Week 12 - WSET Diploma REVISION

Tasted these wines open. Very interesting tasting. Very informative and P and E are superb tasters and note takers and so I learned quite a bit. Could I spot these in a blind lineup? I don't know.

• 2019 Casal Garcia Vinho Verde Branco

  Portugal, Minho, Vinho Verde

  Tasted Open
  
  A: Pale lemon
  N: medium (+) intensity primary aromas lemon, lime, green apple, white blossom (some Loureiro from flowers) and a tiny bit of banana. E pointed out yeast. It is a simple wine.
  Dry, light pétillance, high acid, medium (-) body, low alcohol, medium intensity and medium (-) finish
  C: The wine has an imbalance between the fruit concentration and the acid. The wine seems a little piercing as a consequence. The fruit intensity is moderate and the finish shorter than one might expect in better examples but does contribute something to the quality. he wine lacks complexity.
  Acceptable Quality and not suitable for ageing - made for early drinking which is marked by the lack of fruit concentration and the primary nature of aromas and flavours.
  I might muddle with albarino but the green color and the sheeting in the glass might direct me away.

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• 2016 Terlato Friuli Colli Orientali Pinot Grigio

  Italy, Friuli-Venezia Giulia, Friuli Colli Orientali

  Tasted Open
  
  A: Pale lemon
  N: Medium (+) intensity nose of white flowers, lemon, wet rock, almonds, yeast, a little mushroom and wet paper - corked, I think
  P: Dry, high acid, medium alcohol, medium body, medium intensity and medium finish
  C: A little faulty.

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• 2016 Snake + Herring Chardonnay Tough Love

  Australia, Western Australia, South West Australia, Margaret River

  Tasted Open
  
  A:Pale lemon
  N: Pronounced notes of nectarine, grapefruit, butter, pastry, vanilla, smoke, hazelnut
  P Dry, medium (+) acid, medium alcohol (13%), medium (+) body, medium (+) intensity and medium (+) finish
  C: There is excellent balance between fruit concentration and acid. The intensity and finish assist this very good quality wine and while the complexity is beginning to build, better examples would have more flavour clusters represented.
  The wine is developing as we can see from the tertiary nutty flavour and should continue to improve. This wine is suitable for ageing.
  Partial barrel fermented.

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• 2018 Yellow Tail Chardonnay

  Australia, South Eastern

  Tasted Open
  
  A: Medium gold
  N: Medium (+) aromas of peach, baked apple and struck match.
  P: Dry, medium (+) acid, medium alcohol, full body, medium (+) intensity and short finish.
  C: The wine has a lingering and intense struck match flavor which seems overpowering. It is out of balance. the wine lacks complexity and length in the finish but does maintain good fruit concentration. The wine is acceptable and its simplicity makes unsuitable for ageing.
  If I had $6 to spend on wine, I’d go buy a cava from Trader Joes and not this stuff.

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• 2015 Castello di Albola Chianti Classico

  Italy, Tuscany, Chianti, Chianti Classico DOCG

  Tasted Open
  
  A: Pale ruby
  N: Medium (+) intensity aromas RED CHERRY, raspberry, violet, touch of liquorice, dried herbs, charred wood, clove, forest floor, earth.
  P: Dry, medium (+) acid, medium alcohol (13%), medium (+) intensity and medium (+) body, medium (+) chalky tannins, medium finish
  The wine shows balance between its acid and tannin as well as between its primary, secondary and tertiary characters. The intensity contributes to the quality and the finish, rather less so. The wine shows some complexity showing five aroma/flavor clusters in this Very Good Quality wine. The classic red cherry, VA and leather and earth - typical of the chianti classico
  Better examples may be rather more concentrated and show a longer finish.
  The wine is suitable for ageing as it is likely to remain fresh through its acid and tannin structure while primary and secondary characteristics continue evolve and increase the wines complexity.

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• 2015 Fifth Empire Douro Destino

  Portugal, Douro

  Tasted Open
  
  A: Medium ruby (can still see the stem)
  N: Pronounced intensity of sugarplum, black cherry, bramble, dried herb, woodsmoke, vanilla, baking spice, sweet tobacco, leather, ( E got red fruit and florals)
  P: Dry, medium (+) acid, medium (+) tannin ripe, medium (+) intensity and medium (+) finish, medium alcohol (14%)
  C: The the acid, tannin and concentration are in balance. It is not too jammy owing to the acid structure. The length and intensity are very apparent whilst the complexity is increasing in this wine but with less than five clusters I would not call the wine complex in its current guise. The wine is very good quality.
  It is suitable for ageing with tertiaries already showing the promise of how the primary and secondary flavours may increase the wines complexity on ageing.
  
  Personally, it feels like a cross between a Rioja and a Syrah, ha!
  VA on palate and slight bitter stalk finish

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• 2016 Produttori del Barbaresco Barbaresco

  Italy, Piedmont, Langhe, Barbaresco

  Tasted Open
  
  A: Pale ruby
  N: Medium (+) intensity . Rose, red cherry, strawberry, (E got blackberry)(VA), black tea, clove, leather, earth, dried fruit
  P: Dry, high acid, high grippy tannin, full body, high alcohol, medium (+) intensity and finish.
  C: Balanced between primary secondary and tertiary as well as tannin and acid structure. The length and intensity are there and the wine is complex. This is outstanding quality. Good typicity.
  More elegant than Barolo.

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