Question 1
Wines 1 to 4 are in two pairs (1&2, 3&4)
In each pair there is a wine from a classic French region and a wine from the new world sharing the same grape variety or varieties.
Taking each pair:
a)
Identify the French wine as closely as possible, clearly stating its commune and giving reasons.
b)
Identify the New world wine, fixing its country of origin and region of production as closely as possible.
c)
Define the level of quality of each wine in the context of its region of production
d)
State the vintage for each wine and analyse its capacity to mature
e)
Discuss the use of oak in each wine.
Description Wine #1
This wine is a very deep, dense dark garnet colour. The nose is extremely concentrated and complex with blackberries, cassis, pencil shavings, cigar box, and soft tobacco undertones. The abundant tannins are tightly woven, ripe, and firm. The body is medium to full. Both the physical length in the mouth as well as the duration of the finish are long. Alcohol is approximately 13%.
a) Both wines #1 and #2 are dominated by Cabernet Sauvignon. Because the fruit is slightly more forward in wine #2 and the alcohol also slightly higher. I believe this wine (#1) to be the French wine. A Cabernet Sauvignon of this quality could only be from the Bordeaux left bank. The aromas reminiscent of cigar box and pencil shavings could make this a wine from Pauillac.
c) This is a high-end, but not premier cru Pauillac, probably selling en premier for approximately 60 euros.
d) This wine is still young, barely showing a tinge of purple. The 1997s are no longer showing this youthful colour. The abundant tannins are still quite young and firm. I believe this wine to be from the 1999 vintage, it not quite having the depth of colour I would expect from a 2000 from this commune. The wine would best be drunk 2009 to 2019.
e) Different than the New World wines, each Chateau seems to have its own recipe for the use of oak. Although the assemblage may vary, each grape variety receives a similar, yet separate oak maturation each year with the duration of Cabernet Sauvignon in oak typically around 18 months. The wine is typically put into barrel at the end of its alcoholic fermentation, but before the malolactic fermentation has ceased.
Description Wine #2
This wine is a deep, dark garnet colour with brick tones. The nose is shows distinct black currant, blackberry jam, tobacco, leather, and cedar. The tannins are ample, round, and ripe. alcohol content is approximately 14%.
b)
The colour is deep, yet showing signs of maturation. The tannins are abundant, ripe, and round. The alcohol is relatively high, but well-integrated. The wine is mature, but remains capable of aging. I believe this to be a Cabernet Sauvignon from Napa Valley, from one of the classic producers emulating Bordeaux. There is not enough depot for it to be from Clos du Val, This could be something like a Beringer Reserve.
c)
Whether because of quality, the demand from silicon valley yuppies, or the price of real estate, the Napa Valley wines continue to command unabashed prices. This wine would sell for around 60 US dollars . approximately 48 Euros.
d)
This wine is from an average vintage which is now at the middle of its peak maturity. I believe this to be from the 1994 vintage.
e)
This wine was matured in French oak rather than American oak for a duration of approximately 18 months. I believe that this winery was trying to emulate the Bordeaux style, but retains a clean fruit character and lack of any animal or earthy tones. The wine was racked often, but not filtered.
Description Wine #3
This dark, yet transparent wine has a garnet hue. The nose is soft, smoky and show ripe red forest berry fruit. Black raspberries and bing cherries burst on the palate. The tannin content is medium and their texture satiny. This wine is rich, voluptuous, and feminine.
b)
Because of the rather deep colour, rustic nature, and yet the modern use of oak and cold maceration, I believe this to be a Pinot Noir from the New World --- Oregon's Napa Valley.
c) This is a good quality wine and with popularity, demand, and low quantity available or this variety in the US, it would certainly command around 40 euros.
d) Because of the youthful colour and character of the wine, I assume that this wine is from the 2002 vintage. It is drinking well now and should hold over the next 5 years nicely.
e) New oak barrels were used for the maturation of this wine, lending it its soft smoky character, voluptuous body, and fairly high-textured tannins.
Description Wine #4
This paler, very transparent garnet coloured wine with brick orange reflections has a charming raspberry-scented nose. The tannin content is low and their texture silky. The wine is simple with a rather short, but charming finish.
a)
Because of the pale colour and classic red forest berry fruit, I believe this wine to be a classic Côt d'Or Burgundy.
b)
This wine is of good quality and because of the low yields and small wineries, small production, this wine commands an approximately equal price to the previous wine of about 40 euros.
c)
This wine is likely from the 2001 vintage. The pale colour lead one to believe in a cool year and a rather rainy harvest, yet the wine remains clean with no signs of overripe fruit or volatile acidity.
d)
330 l oak casks were used for the maturation of this wine.
Question 2
Wines 5-8 are each from a different country and are each made from a different single grape variety.
For each wine:
a)
Identify the country and region of origin, giving reasons
b)
Identify the grape variety, giving reasons
c)
Comment on the level of quality and state of maturity.
Wine description #5
This wine is extremely dark in colour as well as dense, nearly opaque and of a dark red colour with just a hint of purple hue. The nose is very fruit-driven. Sweet oak, extremely rip, sweet fruit dominate a voluptuous, supple body. Peppery spice and blackberry fruit flavours and high alcohol are distinctly apparent in this wine.
Because of the voluptuous, fruit-driven style, dark colour, sweet finish, high alcohol, and nearly port-like character, I believe this wine to be b) a Zinfandel from a) California North Coast. c) The quality is good: the wine has good intensity and although the alcohol is quite high it is not completely out of proportion, This wine should command 12 euros on the currant market and is best drunk young, now until 2008.
Wine description #6
This deep, dark, nearly opaque garnet coloured wine has a dense core and orange reflections. This wine has a very slight cork: it must be assumed that the fruit character has been compromised and no second bottle is available. Other factors that are determinable: high alcohol, rustic character, oak influence.
Wine description #7
This dark garnet wine shows bricking and is beginning to throw deposit. The nose is slightly oxidative and smoky in character. Browned apple, overripe berries and a simple rustic style determine this wine. The wine is dry, with a simple, rustic finish.
Because of the simple, rustic, slightly oxidized style and the deep colour (warm climate), I believe this to be a b) Cannonau (Grenache) from a) Sardinia.
d)
This is a simple, rustic wine, best drunk in its region or with regional cuisine. It is best drunk young and certainly has now overstretched its prime. Drink now or never.
Wine description #8
This dark red wine is deep in colour, yet the core remains transparent and there are no signs of deposit or bricking. The nose is clean, showing ripe, dark-berry fruit, dried herbs, and earthy tones. The wine is dry with abundant, astringent tannins and relatively high acidity.
Because of the extremely abundant, astringent tannins paired with high acidity, I believe this wine to be a b) Sangiovese from b) Tuscany. This wine was from a good vintage with good ripeness, lending the wine its deep colour and ripe fruit. The wine is likely from the southern parts of Tuscany, perhaps Montalcino and was vinified in large oak cask.
a)
The wine is still fairly young and of good, sturdy quality and although simple in quality will benefit from further bottle aging. The wine would sell for approximately 12 euros on the current market, is possibly a Rosso di Montalcino, and is best drunk now until 2012.
Question 3
Wines 9-12 are all made either entirely or predominantly from Merlot. There are two European wines and two non-European wines.
a)
Identify the two European wines as closely as possible, giving reasons.
b)
Identify the two non-European wines as closely as possible, giving reasons.
Then for each wine:
c) Comment on the winemaking techniques employed, with particular reference to the use of oak.
d) Discuss the level of quality.
Description wine #9
This deep dark purple-red wine has not only a youthful colour, but a rather yeasty-winy nose and can hardly be any older than from the 2003 vintage. The vinification method was, critically assessed somewhat too reductive, and there are yogurt and red beet aromas apparent. Still, the wine has ripe fruit and fairly abundant tannins leading to a warmer climate. I am inclined to place this wine is eastern Europe, perhaps in Hungary with Austrian wine-making skills. I t shows good, clean modern vinification facilities, good ripeness of grape material, but the reductive qualities that are unfortunately still predominant in Austrian red-winemaking. Because Austrians are now investing strongly just over the border in the warmer climates of Hungary, this leads me to less experienced experience red wine making in the "new" old Europe.
c)
Along with the rather reductive fermentation as mentioned above, this wine has been matured for a short time, most likely in Slovenian oak for approximately 8 months.
d)
Although the quality is quite decent and will find its consumers, it is much too musty, reductive, and the use of oak too obvious and rustic.
Wine description #10
This dark garnet coloured wine remains transparent and has very light brick-orange reflections. The nose is clean and fragrant, reminiscent of fresh calf leather, a deciduous forest floor in early autumn, and bright red forest berries.
a)
I believe this wine to be a Merlot assemblage from St. Emilion.
c) At the close of the alcoholic fermentation was put into small French oak barrels for maturation for approximately 18 months.
d) This wine is of meticulous quality from extremely small yields in a warm location of relatively high elevation. The most modern vinification techniques were used on grapes of high quality from an excellent vintage of high ripeness.
Wine description #11
Time Out!!!
Wine description #12
Time Out!!!
Wine Key:
- Chateau Mouton Rothschild 1998
- Mondavi 1996 Cabernet Sauvignon, Oakville
- Mondavi 1998 Byron "Nielson Vineyard" Pinot Noir
- Jaboulet Vercherre 1998 Chambolle Musigny
- Rosemount 1999 GSM
- Vinedos del Contino 1996 Rioja Reserva
- Erraruriz 1997 Merlot
- Talosa 1999 Vino Nobile di Montepulciano
- Cave de Papes 2003 Merlot, Vin de Pays d'Oc
- Robertson Winery 1998 Merlot
- Cadet Piola 1998 Grand Cru St. Emilion
- Ceago 2000 Merlot, California
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