2020–04–25

Note to Veronica
Hi Veronica,

Unfortunately wasn’t able to source Muscadet in time for this tasting so had to skip it.

I appreciate you’re probably very busy since these are the last few days for submissions, but it would be
really great, if you have a moment, if you could give me an indication of how I would score on this paper
(i.e. following the exam marking structure) just so I have an idea.

Wines to taste
All taken from the cabinet at 13ºC.
All wines tasted together as 1 flight.
All tasted “blind”: poured into glasses then shuffled.
Typed. 6 minutes per wine.
This should roughly equate to 8 minutes in handwriting, for this format.

Common variety (Syrah/Shiraz)

Côte Rôtie, Hermitage or Cornas with noticeable tertiary character
Barossa Valley Shiraz of very good or outstanding quality
Syrah/Shiraz from New Zealand, USA, South Africa or Chile

Common region (Loire)

Muscadet or Muscadet Sur Lie of good quality
Unable to source in time.
Sancerre or Pouilly-Fumé of very good or outstanding quality
Cabernet Franc (any Loire appellation) of good or very good quality

Tasting notes
Wine 1: Domaine Masson-Blondelet, Thauvenay
2016, Sancerre

Wine facts
Data from 2017 fact sheet:

Blend: Sauvignon Blanc (100%).

 Soils: Portlandian-era silex and limestone.
Vinification: clarified must. Stainless steel, no malolactic fermentation, some lees ageing.
Alcohol: 12.5%.

Appearance
The wine is pale lemon.

Nose
The nose shows medium(+) intensity aromas of lemon, red apple, pear, nectarine, apricot, flint, smoke,
cream.

Palate
The palate is dry, medium(+) acidity, medium but warming alcohol, medium body, medium(+) intensity, long
finish.

Flavours of lemon, red apple, pear, peach, flint, smoke, cream, melon.

Assessment of quality
The wine is very good.

There is good complexity within and between primary and secondary aromas/flavours and the intensity of
these is in balance with the acidity, which is high enough to give a firm structure yet not so high as to give
the impression of underripeness in the fruit flavours (which lean towards orchard/citrus). The alcohol is
quite well integrated with the flavours but an outstanding example would have flavours of even higher
intensity to mask the warming sensation. An outstanding example might show further complexity in
primary flavours for greater interest and more intensity of secondary flavours (e.g. lees contact) to give
more balance with the primary fruit.

Suitability for bottle ageing

Not suitable for further ageing. The intensity of flavour is already just enough to hold up to the alcohol and
acidity; the primary fruit in particular does not have the intensity to support tertiary development, so further
ageing could result in an overly acidic wine.

Wine 2: Bisquertt, Q Clay 2014 Syrah–Cabernet

Sauvignon, Marchihue, Valle de Colchagua,
Chile

Wine facts
Data from 2015 fact sheet (which is a Syrah-Malbec blend) except alcohol:

Location: Colchagua costa.

Soils: Granite and clay.
Vinification: cold soak (48 hours), fermentation in stainless steel with cultured yeasts, malolactic fermentation
in 2nd and 3rd use barrels.
Maturation: 12 months in French foudres (30hl) and bare concrete tanks (50hl).
Alcohol: 14.5%.
pH: 3.52.
Acid: 3.6 g/l.
Sugar: 3.2 g/l.

Appearance
The wine is deep ruby.

Nose
Medium intensity aromas of plum, black cherry, blackberry, licorice, vanilla, clove, nutmeg, leather, dried
violet.

Palate
The palate is dry with medium(+) acidity, medium(+) tannins of a grippy nature, medium alcohol, medium(+)
body, long finish.

Flavours of plum, black cherry, blackberry, licorice, clove, nutmeg, leather, dried violet.

Assessment of quality
The wine is very good. There is complexity as given by the presence of primary, secondary, and tertiary
characters, and there is good complexity within the primary fruit; these are all in good balance with each
other, with the primary still taking centre-stage but with also quite a prominent tertiary character adding
complexity. The intensity, tannin, acidity, and alcohol are all in great balance, though an outstanding wine
might have higher intensity still. The complexity of flavour carries into the long finish, contributing further
interest.

Suitability for bottle ageing

Suitable for bottle ageing. The tertiary flavours currently show good complexity and, given the intensity of
primary fruit, I believe they can continue to evolve. The tannin is sufficiently high to support further ageing
and the structure may well improve as the tannins resolve further.

Guess: Cabernet Franc by the tannic structure.

Wine 3: François Villard, Le Gallet Blanc 2012,
Côte-Rôtie

Wine facts
Alcohol: 13%.

Appearance
The wine is medium ruby.

Nose
Medium(+) intensity aromas of blackberry, plum, smoke, burnt wood, violet, leather, earth, coffee.

Palate
The palate is dry, medium(+) acidity, medium tannins of a fine-grained nature, high alcohol, full body,
medium(+) intensity, long finish.

Flavours of blackberry, plum, smoke, violet, leather, earth, coffee.

Assessment of quality
The wine is outstanding. The primary, secondary, and tertiary flavours are all in balance with each other
and there is far more complexity within each category than expected of a very good wine. The intensity is
impressive and in balance with the acidity, which is also high enough to support the full body. The finish is
long and shows complexity of flavour during it. The tannins are fine and firm giving a pleasant mouthfeel
and contributing to a firm structure.

Suitability for bottle ageing

Suitable for bottle ageing. The intensity of primary fruit and complexity of tertiary suggest that there is
ample room for further tertiary development, and the tannic structure is still firm enough to maintain
structure for further ageing.

Guess: Côte Rôtie

Wine 4: Torbreck, The Struie 2017, Barossa

Wine facts
 Blend: Shiraz (100%).
Regions: Barossa Valley (79%), Eden Valley (21%).
Harvest: 17 March–5 May 2017.
Maturation: 20 months in new (15%) and seasoned French oak.
Alcohol: 15%.
pH: 3.57.
Acidity: 5.95 g/l

Appearance
The wine is deep ruby.

Nose
Medium intensity aromas of blackberry, black pepper, plum, black cherry, licorice, violet, vanilla, cinnamon,
clove.

Palate
The palate is dry, medium acidity, high tannins of a ripe nature, high alcohol, full body, medium(+) intensity,
long finish.

Flavours of blackberry, black pepper, plum, black cherry, licorice, violet, vanilla, clove.

Assessment of quality
The wine is very good. There is complexity of primary and secondary flavour, which is unexpected of a
good wine (particularly in secondary characters), but an outstanding example would show much better
balance between intensity, acidity, and alcohol: the intensity and acidity are insufficient to balance the
alcohol, which is distractingly warming. The body is also a little fuller than the intensity of flavour can
support. The length is impressive but there is a slight dominance of secondary flavour in the finish,
suggesting inferior berries to an outstanding wine.

Suitability for bottle ageing

Not suitable for bottle ageing. The flavour intensity overall is insufficient relative to the alcohol and body to
allow for tertiary development whilst maintaining structure and it is likely any flavours would soon be
dominated by the high tannins, rendering it out of balance.

Guess: Barossa

Wine 5: Domaine de Noiré, Soif de tendresse

2018, Chinon
Wine facts
Blend: Cabernet Franc (100%).
Soil: sandy clay.
Alcohol: 14%.

Appearance
The wine is medium purple.

Nose
Medium intensity aromas of black cherry, currant, plum, blackberry, simple.

Palate
The palate is dry, medium(+) acidity, medium(+) tannins of a fine-grained nature, high alcohol, medium(+)
body, medium finish.

Simple flavours of black cherry, currant, plum, blackberry.

Assessment of quality
The wine is good. There is less complexity than expected of a very good wine — this is simple. The alcohol
and tannins rather dominate the intensity; though the fine-grained nature of the tannins and elevated
acidity provide some elegance, the alcohol is too warming to be integrated. However, the firm structure as
given by the tannins and acidity take this a step above acceptable.

Suitability for bottle ageing

Not suitable for bottle ageing. These primary flavours are already simple; there is no real benefit to waiting
for tertiary development. The intensity suggests the flavours will not hold up to further development
without being overwhelmed by the tannins and alcohol, causing a serious lack of balance.