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Archive for the ‘Bainbridge Island Wines’ Category

Dr. Walter Clore Wine & Culinary Center Grand Opening

Wednesday, May 28th, 2014

The Walter Clore Wine and Culinary Center honors the Washington wine industry pioneers beginning with Dr. Walter Clore. Dr. Clore began his research work in 1937, studying vinifera grapes and their potential in Washington. His research, a cornerstone of the industry’s development, earned him official recognition from the Washington State Legislature as the Father of the Washington Wine Industry.

The Walter Clore Wine and Culinary Center is celebrating its Grand Opening on Friday, May 30, 2014 at 1pm. This event will have a special toast with Columbia Crest 2010 Walter Clore Private Reserve. To RSVP for the Grand Opening, please call 509-786-1000 or info@theclorecenter.org

The Tasting Room will showcase a rotating featured AVA of Washington wines, agricultural themed exhibits, and wine and culinary program anchored by a chef’s demonstration kitchen. Entry to the exhibits is free.

Chosen by lottery, the featured AVA for June is the Puget Sound Region. The Puget Sound AVA was established in 1995. There are 178 acres planted to 61% red and 39% white vinifera and hybrid grapes.

June’s featured wines from grapes grown in the Puget Sound AVA:

Bainbridge Island: Mueller Thurgau and Pinot Noir

Comforts of Whidbey Island: Sweet Donna Blend, High Tide

Hoodsport: Island Belle

Lopez Island: Siegerrebe and Madeleine Angevine

Maury Island: Pinot Noir

Perennial Vintners: Isletage and Raspberry Dessert Wine

Spoiled Dog: Rosé of Pinot Noir

Vashon Winery: Isletage, Pinot Noir

There are several student wines also available for tasting, the WSU Red Blend and Riesling; and the YVCC 2013 Study Skills Chardonnay, 2011 Dean’s List Lemberger, and NV Campus Blend Red

Visitors can enjoy a variety of wines for a tasting fee of $5.00. For more information,  www.theclorecenter.org


Let the Wine Touring Weekend Begin!

Friday, May 23rd, 2014

What to do this weekend? Tour a winery! North, south, east or west there are many wineries ready to welcome you and your friends with food, music and wonderful wines.

Go north to Bainbridge Island for a Memorial Weekend Charcuterie and Wine tasting. May 24 thru 26 the winemakers on Bainbridge Island serve up charcuterie (meat treats) to pair with their delightful wines.

All the wineries are open for tours and tasting from 12-5 pm. For more info or directions, visit Bainbridge Wineries

If you head south, stop by Mosquito Fleet Winery in Belfair.  On Saturday only, from noon until 5p.m., Winemaker Brian Petersen will have a special spring barrel tasting. Dr. Brian Petersen will pour tastes of upcoming vintages still aging in the barrel.

From the recently crushed 2013 vintage to other vintages still in barrel; this is a fantastic opportunity to compare wines as they develop. Taste the difference between American and French oak, light vs. heavy toast’s impact on a wine and the different yeasts used for a specific taste. The cost is $25 per person and includes a MFW wine glass and gourmet food bites. (They always have wonderful wines and delicious food.)

East of here is a plethora of wineries in charming Woodinville. Here’s a list of this weekend’s events. And a special shout out to Lou Facelli: Congratulations on 25 years!

And finallly, west of here are the eight Olympic Peninsula Wineries and two cideries. They will be open but there are no special events planned this weekend. Here’s a map and list of the places to visit.

Have a safe and happy weekend. Cheers!


Wine Defined – Shoot Thinning

Monday, May 12th, 2014

A recent email from Perennial Vintners‘ Vineyard Manager Mike Lempriere, says “the next job in grape growing has begun – it’s time to do shoot thinning.”

Shoot thinning’s goal is to reduce the density of the leaf canopy later on.  Right now it’s easy to tell which shoots bear fruit and which grow leaves. This helps improve wine quality becauase the vine’s energy is more concentrated in the fruit bearing vines.

Shoot thinning is easy to do by hand right now, you just have to know which shoots to snap off the vine. As the weeks go by, the new shoots become stronger and woody and difficult to do by hand. If it reaches that point, a pruning shears and more labor are needed to get the job done.

If you want to learn about this task, Mike is looking for a few volunteers in the next week or two. You can schedule a time by contacting Mike via the website


Spring Barrel Tastings this weekend

Friday, April 25th, 2014
Alphonse de Klerk at his Rolling Bay winery on Bainbridge Island on Thursday, May 30, 2013. (MEEGAN M. REID / KITSAP SUN)

Alphonse de Klerk at his Rolling Bay winery on Bainbridge Island on Thursday, May 30, 2013. (MEEGAN M. REID / KITSAP SUN)

Bainbridge Island Wineries are open for tours  and tasting from 12-5 pm this weekend. Meet the winemakers, taste classic favorites from the barrels. Participating wineries are Amelia Wynn, Bainbridge Vineyards, Eagle Harbor, Eleven, Fletcher Bay, Perennial and Rolling Bay. The Island Tasting Room will also be open.

For more information and directions, visitbainbridgewineries.com

 


It’s a Wine and Chocolate Weekend – Yum!

Saturday, February 15th, 2014

All of the Bainbridge Island Wineries will be open this weekend. They will be serving up special chocolates and wine at each of the wineries. Here’s the lineup and a link to the website for directions and hours.

  • Eagle Harbor Winery: delectable chocolate truffles by Pink Peony: Double Dark Chocolate and Dark Chocolate with Chiles
  • Eleven: Assorted amazing chocolates from Bissinger Chocolatier: chocolate covered wine grapes with blue cheese, salted caramels with Merlot, with Pear and Balsamic Vinegar, and with Bacon, as well as our wonderful port served in chocolate thimbles.
  • Fletcher Bay Winery: delicious locally-made fudge from Bon Bon!
  • Perennial Vintners: luscious handmade truffles from Yukon Jackson incorporating our Frambelle raspberry dessert wine.  Chocolatier Keith Jackson will be on hand on Saturday to serve you and talk chocolate.
  • Rolling Bay Winery: delicious, innovative chocolates by the dozen from Seattle favorite Theo Chocolates.

Harvest 2013: Reports from the field the last haul

Tuesday, October 22nd, 2013

Vines

Paul Bianchi, winemaker of Amelia Wynn Winery on Bainbridge, has done a stellar job of sending me videos, photos and other little tidbits from the road as he brings in his 2013 harvest. I however have been not so stellar about posting them as they come in. (Sorry Paul!)

Here’s a collection of what he’s sent over the last couple of weeks to give some flavor of how busy life has been for our local winemakers.

CSCaveBGrapesCabernet Sauvignon grapes from Cave B Vineyards.

HaulinggrapesGetting ready to head home

BianchisangioSorting Sangiovese

LasttripThe last haul


2013 Harvest: Reports from the field

Thursday, September 19th, 2013

 

Cab Franc

Brynn writes:

Every year around this time I see posts on Facebook and email updates from our local winemakers. Many of them are making regular trips to Eastern Washington to harvest grapes and check the conditions of their vineyard blocks to determine the best time to pull the clusters from the vines.

I’ve always wanted to get a report from them about how harvest is going and to hear their initial projections about the vintage, but never want to bother them since I know they’re busy and running on minimal sleep. This year I took a chance and sent an email to the winemakers of Bainbridge Island (Amelia Wynn Winery, Eagle Harbor Wine Company, Eleven Winery, Fletcher Bay Winery, Rolling Bay Winery) and Mosquito Fleet Winery in Belfair to see if they’d be interested in sending me email updates of how things are going in the field.

I haven’t heard back from everyone, but a number of the winemakers wrote back almost immediately — some with reports from the field, others saying they would be sending me updates as harvest went along. My plan is to compose periodic blog posts that includes their reports from the field — either as a direct copy and paste from what they sent me, or my summary of what they have to say.

I was surprised to hear that a number of white grapes have been harvested and are already back on the peninsula fermenting. Matt Albee, winemaker for Eleven Winery, said his Sauvignon Blanc and Pinot Grigio grapes were about two weeks ahead of schedule this year.

Below is a list of the wineries I’ve heard back from and quick summaries of how things are going. As you’ll see, Amelia Wynn winemaker Paul Bianchi has supplied a great report from the field. I’ve copied and pasted his emails so you can see the life of the local winemaker around this time of year.

Amelia Wynn (Email from winemaker Paul Bianchi sent Sept. 17):

Timing is everything at harvest and plans take shape over weeks. When it’s time to pull the trigger the vintner puts the vineyard on notice for an agreed upon harvest date.

The players are: vineyard owner, vineyard manager (if not the owner), picking crew being paid by the pound, the custom crush facility (if used) and most importantly the truck rental agency because you need a big truck if you’re hauling more than 5,000 lbs.

This Sunday (Sept. 15) in Walla Walla it was 95 degrees with 20 mph drying winds. Not a good day for grapes. So the green light was given to pick on Tuesday (Sept. 16). Predicted light showers turned out to be heavier than anticipated, complicating the day.

All grape bins were covered and because the crush schedule got screwed up, our Merlot was to be destemmed around 11 p.m., making for a very long day for the crush crew. We have to be at Artifex at 8 a.m. Wednesday (Sept. 18) to pick up the destemmed grapes and then drive west to Prosser to press the Cab Franc and Viognier. The latter I need to pick up at the Elerding vineyard.

The pick date for the Viognier was established last week and all players were put in motion. The Cab Franc was given a green light Sept. 16 to be picked on the same day as the Viognier.  The intent is to make a 500 mile truck rental, two nights on the road, and use of commercial equipment as efficient as possible.

What has gone down toward the end of the 2013 harvest is: A record-setting hot summer has skidded to a slow walk with a cooling trend that is in fact a relief because the  grape varieties were rippening too close together as a result of the high temperatures. With a cooling period the wineries can pace the harvest dates so work in the winery is not chaotic.

When I return to the island tomorrow night (Sept. 18), I will have the following grapes fermenting or preparing to ferment:  Sauvignon Blanc, Chardonnay, Cab Franc Rose, Viognier and two clones of Merlot from Walla Walla.

Here’s a summary of what winemaker Paul Bianchi’s days looked like Monday/Tuesday:

  • Monday: catching the 8:10 p.m. ferry and arriving in Prosser at midnight, staying at the Best Western.
  • In the morning dropping off bins for Cab Franc, which will be picked and pressed on Wednesday (Sept. 18) for a Rosé. Also dropped off two 275 gal juice totes where the cab franc will be pressed as well as 4,000 lbs of Viognier.
  • Drove on to Walla Walla where we will pick up 3 tons of Merlot and have destemmed at Artifex, a custom crush facility.
  • Sept. 18 back on the road to Prosser where we will pick up 2 tons of Viognier at Elerding vineyard and then to Kestral winery where the Cab Franc and Viognier will be slowly pressed in a membrane press.

Eleven Winery (Email summary from winemaker Matt Albee, sent Sept. 16):

I have Sauv Blanc and Pinot Grigio fermenting, and am leaving tonight (Sept. 16) to pick Viognier tomorrow (Sept. 17); Roussanne/Marsanne and Syrah on Thursday (Sept. 19).

The very hot summer perhaps favors later-ripening varieties like Cabs and Mourvedre, but so far everything is good quality!

We picked Sauvignon Blanc on Aug. 29, Pinot Grigio on Sept. 9 (originally scheduled for Sept. 4, but pushed back due to forecast of rain, which ended up not hitting our vineyard). This week we will see if last week’s extreme heat had much impact. There seems to have been a lot of rain for September in Eastern WA, but my sources have largely been spared (whew!).

Fletcher Bay Winery (Email from winemaker Jim Wilford, sent Sept. 16):

My plans for harvest this year include: Tara Rouge ( Merlot, Cabernet Franc, Cabernet Sauvignon), a Walla Walla Cab Sauv, a Red Moutain Zinfandel, a dry Rose, Semillion and a Pinot Grigio.

Pinot Grigio is being picked, everything else is still on the vine.

Perennial Vintners (From winemaker Mike Lempriere’s newsletter):

The 2013 harvest is looking fantastic! It will be our largest local harvest to date. The Frambelle is done fermenting, it’s tasting superb already.  We will be getting an excellent harvest of Melon de Bourgogne, so mid-2014 we’ll have our signature wine available again!
The vineyard is mostly done with for the year, at this point we’re mostly just waiting for Mother Nature to finish the job of ripening. We do still have to spray for Botrytis mold, but other than that it’s just trying to catch up on weeding.  It’s a beautiful time to visit the vineyard as the grapes have gone through veraison, meaning they ‘re ripening and turning color.
From Facebook: Mike said they harvested the Siegerrebe Sept. 8.

Mosquito Fleet Winery (Email from winemaker Brian Petersen, sent Sept. 16):

Crush has just begun for us here at MFW and we are excited! We brought in a couple tons of our first white: A Viognier from Elephant Mountain. The fruit is very nice, tremendous flavors and great acids.

We will only be producing around 100 cases of Viognier this year. Partially fermented in stainless steel tank and partial barrel fermentation, which we will ferment and age sur lie and go through malolactic fermentation.

This Thursday (Sept. 19) we are bringing in Merlot from Double Canyon Vineyard and on Saturday (Sept. 21) we will bring in our first Malbec off Elephant Mountain as well. We are looking forward to this too.

We have increased our Pepper Bridge Vineyard fruit and we are now sourcing Merlot and Cabernet Sauvignon from there as well. The PB Merlot will be ready in about a week.

Then it’s Cab Franc, Cabernet Sauvignon and Touriga Nacional for our Port.

It will get very, very busy here shortly.


It’s cool to be square

Thursday, June 6th, 2013

Brynn writes:

This is a post that I’ve had sitting in my draft queue for more than a week. I meant to get it published as soon as possible, but unfortunately other stories bumped it. Now that we’re up to the deadline, I figured better late than never, right?

Matt Albee, owner of Eleven Winery on Bainbridge Island, is trying a new way to get capital for his winery operations. Instead of going to a bank and taking out a small business loan he’s asking the community to be his lender. It’s an idea created by former Bainbridge Graduate Institute graduates who started a business called Community Sourced Capital in Seattle.

The concept behind Community Source Capital is that small businesses, like Albee’s winery, ask the community to support them instead of going to a bank and being tied down by loan requirements. The idea is to get the community behind small businesses to see them succeed. If you contribute money, you will be paid back within the year, it’s not a donation.

Albee is using the money to pay for the large-scale bottling he did last week. He used to bottle by hand and it took a long time (he could bottle one case per minute; the bottling truck does five cases per minute). This year he hired a company with a large bottling truck to come in and do the work.

“The benefit to us to doing bottling this way is we get a lot more done at one shot,” he said. “I can focus on other things, I don’t have to be bottling one weekend a month.”

Because the bulk of his wine was bottled all at once, Albee had to have all the bottles, corks and other necessary materials available. That means he needed $20,000.

“Having the money isn’t a problem for the business, but it’s having it all at once,” Albee said. “The cost of the loan is about the same as if I went to the bank, but I really like the idea of involving the community in what we’re doing. It’s a way for us to build community and get people involved in the winery, as well as get the cash together that we need to improve our processes.”

Instead of becoming a “shareholder” of Albee’s business, if you contribute you become a “Squareholder.”

“You put $50 in to our project today, great things happen, and then you get your $50 back in a year or less,” Albee said in an email.

So far 132 squareholders have contributed $17,350 toward Albee’s $20,000 goal. Eleven’s campaign to gather community-sourced funds ends tomorrow, as in Friday, June 7.

If you’re interested in learning more, or contributing to become a squareholder, visit the Community Sourced Capital page dedicated to Albee’s campaign: www.communitysourcedcapital.com/eleven/.


Winemakers, industry leaders differ on impacts of liquor privatization

Monday, June 3rd, 2013

Brynn writes:

In Sunday’s Kitsap Sun we ran an article about the effects of Initiative 1183 on the liquor sales industry to mark the voter-approved initiative’s one year anniversary. The story was a combined effort between myself and reporter Rachel Pritchett.

What often happens when you have two reporters working simultaneously on a story is that not everything you report or write is included in the final product. That was the case with my section of the story dealing with how Washington’s wine industry has grappled with the new law. Because only a fragment of what I wrote was included in the story, I am posting my full story below.

This blog is probably the best location for this anyway, seeing as the story is wine specific and this is a wine blog. I’m also including the photos Meegan Reid took that fell to the cutting room floor with my story.

 

Washington wine industry leaders see varying effects of 1183

While campaigning for Initiative 1183 supporters laid out reasons why the state should be removed from the liquor business. A selling point was the belief that a competitive marketplace would mean better selection and savings for consumers, while increasing business opportunities for retailers and local wineries.

But those against the initiative cautioned removal could have the opposite effect.

A year later, local winemakers and Washington wine industry leaders weigh in on the effects of 1183.

Small wineries that produce 3,000 cases or less a year that rely on wine club memberships and direct-to-consumer sales have largely been unaffected by 1183. Large wineries, like Chateau Ste. Michelle Estates that produces more than 1 million cases a year, have transitioned easily into the new market because they have experience selling in other states with a similar structure, according to industry experts.

It’s the mid-sized wineries, those producing between roughly 5,000 and 40,000 cases a year, that have been affected by the new law.

“As you get larger in production you can start to play the games that 1183 allows you to play. Whereas when you’re more in the 6,000 to 10,000 case range, that gets to be a little more difficult,” said Sean Sullivan, founder of Washington Wine Report, an online publication dedicated to Pacific Northwest wines. Sullivan is also the Pacific Northwest wine reviewer for Wine Enthusiast magazine.

Sullivan was against 1183. A month before the election he wrote an article predicting there would be less room on grocery store shelves for wine if the law passed. He also guessed it would be difficult for Washington’s small wineries to compete for that space because they wouldn’t be able to offer discounts on wholesale purchases like large wineries, including many coming in from California.

“The overall selection that consumers see in the grocery stores has definitely gone down,” Sullivan said. “Has it (1183) been catastrophic? No I don’t think so. Has it put a real squeeze on people in the retail sector? Yes.”

That’s been the experience of Bainbridge Island winemaker Hugh Remash, who owns Eagle Harbor Wine Company.

Unlike his peers on the island, Remash set up a business model focused on wholesale and not direct-to-consumer sales to drive profits. His wines are found in local restaurants, Town and Country Market and Central Market and boutique wine shops on the east side of Puget Sound.

“What happened is a poor law was changed into a bad law,” Remash said of 1183.

When 1183 passed big businesses like Total Wine and BevMo! — which offer one-stop shopping for beer, wine and spirits — moved into the state. The majority of their wine inventory comes from California, making it hard for Washington wineries to compete for shelf space because they can’t offer the same bulk discounts.

These large stores hurt small boutique shops where Remash and other winemakers sell handcrafted, artisan Washington wines.

“I have small wine shops in the Bellevue area that sell my wine, their sales are down 30 percent,” Remash said. “In one wine shop I was selling a couple cases a week, now I’m selling one every three weeks.”

Remash attributes the decline to the passage of 1183 and the fact consumers are choosing convenience over experience.

“Do you want to go to a small winery and talk to the winemaker and see what’s going on and support somebody who lives there?” Remash said. “Or do you want to be convenient?”

As Sullivan predicted, some national grocery stores like Safeway, took away shelf space from wine and replaced it with liquor, reducing the wine inventory. Smaller wineries like Eagle Harbor Wine Company had a chance to sell to stores like Safeway before 1183, but now they’re not buying.

“What they’ve done with me is, they’ve said we’re not interested anymore,” Remash said of Safeway. “The only reason the Safeway on Bainbridge has my wine is because the woman there knows me and has fought for me.”

Wholesale discounts were another bonus touted by 1183 supporters before the election. Previously Washington laws prohibited retailers from storing alcohol in warehouses. Now they can purchase larger quantities and ask for wineries to sell them at a discount.

Large wineries — like Chateau Ste. Michelle, which owns more than half of the state’s grapes — have enough inventory to take advantage of these new regulations, but the majority of Washington’s wineries are too small to be able to offer the same discounts.

Washington is the second largest wine-producing state in the nation but most of its more than 740 wineries produce 3,000 cases or less a year. As a result they and can’t offer competitive wholesale discounts because they don’t have the inventory.

“If I’d lower the prices they’d pick it up in a minute, but then I wouldn’t make any money,” Remash said. “Incidentally, I don’t make any money. I make money to run the business and I get some perks but in terms of actual putting a paycheck in my pocket, zero.”

Unlike the other wineries on Bainbridge, Remash doesn’t have a wine club where members pay to receive wine on a regular basis. He’s reconsidering that decision.

“I’m thinking about starting a wine club because I’m losing wholesale sales,” he said.

With an annual production of 2,000 cases a year, Matt Albee, winemaker and owner of Eleven Winery, is the largest wine producer in Kitsap County. Almost 95 percent of his wine is sold through his wine club and tasting room sales.

Albee hasn’t felt direct effects of 1183 like Remash, but he agrees the law isn’t as favorable as it was advertised.

“I felt like it would hurt smaller wineries because it was really written by Costco and primarily benefits other, larger players,” Albee said. “It seemed pretty clear that small wineries would suffer a little bit. Not so much the very small wineries, more the medium sized ones.”

Big stores like Costco and Total Wine are the ones who have benefited, he said.

Alphonse de Klerk, winemaker at Bainbridge’s Rolling Bay Winery, has no interest in competing for shelf space in those stores. His focus is on getting into restaurants like Seattle’s Metropolitan Grill, where his wine is offered.

“It was more of a topic before it was passed and now it’s like the wave has passed us over,” de Klerk said.

Marty Clubb, owner and managing winemaker of Walla Walla-based L’Ecole No. 41 Winery, agrees the effects of 1183 have yet to be realized. Clubb is the president of the Washington Wine Institute, a nonprofit representing wineries, growers and associations across the state by advocating on their behalf in Olympia. The institute remained neutral on 1183.

L’Ecole produces 40,000 cases annually and didn’t feel the effects of 1183 because as one of the oldest in the state it is established among consumers, restaurateurs and retailers, Clubb said.

“I think the bigger guys knew what the new world was going to look like post-1183. That’s not really true with some of Washington’s smaller brands because they sell locally,” he said. “I think it has created some challenges for Washington’s smaller brands.”

Paul Beveridge, president of the Family Wineries of Washington, another group advocating on behalf of wineries, agrees more time is needed before 1183 can be evaluated. Beveridge is the winemaker and owner of Wildridge Winery, which opened in Seattle’s Madrona neighborhood in the 1980s. His group favored 1183.

“We like the pricing freedom because we can give quantity discounts to customers,” Beveridge said. “The biggest winners on 1183 are consumers and it’s only going to get better.”

One area of the law he’d like to see changed is eliminating the restriction that prohibits shop smaller than 10,000 square feet from selling liquor.

No matter a wineries size or how 1183 plays out in the years to come, industry leaders agree if winemakers continue to produce quality wine consumers will buy it.

“The good news is, if you make good wine there’s a market for that,” Clubb said.


Memorial Day wine tastings of award-winning wines

Friday, May 24th, 2013

Brynn writes:

From Bainbridge to Belfair, a number of Kitsap’s wineries are open this weekend for people to taste some great wine and enjoy good company.

Here’s an added bonus, a number of the Bainbridge Island wineries and Belfair’s Mosquito Fleet Winery were recently recognized by the Seattle Wine Awards.

The Bainbridge wineries will be open all weekend, some even on Monday, from noon to 5 p.m. For more information or to see a map of where they are located visit bainbridgewineries.com.

Mosquito Fleet Winery in Belfair will be open Saturday from noon to 5 p.m. (and will continue to be open Saturdays from now until September). Sunday the winery will be open for its annual Spring Barrel Tasting event from noon to 4 p.m. Five wines will be offered and several barrels of the 2011 wines will be tapped. Winemaker Brian Petersen will be there to talk about changes from barrel to barrel and vineyard to vineyard. Pizza, cheeses and chocolates will also be served.

To attend the Sunday tasting, reserve your spot through the winery’s website, www.mosquitofleetwinery.com, or by calling the winemaker at 360-710 0855.

Here’s a list of the local 2013 Seattle Wine Award winners:

Amelia Wynn
  • Gold: Viognier; Columbia Valley Cuvée; Red Mountain Sangiovese
  • Silver: Rose

Eagle Harbor Wine Co.

  • Gold: Raptor

Eleven

  • Double Gold: Sweet Sarah dessert wine; Malbec
  • Gold: Viognier; La Ronde
  • Silver: Angelica dessert wine

Mosquito Fleet Winery (Belfair)

  • Double Gold: Cabernet Sauvignon
  • Gold: Cabernet Franc; Petit Verdot
  • Bronze: Griffersen Reserve (port); Meritage;

Perennial Vintners

  • Bronze: Frambelle Raspberry
Rolling Bay Winery
  • Double Gold:Cabernet Sauvignon

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