about the restaurant and the chef, Mashama Bailey.  She and her partners opened the restaurant in an Art Deco Greyhound Bus terminal  across  from  the  courthouse  in  historic  downtown  Savannah.

They sent out seasoned popcorn which was very tasty

I started with a fennel, anchovy and Parmigiano Reggiano salad.

Michele had the  foie  gras  terrine  with  orange  zestwhich  came  with  delicious  toasted milk bread.


We both had the soft-shell crabs.  Yes, again!  We loved the food, the atmosphere — in fact everything about this place.  No wonder it is so popular.

Savannah is a wonderful food town and we had a very good time going to the museums, historical houses and the restaurants. The temperature was in the high 70’s for the time were were there.


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Weekend in Savannah

A few years ago Michele and I went to Charleston, South Carolina and had a wonderful time. When we told friends how much we had enjoyed it, they all said the same thing. “If you liked Charleston you will love Savannah.” So we decided to go.

The weather forecast was for occasional  showers and thunderstorms, but with the temperature in the high 70’s low 80’s, off we went.

“Midnight In the Garden of Good and Evil” — The Mercer Williams House

Madison Square

It was drizzling the day we arrived but it did not stop us from walking around this city filled with beautiful old houses and wonderful squares. One of the most famous houses is the one featured in the book and movie, “Midnight in the Garden of Good and Evil.”  It is now a museum that you can visit.

When we were in Charleston we went to restaurant Husk, which we enjoyed. There is another Husk in Savannah and we just had to go.

Michele had pimento cheese with housemade benne wafers and pickled vegetables.  I had chicken wings.

We ordered the corn bread, which was flavored with bacon.

Michele had shrimp and grits which came with a creamy pimento sauce and a poached egg in the center.

I had catfish  fried  in  a crispy  cornmeal  crust.

Sancerre 2017 “Les Griottes” Domaine Gueneau Made from 100% Sauvignon Blanc fermented it temperature controlled stainless steel tanks. This is an easy to drink wine with hints of hints of  herbs, grass and citrus fruits. It went very well with the food.

Michele made reservations at The Grey for the last night we would be in Savannah and she saw they also had another casual restaurant called Grey Market that would be good for lunch.  The  restaurant  and  its  chef  are  currently  featured  in  a Netflix  show.  

Michele had a spicy lamb wrap on roti bread. 

I had a soft shell crab sandwich and a local  beer on tap

That night we went to   Elizabeth on 37th. This as a more formal restaurant in an old mansion with a lovely garden.

Michele had a salad with  bacon  and   bleu  cheese  dressing.

I had roasted oysters

We both had softshell crabs. Yes, softshell crabs, I really like them.  These  were  very  plump  and served  on  a crispy  vegetable  slaw.

Roussanne 2016 Yves Cuilleron a Chavanay  made  from  100%  Roussanne sourced from vineyards in Chavanay and in Saint-Michel-sur-Rhône, essentially granite-infused soils. A large majority of the vineyards are set on terraces which makes most mechanization difficult, if not impossible. Thus, much of the vineyard work continues to be done by hand. To control yields, Cuilleron does extensive debudding and, when necessary, practices a green harvest.
The fermentations (alcoholic and malolactic) are done in stainless steel with native yeast. Then, the wine is racked into a mix of barrels and stainless steel tanks for a six-month élevage before bottling. This wine is in constant contact with the lees during élevage with regular bâtonnage. The wine is lightly filtered before bottling. 

The next afternoon we stopped at Leopold’s, a famous ice cream shop and cafe.  We had tried to go on Saturday but the line was very long. On Monday afternoon, we walked right in. Michele had a rum raisin and caramel swirl cone and really enjoyed it.  I opted for vanilla chocolate chip.

Next time–Cotton and Rye, Pink and Grey.



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Six Wines

Listed below are 6 wines  I had with lunch or dinner and I have not had a chance to mention in other blogs.

Champagne Grand Siecle “Alexandra” Rose 1997 Laurent-Perrier. Made from 80% Pinot Noir and 20% Chardonnay. This Champagne is made in extremely limited quantities and only in the best vintage years. The 1997 was only the fourth bottling of this Champagne. It has all of the characteristics of a great Rose Champagne but it was also so subtle.

Chianti Rufina Riserva 2010 “Vigneto Bucerchiale Fattoria Selvapiana made from 100% Sangiovese. The vineyard is 12.50 hectares, at 200 meters, the soil is of medium density clay, dry and stony, well drained. There are 5,200 vines per hectare and the exposure is south/southwest. Vines were planted in 1968 and 1992 and the training system is spur cordon. Hand harvested the first week of October. Fermentation is in stainless steel with all natural yeasts. Fermentation and maceration is for 25 days. The wine is aged in 225 hl French casks. This is a wine with hints of cherry, violets and plums with a touch of tobacco.

Chambolle Musigny 1978 Domaine Robert Groffier made from 100% Pinot Noir. Burgundy at its best.

Aglianico del Taburno Riserva Vigna Cataratte 2009 DOCG Fontanavecchia The grapes are selected and hand harvested. Fermentation is in temperature controlled stainless steel tanks for about 20 days. The wine is aged for 14 months in barriques and aged for 34 more months before release. This is a bold wine with hints of cherry, spice, chocolate and a touch of licorice.

The Emidio Pepe winery is Organic and Bio Dynamic . The training system is cordon spur and tendone. Only natural yeasts are used. The grapes are crushed by  hand. No sulfites are added to the wine. The juice is placed in glass lined cement tanks of 20/25 hl for two years. Since this is natural wine, malolactic fermentation may take place in the tank or in the bottle. The bottles are corked by hand.

Montepulciano d’Abruzzo 1983 Emidio Pepe This bottle was showing its age but was still very drinkable.

Montepulciano d’Abruzzo 1985 Emidio Pepe this bottle was showing very well with deep red fruit aromas and flavors, hints of cherry, spice and leather- it is a great wine. I have had the 1983 before and it too is a great wine. As someone once said “ the are no great wines, only great bottles of wine”




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A Restaurant Lunch at Home

Michele and I meet with a group of friends for lunch every few months.  At one get together, our friend Lucio Galano said that he would like to prepare for us a menu from a restaurant his father once owned in Danbury, Conn, called Bella Italia. His father, Agnello Galano, was the chef and his mother Anna often cooked with him in the restaurant.  Though Agnello is now deceased, Lucio said that Anna still loves to cook and wanted to make the dinner with him at his home.  It was an invitation Michele and I were happy to accept.

The table setting.  The table was set with plates and flatware from the restaurant.  The plates  were  handpainted  in  Vietri,  Italy.

The appetizer was  a combination  of  cheeses  and  greens  served  in sweet  onion  “spoons.”

Then baked clams,  an  old  favorite, delicately  seasoned  with  just  the  right  amount  of  breadcrumbs.

The pasta was cappellini served with ham, peas, mushrooms, and a touch of tomato in a creamy sauce.

The main course was chicken breast, pounded flat and enclosing a filling of ham, cheese and mushrooms, then coated with egg and flour and sauteed.  A light wine sauce completed the dish.

Our fabulous dessert was spectacular.  It consisted of sponge cake moistened with liqueur and layered with cannoli cream and strawberries.

The wines

Toscano Rosso IGT 2013 Ziobaffa made from 80% organic Sangiovese and 20% organic Syrah. The soil is sandy, calcareous with many river pebbles. The exposure is southwest.  There are 2,500 plants per acre and the training system is cordon spur. Fermentation and aging is in stainless steel. This is an easy drink fruity wine with hints of cherry, blueberry and a touch of raspberry.

Aglianico Del Taburno 2013 DOCG Fontanavecchia (Campania) Harvest is in late October sightly on the ripe side and vinification is in temperature controlled stainless steel tanks. The wine is aged in large oak barrels for 9 months and then in bottle before release. This is a wine with aromas and flavors of black fruit, hints of blackberries, spice and a note of tobacco. The wine was showing very well.

What a treat to experience Agnello’s cooking interpreted by Lucio and Anna.  We had such a great time and can’t thank them enough for this delicious meal.


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Gala Italia Showcases Italian Wine

The Italian Wine and Food institute held its 34 annual Gala Italian Wine and Food Tasting at Il Gattopardo restaurant in NYC. Lucio Caputo, head of the Institute and former head of Italian Trade Commission in NYC said that the event was a great success attended by many members of the trade and the media. The event was divided into to parts, the afternoon secession was for the trade and the evening session was for the media.

I went to the afternoon secession early because I knew it would be less crowded and would be able to taste the wines at my own pace.

Lucio Caputo and Augusto Marchini the former Assistant Trade Commissioner

There were a number of excellent wines and here are a few I really liked.

The Wine

Valdo Brut Prosecco DOC NV Made from 100% Glera.(Veneto) The vineyards are the traditional “Metodo Spalliera”, where the stems can be as long as one meter and are tied to a horizontal wire. Grapes are hand picked during the last week of September. Soft pressing and fermentation occurs at 64F in temperature controlled stainless steel tanks. To obtain small and fine bubbles (perlage) a selection of natural yeasts is made. There is 3 months of Charmat aging, followed by 3 mo nths in bottle before release. This is a sparkling wine with hints of peach, melon, pear and golden apple.

Ferrari Brut Trento DOC NV Methodo Classico 100% Chardonnay. (Trentino) The grapes are picked by hand at the beginning of September. They come from various communes in the Val d’Adige, .Val di Cembra and Valle dei Laghi. The vineyards are between 300 and 700 meters above sea level, with southeast or southwest exposure. The wine is aged for at least 24 months on the lees. It is selected yeast from Ferrari’s own cultures

Muzic, Collio Ribolla Gialla DOC 2017 100% Ribolla Gialla(F V J) grown on hilly terrain of stratified Eocene marl and sandstone. The training system is Guyot. Grapes are hand harvested the third week of September. The grapes are destemmed and crushed, followed by maceration on the skins for12 hours at 15C. There is a soft pressing of the grapes. Alcoholic fermentation is for 8 to 10 days at a controlled temperature. The wine is aged on the lees in steel vats with periodical batonnage for at least four months. This is a light bodied, balanced white wine with hints of citrus fruit, white flowers and good acidity.

Planeta Etna Rosso DOC 2016 made from 100% Nerello Mascalese (Sicily) The soil is black lave sand, rich in minerals. The vineyards are at 510 meters, there are 5,000 plants per hectare and the training system is spurred cordon. Harvest takes place from October 15th to 20th. The grapes are picked and placed into crates and, if necessary, are at once refrigerated at 10C. A selection takes place by hand. After destemming, fermentation is at 23C in wooden vats and in stainless steel vats and the skins mains in contact with the must for 14 days. There is a mixing and manual stirring every day. Decanting takes place with the help of the vertical press. The wine is aged in wooden 50hl and stainless steel vats for 6 to 8 months. The wine is bottled in July. This is a fruity wine with hints of cherry, strawberry and a touch of spice and black pepper.

Villa Antinori, Chianti Classico Riserva DOCG 2013 (Tuscany) Made mostly from Sangiovese with some Cabernet Sauvignon. Harvest began on September 25th with the Sangiovese and ended in mid-October with the Cabernet. The grapes were given a soft destemming and pressing, and the must went into stainless steel tanks, where it fermented for a week at a controlled temperature. Skin contact lasted for 8 or 9 days. Malolactic fermentation took place in stainless steel for the Sangiovese and in oak barrels for the Cabernet. A master blend was made and went into big barrels and partially in small barrels of Hungarian oak until the spring. The wine was bottled in June 2015. The wine has hints of red fruit, spice and balsamic notes.

Bertani, Secco Original Vintage Edition Verona IGT 2015(Veneto) in) Made from 80% different varieties of Corvina, 10% Sangiovese, 5% Syrah and 5% Cabernet Sauvignon from vineyards in the hills around the historic winery outside Verona. After a long cold maceration on the skins, a slow fermentation is started using native yeasts. The wine is still slightly sweet and goes into the final slow fermentation in wood. Aging is is traditional medium-sizes wooden barrels 750 to 5,000 liters made from chestnut and cherry wood. The wine has hints of cherries and blackberries with notes of spice and black pepper. This wine goes back to an old recipe from 1889.

Faraone, Le Vigne del Faraone” Montepulciano D’Abruzzo DOC 2014 (Abruzzo) made from 100% Montepulciano d’Abruzzo. Fermentation takes place in temperature controlled stainless steel tanks. After fermentation the wine is aged in wooden casks for 24 months and then bottled. This is a rustic wine with flavors and aromas of red and black fruit, and a touch of spice. This wine will age and is a very good food wine.

Travaglini, “Tre Vigne” Gattinara 2012 made from 100% Nebbiolo (Northern Piedmont) The soil is rocky, iron deposits, rich in minerals which give the soil a reddish color. The vineyards are at 320 to 420 meters and there are 3,500 to 5,000 vines per hectare. The exposure is southwest and the training system is guyot. Harvest takes place in the beginning of October. The grapes are crushed and macerated for about 15 days in stainless steel tanks at a controlled temperature. The wine is aged for 40 months, 30 months in Slovenian oak casks, and 20% aged separately for 10 moths in French barriques and the rest in bottle for 8 months. This wine is only produced in the best vintage. This is a very impressive wine, full bodied with hints of pomegranates, plum, jam and a touch of spice. It will age for many years.

I attended the first Gala 34 years ago and have found memories of the ones I have attended over the years

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Terresacre: Wine from Molise

Over the years, I have met Chef Marcello Russodivito at different wine and food events. He owns a restaurant called Marcello’s of Suffern, in Suffern NY http://www.marcellosgroup.com. We would talk about wine and food and told me about a winery in Molise that he really liked. In fact, he liked it so much that he considered himself the American ambassador for the wine.

I asked him who the importer was and he told me that it is Wine Emporium. I called Franco Bengazi, owner of the company, and asked him if I could have some samples to try. In return, Franco sent me 7 bottles of very interesting wine.

Terresacre winery was established in 2006 in the small South Central Italian region of Molise. There are 35 hectares of vineyards and they are at 270 meters located in the countryside of Monterero di Bisaccia. This is in the hills of the lower Molise where the grapes are influenced by the maritime climate.

The Wines

Falanghina 2018 DOC 100% Falanghina. Harvest is by hand the first week of September and the grapes are destemmed, immediately crushed, and softly pressed. The must is immediately cooled at 8 to 10 degrees C. After 18 hours the must begins the fermentation process. Alcoholic fermentation lasts for 10 days at a constant temperature 15C. The wine remains in bottle for 6 months before release. This is a fresh dry wine with hints of citrus fruit, apple, a touch of acacia flowers and good acidity. This is the first time I have tasted a Falanghina from Molise and I really enjoyed it. $21

Falanghina Oravera 2015 DOC 100% Falanghina. After pressing, the grapes are subjected to a pre-saturation and the juice is cooled at 8C and left to settle. After 24 hours the clear must is fermented. The juice is fermented in French oak barriques. To obtain aromatic complexity the wine remains in the barrels on the lees for 8 months. The wine then is aged in bottle until it is ready for release. This is a complex wine with hints of candied fruits, acacia flowers and vanilla. Even with the barrique aging the aromas and the flavors of the Falanghina come through. This is the first time I have had a Falanghina fermented and aged in barriques. $30

Rosato 2017 “Rosavite” Terre Degli Osci IGT 100% Montepulciano. The grapes are hand picked at the end of September. After the separation of the stalks there is a mild crushing of the grapes. Maceration is for 10 hours. Fermentation at a controlled temperature takes place at 16 to18 C for 10 days. This is a fresh fruity wine with hints a cherry, raspberry and strawberry. $17.50

Rosso Neravite Molise 2014 DOC made from 100% Montepulciano. The grapes are hand harvested on the last 10 days of October. The grapes are softly crushed and destemmed. Maceration is in small steel fermentation tanks for 15 to 20 days with continuous daily stirring. Temperature controlled fermentation at 28C. This is a wine with aromas and flavors of black fruit with hints of black cherry and blackberries. $17.50

Tintilia 2016 DOC made from 100% Tintilia. This wine is treated the same way as the Tintilia Riserva(see below) the only difference is the it is aged in neutral stainless steel containers only. This is an intense full bodied wine with hints of blueberries, dark cherry, spice and a touch of balsamic. $27

The Tintilia Grape Is a black-skinned grape grown in small quantities in Molise. The vines produce medium-sized, egg-shaped berries in lose winged bunches. During maturation, some berries will even detach themselves, thinning bunches even more and further lowinerg the yields. The history of the grape in Molise is open to interpretation. Because the name Tinta means red in Spanish some believe that the grape was introduced into Molise sometime during the 17th century from Spain. Others believe the grape goes all the way back to the Samnites who inhabited the region prior to Roman rule. All agree however it is the most interesting “indigenous” grape in Molise.

Because Tintilia is a very low yielding grape it was not very profitable to grow. The grape managed to survive in a few places here and there until it was “re-discovered” in the late 1990’s by producers such as Terresacre. This was helped in part by the creation of the DOC in 1998 which allowed wines made by at least 85% Tintilia to have the DOC.

I do not believe I have had a wine made from this grape before!

Tintilia Riserva Molise 2013 made from 100% Tintilia. The grapes are hand harvested at the end of September and the beginning of October. After the separation of the stalks there is a soft pressing of the grapes. Maceration takes place in steel vats for 20 to 30 days with pumping over of the must. Alcoholic fermentation is for 10 to 12 days in temperature controlled tanks and at a temperature that does not rise above 28C. The wine is aged in French barriques carefully selected by the enologist Goffredo Agostini to respect the character of the Tintilia grape. This is a complex full bodied wine with hints of plum, red fruits, a touch of black pepper and balsamic notes. $41.50

Rispetto Montepulciano “Experientia Manet” 2013 100% Montepulciano. The grapes are hand harvested in late October. Maceration takes place in small steel fermentation tanks for 20 to 25 days and strring takes place. Fermentation is from 10 to 12 days at 28C. The wine is aged in French oak barriques made from two different types of wood. The wine has hints of blueberries, jam, vanilla coconut and coffee. $ 33.50

Thanks to Chef Marcello Russodivito for introducing me to these wines and to Franco Bengazi of Wine Emporium for sending me the samples.

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