Question 1

Wines 1 to 4 are predominantly from the same, single variety.

a)      Identify the predominant grape variety, giving reasons.

Because of the herbaceous grassy tones and aromatic primary aromas found in all four wines, the light to medium body, refreshing to perky acidity,  the lack of oak, and the variation in style, it can be derived that all four wines are from the classic variety Sauvignon blanc.

Then for each wine:

b)      Identify the origin as closely as possible, giving reasons.

c)      Discuss the style of the wine with reference to the winemaking techniques employed.

Description wine#1:

This pale, green-yellow wine has a rather neutral, discreet nose with faint fragrance of grass. It is completely dry with animated acidity, medium-bodied and average alcohol content at approximately 12.5%. No new oak was used. The finish is medium long and has a pleasant lightly bitter, mineral finish.

b) The wine is not overly herbaceous, yet has no exotic fruit flavour either. The acidity, classic discreet style without loud herbaceous or exotic fruit aromas, and the lightly bitter mineral finish lead me to believe this to be a classic Sauvignon blanc from the Loire valley. More likely a Sancerre than a Pouilly Fume: it lacks the lightly smoky, flintiness to be from that region and appears to be from a cooler clime than the Sauvignon blanc appellations slightly further south.

c) This wine was likely fermented in temperature-controlled stainless steel and sourced from medium-yield grapes. Mechanical harvesting followed by immediate crush and protective juice handling before fermentation seem to be the logical conclusion to this discreetly aromatic wine with primary aromas and mineral palate.. No new oak was used.

Description wine #2:

This medium straw coloured wine has a very discreet nose. It is dry and the acidity perky, but integrated. No new oak is used. Light-bodied and relatively neutral, this wine is likely from a warmer climate than the previous wine.

b) This appears to be an entry level Sauvignon blanc "branded" wine from a warmer climate and high yields. Because the wine is so discreet in style, I believe this wine to be European. Its thin intensity and low extract content reveals high yields. The acidity remains perky, but it is the lowest of all three wines. I believe this to be a wine "branded" and marketed under the classic grape variety name "Sauvignon blanc" and to be from a warmer climate in Europe. I believe this to be a Sauvignon blanc from Bulgaria, because Bulgaria is concentrating on classic grape varieties and modern vineyard and vinification techniques. The wine is clean, acceptable, yet unexciting: short and painless.

c)  This wine was likely fermented in temperature-controlled stainless steel and sourced from high-yield grapes. Mechanical harvesting followed by immediate crush and clarification before fermentation seems to be the logical conclusion to this wine. No new oak was used.

Description wine #3

This pale straw yellow wine has a distinctly grassy nose, reminiscent of nettles, fresh mown hay, and green bell peppers. Exotic lychee fruit and a hint of petrol come through on the palate. The acidity is tart and not particularly well-integrated. Alcohol is relatively high at approximately 13% vol.

b) Because of the extremely pronounced fragrance combining herbaceous qualities with exotic fruit, and the tell-tale petrol-coated minerals, I believe the wine to be from the cool climate of New Zealand.

C) This wine was certainly fermented in temperature-controlled stainless steel. Very ripe, healthy grapes likely underwent an approximately two hour cold maceration to gain as much aroma as possible. No oak was used on this wine at all.

Description wine #4

This pale green-yellow wine has a soft flinty fragrance, exotic fruit, and grassy, lightly herbaceous notes on the nose. It is dry, medium bodied, and has approximately 12% alcohol.

b) Because of the crisp acidity and the flinty character of this wine, I am led to a cool climate with mineral-rich soils. The ripe, exotic fruit is more reminiscent of New World than European style. I believe this wine to be from a cooler region of Chile, possibly from Casa Blanca.

c) Here also fermentation in temperature-controlled stainless steel is the rule, but the grapes or must had likely an immediate dose of SO2 before fermentation and were immediately crushed and pressed after harvest. No new oak was used.

Question 2

Wines 5 to 7 are from the same region and the same, single grape variety.

a)   Identify the grape variety, giving reasons.

b)   Identify the region as closely as possible, giving reasons.

Because all three wines are dry and show pronounce "terroir" characteristics including flinty, slate tones, peach and/or apple fruit, animated acidity and medium to full-body, I believe all three wines to be Chablis.

Then for each wine:

c)   Comment on the quality, and place it in order of quality relative to the other two wines.

d)      Asses the state of maturity and the capacity to age further.

Description wine #5

This medium straw yellow wine has a pronounced fragrance of peaches and flint. Completely dry, with racy acidity, minerals --- like having fresh, clean mountain steam pebbles in the mouth --- this is a complex wine that has just reached its peak, yet should hold and evolve over the nest 10 years. Alcohol is approximately 13% vol. The finish is long, and dominated by minerals, but peach and melon fruit do come through as well. This wine has no oak and the grapes were harvested late in a cool climate, possibly with a little botrytis.

C) This wine is the highest quality of the three wines in the flight. It is the most intense with the longest finish and the most balance and finesse.

D) This wine has had some maturation and has reached the beginning of its peek, but will hold and evolve more complexity over the next 5 years. Drink now to 2010.

Description wine #6

This medium straw yellow wine has the deepest hue of the three wines in this flight. The acidity is also the lowest. The finish is slightly shorter, the total intensity slightly less than the previous wine. Still it is typical for its type. Alcohol is approximately 13%.

C) This wine is the 2^nd best in quality of the three wines in this flight. It is the least intense and has the shortest finish. It amplifies the terroir with mineral character less than the previous wine.

d) The deeper hue of this wine and the discreetly mature bouquet lead me to believe this is the oldest of the three wines, possibly from the warm 2000 vintage with its lower malic acidity. This wine would best be drunk within the next 5 years.

Description wine #7

This pale to medium straw yellow wine has a pronounced nose with peaches, apple, and faint tones of almond blossom. This wine has seen no oak. It is dry, medium-bodied and possesses acidity racy.

C)    This wine is the simplest of the three Chablis. It has the shortest finish, the least extract, and the least mineral character.

e)      This wine has reached peak after a relatively short bottle maturation of approximately 3-4. Drink now to 2006.

Question 3

Wines 8-12 are from five different single grape varieties and five different countries. For each wine, giving reasons:

a)      Identify the grape variety

b)      Identify the country and region of origin.

c)      Comment on the quality

d)      State the level of alcohol

Description wine # 8

This pale gold-yellow wine has a distinctly botrytized nose with honey, spice, and rosewood. The acidity is low, the wine sweet. The finish first appears relatively short, but returns once again in a fragrant wave.

a)      Because of the sweetness, botrytis, low acidity, and pronounced rosewood and spice, I believe this wine to be a Gewurztraminer.

b)      With the pronounced Gewurztraminer flavour profile and distinct botrytis spice, I believe this to be a typical grain noble from the Alsace region.

c)      The quality is good, but not great. This wine is a botrytized sweet wine from a currently unpopular region. It would not command more that 24 Euros for a 0.75 l bottle on the current market.

d)      Alcohol is approximately 13%.

Description wine #9

a)      Because this wine shows obvious oak influence, full body, high alcohol, and a flavour profile that is dominated more by its vinification than its primary fruit, I believe this wine to be a Chardonnay.

b)      The fruit is very, very ripe and the use of oak quite obviously pronounced, leading me to the new world and leaning more towards California than to Australia. In fact, I believe cool-climate California, possibly Sonoma Valley.

c)      The finish is long and the wine has finesse, the quality is good and the wine has seen not only maturation in small oak casks, but some battonage on the fine lees as well. This wine has a market value of approximately 18 euros.

Description wine #10

a)      Because of the pronounced grassy aromas, lack of oak, high acidity, and light body, I derive that this wine is from the variety Sauvignon Blanc.

b)      This wine must certainly be from a cool climate --- light body and high acidity, pronounced herbaceous aroma. It is of simple entry level quality and I would assume marketed as a brand under its varietal name. I believe this wine to be from South Africa, perhaps the current Two Oceans from Drodsty.

c)      For reasons stated above I believe this to be a wine of the 5 Euro category, and entry level brand marketed under varietal name.

d)      The level of alcohol is approximately 13%. It appears that the wine was chaptalized and acidified. Heat can be felt and the wine creeps up the inside of the glass showing an alcohol content of over 12%.

Description wine #11

a) and b) Because of the pronounced and clear Muscat aroma, surprisingly racy acidity, low alcohol and light effervescence on the palate, I believe this wine to be a Muscat d'Asti that has lost its effervescence while being transferred into a neutral bottle.

c) The quality is good and the varietal characteristic well-pronounced, acidity has likely been added. This probably from a notable modern producer and will command up to 8 Euros on the current market.

d) The alcohol is notably low by tasting and typical for the region and style is approximately 5.5% vol. alcohol.

Description wine #12

a)      The wine is full-bodied and voluptuous, high in alcohol, and creamy. Its virtue is more in texture than in aroma. The wine is extremely ripe with some exotic fruit and light botrytis spice but also savoury aromas reminiscent of lentils. This could be a Grauburgunder, but the lentil aroma makes me believe that this is a Grüner Veltliner.

b)      Because of the high ripeness, combined with animated, but integrated acidity, and because I believe this to be a Gruner Veltliner, it must be from Lower Austria and the broadness with voluptuous body lead me to the loam soils of the Kamptal. If I am wrong and this is not a Gruner Veltliner, but rather a Grauburgunder, I still believe it to be Austrian, but from South Styria from the Nussberg vineyard of Alois Gross.

c)      High quality, approximately 18 Euros market value

d)      Alcohol is much too high and throws this wine off balance: it is approximately 14%.

The above wines were unmasked as:

1. Bellecours 2003 Sancerre, 12%
2. Mouton Cadet 2003 Sauvignon Blanc, 12%
3. Oyster Bay 2004 Sauvignon Blanc, 13% (New Zealand)
4. Bush Wine Coastal, 12% (South Africa)
5. Chablis 1er Cru "Les Vaillons", 13%
6. 2001 Chablis Grand Cru "Les Vaudesirs"
7. 2002 Chablis, 12.5%
8. Michel Leon 1999 Gewürztraminer, 12.5% (Alsace)
9. Stepping Stone 2003 Chardonnay Padthaway. 13.5%
10. Hill & Dale 2004 Sauvignon blanc Stellenzicht/Stellenbosch, 12.5% (South Africa)
11. Marchesi di Barolo 2003 Muscat d'Asti, 6%
12. Hiedler 2003 Gruner Veltliner "Maximum", 14.5%