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Improve your blind wine tasting skills.

WanderCurtis Wine, Tasting Tips: Improve your blind wine tasting skills.

 

Celebrating the first tasting in person after 3 months of Zoom tastings!

 

These last few months of forced isolation have provided the perfect opportunity to hone our blind wine tasting skills while enjoying a brief weekly escape from the tedium of lockdown..

Kiran, Stuart and I have taken turns to drop off decanted blind samples of wine to our doorsteps (carefully sanitising the bottles and minimising any contact, of course) then analysing them via Zoom with each other. More recently we have been doing this outdoors in each other’s gardens – all with minimal hints and desire to fool the others using various techniques such as decanting into the completely wrong bottle and glass shapes for the type of wines being tasted!

We want to share our notes with you as well as some of our learnings about how to find the ‘tells’ for some of the wines that gave us trouble.

 

After all, wines with friends is always better than wine alone!

 

The wine notes and learning points are detailed below:

 

Tasting 1 – April 26th 2020  – First Zoom tasting

 

Adam’s – deep ruby red, fruit forward, mainly black and blue fruits, compact a bit tight at this moment, nice touch of oak. Opinion was a new world wine probably Cabernet, still tight so age given as quite young 5-10 years.

Torres Mas La Plana 2015 Cabernet Sauvignon – an early killer blow dealt given that this was a wine at one of our tastings. Challenge set.

 

Stuart’s -Burnt smoke, spice, black fruits, complex, thoughts were Syrah given fruit profile and spice, we narrowed down to old world and Rhone Syrah. Age was thought to be very young, around 5 – 8 years.

Cote Rotie Guigal d’Ampuis 2010 Rhône – A good piece of deduction by the boys

 

Kiran’s – tertiary notes definitely old vegetal, compost, urine, pale colour. Could not distinguish varietal as too old all tertiary, but smelled of an aged Bordeaux. We were very close on age and left bank Bordeaux blend (Stuart said 1995)

Chateau Langoa Barton 1996 – pretty much nailed this one

 

Learning points

 

Don’t forget all the places around the world producing quality Cabernet Sauvignon. Italy, France (Bordeaux of course), Chile, California, South Africa not to mention Australia! Spain had us fooled despite having conducted one of our wine dinner tastings at Frederics with this wine!

See the excellent Wine Folly website for more details

 

Tasting 2 – May 3rd 2020 – Zoom

 

Adam’s – lemon citric petrolic nice mouthfeel length, but not oily! Kiran and Stuart believed this to be Semillon based, new world, and fairly old like 10 years.

 2012 ‘Margaret’ Peter  Lehman Sémillon Barossa – spot on with the detective work

 

 

 

Kiran’s – delicious, red fruits perfume, wild strawberry, earth, floral, violets, mixed spice

We thought classic NZ Pinot and likely Central Otago given perfumed red fruit in abundance and quality. Stuart and I both though of C Otago Pinot Noir, and thought Felton Road Bannockburn, about 6-8 years old.

2010 Mt Difficultly, Bannockburn Pinot Noir , central Otago. This was at a great drinking age and showed how well NZ Pinot’s can be a decade on, unfortunately Kiran’s last bottle!

 

Stuart’s – complex, herbal, cinnamon, spice, savoury, blood meat, good acidity and  tannins, thought Italy because of structure. Kiran and I had a lengthy discussion about whether it was Nebbiolo or Sangiovese, and then correctly landed on Sangiovese, a younger wine, like 5-8 years old.

Brunello di Montalcino 2010 Argiano – a tough one but we landed on our feet

 

Learning points

 

Ageing potential of New World wines is often underappreciated.

If stuck between Sangiovese and Nebbiolo, think about the tannins. The merciless tannins in Nebbiolo will be the tell.

 

Tasting 3 – Sunday May 10th 2020 –  Zoom

 

Stuart’s – White, lots of colour, golden, oxidative hazelnut texture ++ full body Med  acid more like a red re:body, lees, wood, drying tannin slight salty savoury after taste whisky. Stu says floral orange blossom. Guess was Rhone varietals and a blend.

St Joseph Blanc 2015 Vins de Vienne Roussane/ Marsanne – excellent work!

 

Kiran’s –  red. full of raspberry’s very ripe, blueberry with medium drying tannins and med + acid. Reminded of Italy savoury blood meat kept thinking of beef Florentine? Possibly Barolo or Brunello but not coal tar roses and not mixed spices of Brunello, not harsh enough tannins

Key was blood savoury after taste liquorice. Then we thought possibly Brunello.

It was actually a GSMC mix, which fits G red fruits ++ M savoury blood salty, liquorice spice great wine and in retrospect there wasn’t enough acid and tannins for Barolo/ Italy and red fruits much too overt, almost new world,

Coudolet de Beaucastel 2009 30% Grenache, 30% Mourvèdre, 20% Syrah, 20% Cinsault – what a delicious wine, we were all very animated about how enjoyable this was

 

Adam’s cocoa, coffee, chocolate, wood ++ , Kiran cola, black fruit, floral, Stuart Balsamic vanilla coconut wood, delicious drinking beautifully.

Stu got Rioja but I asked him what else it could be and diverted him to GSM mix. Correctly guess Rioja, and approximate age (10-15 years, possibly 09)

Contino réserva 2007  – missed out on which maker despite having tried it on numerous occasions so a little disappointed

 

Learning points

 

Italy and Spain laterals of Sangiovese v Nebbiolo

GSM blends can be like Chianti/Tuscan but Italians are more acidic and tannins a bit harsher.

Noted that Coudolet de Beaucastel is an EXCELLENT wine, and I (Adam) went on to buy a case of 2016 which is delicious, moreish and nearly gone already!

 

 

 

Tasting 4 – Sunday May 17th  – Zoom

 

Adam’s – Blackberry pepper Med + acid, drying tannins a little austere poor year tasted more old world thought GSM Rhone blend. The wine had that garrigue character, and a lightness with good acidity so thought potentially a higher altitude wine but Stu and Kiran dismissed Malbec

Zuccardi Mountain vineyards Uco valley, Argentina,2014 Malbec  – fooled by this one

 

Kiran’s – med acid ++ pickled lemon, floral, Stu apricots, flowers. long (no petrol). Very full body, a more heavyweight wine. Stu and I got aromatic varietal, were torn between Gruner, Riesling and possibly Albarino.

Riesling FX pichler 2013 smaragd Austria –  a beautiful fuller bodied style of Gruner

 

Stu’s –   Wow wish I hadn’t dropped my bottle on the pavement!

Big nose+++ polished wood, floral, pot pourri, tar, liquorice, in the finish sandalwood caramel acid ++ tannin++ drying

Awesome wine very complex nose and well-balanced palate – thought aged Barolo, around 15 years old.

Azelia 2001 Barolo Bricco Fiasco – this was in such a beauty

 

Learning points – Laterals to GSM think Malbec as red plum and black fruits similar structure, medium tannins and med low acidity. Malbec, weak spots need better strategies to identify it, and most definitely drink more high-altitude Malbec!

 

Showed just how great Barolo ages over many decades. Other great vintages include 1999 2001 2004 2006 2010

 

Tasting 5 – May 24th – Zoom

 

Adam’s – lots of fruit, leather. Medicinal, cough linctus, menthol eucalyptus liquorice. Kiran and Stu both got Shiraz, Stu thought it was Shiraz Cab blend, about 15-20 years old.

Henshke  Keyneton Euphonium 2001 Shiraz-based blend. Such a pleasure to drink!

 

Kiran’s – Honey poss. Botrytis, ginger. Old feel, me honey and hay, phenolic feel slight bitterness on the finish and some tannins – surprising.

Med + acid not high, Stu bruised apple thought possibly aged Chablis, too honeyed, about 10 yrs old.

Domain Huet Chenin Blanc 2012 – this one got us, although we both thought about Chenin at some point

 

Stu’s – pot pourri ++ light colour ? Pinot soft powdery tannins salty savoury aftertaste

Kiran wood ++, nutmeg clove spices, balsamic character. Final thoughts – Kiran – very clearly Rioja

Rioja Alta 890 Gran Reserva 2001 (95%Tempranillo) – experience counts!

 

Learning points – Remember laterals for very old wines, age brings soft elegance colour fades like old Rioja resembling a Pinot.

Australian wines 20+ years old can age beautifully

If find botrytis in white wine think Chenin, Gruner

Must drink more Chenin!

 

 

 

Tasting 6 – Adam’s Garden

 

Kiran’s – Initially Gewürztraminer nose terpenes floral ripe stone fruits

Glycerol thick oily lovely mouthfeel medium + acid

Not floral enough for Gewürztraminer no bitter finish acid a bit higher thought viognier poss Gruner did not get white pepper

Stu found mineral seashell herbaceous wood. Didn’t get this one.

Emmerich Knoll smaragd 2010 Reid Shutt Gruner Veltliner known as a floral site, fantastic wine ++

 

Adam’s – Tarry medicinal spirity initially closed. Later floral cherry in alcohol

Stu complex Coca Cola violets flowers

Kiran complexity spirity spices development ? Uccelleria Brunello 2010

Barbaresco Produttori di Barbaresco Riballa 2007  – absolutely lovely and changed a lot as evening went on tannin++

 

Stu’s – Adam initially Pinot old excellent quality turmeric nutmeg cinnamon spices tea dried flowers pot pourri not much fruit, compost+ manure earth tertiary

Tannin+ drying and acid high

Thought could not be Pinot re tannins ? Chianti? Age about 10-15 years.

1999 Comte Armand Pommard 1er Cru “Clos des Epeneaux” known for tannin profile. Missed this wine which was in a fantastic place

 

Learning points.

High quality Burgundy from certain sites can have firm very present tannins also wood age adding to tannins, so don’t rule out Pommard when you get these characteristics

 

Tasting 7 – Zoom

 

Stu’sClassic toast smoky buttery Malo nose, Chardonnay, honeysuckle, caramel, lemon tart, lovely good acidity but not cleansing or laser like sharp linear (Burgundy)

Both thought Chardonnay

Kiran – Kumeu River? me on reflection NZ too, slightly richer than Burgundy but very close. Landed quite firmly on NZ Chard

Vidal Legacy Hawkes Bay New Zealand 2014 – – great score for Kiran and me!

 

Kiran’sVery pale brick red, nose dried roses hint of tar liquorice some herbs tannins medium soft sl drying Med + acid

Thought Nebbiolo re nose and colour, quite perfumed.

 Sesti Rosso di Montalcino 2013  – In retrospect tannins too soft for Nebbiolo

 

Adam’s Very fruit forward blackberry possible cassis

Eucalyptus medicinal herbs Stu and Kiran thinking Aussie Cab/ Shiraz re fruit.

Stu didn’t like tannins slightly bitter and poss out of balance with alcohol

Revealed that it was French

Corbières Serres de Mazard 2017 50% Syrah, 25% Carignan, 20% Grenache, 5% Mourvèdre.

 

(After notes probably some carbonic maceration as fruit a little confected/esters) Decanter outstanding in April 2020 edition

 

 

Learning Points

Which region In France produces such fat ripe fruit forward wines akin to New world? Languedoc

New world vs. warm climate Languedoc wines – look for old world techniques like carbonic as a possible differentiator

Tasting 8 –  Stu’s garden

 

Kiran’sInitially smokey toast oak vanilla aftertaste caramel some lemon rind but predominant 2y Oak

Nice texture and balance Med +acid alcohol texture

Oak predominated

Stu and I both thought Bordeaux semillon sav blend, lacked florality and prettiness of Sauvignon mix. Fruit was missing on this wine.

Château Bouscaut Semillon Sav Graves Pessac Leognan 2012 – the oak and pyrazines were the giveaway on this one

 

Adam’sKiran and Stu instantly said Rioja

Balsamic coconut American oak chocolate bounty bar spice turmeric clove cinnamon nutmeg red fruits. Plush anything you want it to be open and giving

Thought réserva Rioja about 10 years old

Protos Gran Réserva Ribera Del Duero 2004

 

Stu’sAlcoholic. Double tiers of legs! Full body

Closed, struggled to get much

Smokiness perhaps red fruit

Acid medium

Tannins medium/ low

Hard to gauge soft tannins Med acid high alcohol bit of spice red fruits ? Hint carbonic/ esterification. Thought southern Rhône blend Grenache predominant

2013 Chapoutier Bila-Haut Occultum Lapidem Grenache Syrah Carignan

 

Tasting 9 – Adams garden

 

Kiran’sTerpenes variety, white flowers peach aromatic nose

Same palate, acid medium to med + not searing acidity

Something petrolic on nose implies age thought poss Riesling but detected some texture from lees or oak not done in Riesling

Difficult one to nail aromatic variety warmer climate possibly Riesling,Gruner, Albariño ,Viognier, Stu thought maybe pepper

Blank Canvas Gruner Veltliner 2013 New Zealand  – this one fooled us and had some new French oak to make it even harder. The next day Kiran’s NZ Gruner even better, really textured with botrytis honey petrol smoke mandarin smaragd like but I still don’t find white pepper!

 

Stu’s – initially nose of glue dope ? VA heady potent

Once that blew off violets blackberry black plum cocoa chocolate baking spices 5 spice wood tannins Med + soft acid medium, high alcohol body high

Thought 14.5% Adam getting a bit drunk

Probably Rioja possibilities Brunello but not acidic or red fruit enough new world Syrah too much oak not obvious black pepper or burnt rubber smoke

 Alion 2003 Ribera del Duero  – A big glamourpuss of a wine, drinking beautifully. Shame that was the last bottle…

 

Adam’s – All tertiary old, mushrooms earth leather

Stu clearly bell pepper and cedar

Thought 20 yr old + left bank initially then to Right bank

Fruit dropped away

1998 Pomerol Chateau Taffellier  –  a wine Stu gave me a few years ago

 

Bonus wine – Kiran

Prunes raisins alcohol full sweet residual sugar almost a port

Adam reminder of trip to Puglia, thought Primitivo

Other possibilities Amarone or Ripasso bit too raisinated and sweetness

San Marzano 62nd Anniversary Primitivo di Manduria

 

Tasting 10 – Kiran’s house

 

Adam’s – First Rosé of the tasting events

Kiran instantly reminds me of strawberries and cream like a Pinot based champagne

Stu red fruits smells like Pinot acidity not that high

Adam smoke toast oak aged sl some red fruit nice texture and mouthfeel

Other possibilities Grenache Shiraz Carignan Cinsault

Became more complex Floral herbaceous

Sylvain Pataille le fleur de pinot 2016 Rose from Pinot oak aged. We tasted this in Sylvain’s cellar last summer and yet we missed it. Shows how hard blind tasting can be.

 

Kiran’s – Huge whiff of cassis pure black fruits later cedar chocolate some hints of pyrazine picked up by Stu ripe, explained as yellow pepper by K

Adam definitely Cabernet based wine very ripe either excellent year Bordeaux or new world toying on Sophia Craggy Range. Stu def Bordeaux, but A not really getting the classic Bordeaux green pepper herbaceous pyrazine notes

Adam, could not put it down for 30 mins and needed top ups. If not New world then is it favourite BDX red. Pontet Canet?

 Chateau Pontet-Canet Pauillac 2005 – Good shout here!

Stu’s –  Freaky wine very dark colour

Initially blood meat savoury

Then coffee ++ chocolate

Than some red fruit floral

Kept changing on us

Hardest wine yet like a schizophrenic high risk patient, constantly changing character

Dark colour black fruit. Obviously barrel aged possibly Syrah Rhône blend but admittedly no confidence with this

Galatrona Petrolo  Merlot 100% Tuscany – made in the style of the great Pomerols like Le Pin and Petrus, 100% Merlot. A crazy wine.

 

Learning points

Don’t forget Merlot, it can make the most sensuous and serious wines ! Merlot is also still the most planted grape variety in France with a lot planted in Italy and many other countries below:

  • France (~280,000+ acres) Bordeaux, Languedoc-Roussillon
  • Italy (~93,000+ acres) Toscana, Campania
  • United States (~55,000+ acres) California, Washington
  • Australia (~39,000 acres) South Australia
  • Chile (~25,000 acres) | Argentina (~13,000 acres

Remember more red fruits, raspberry, plum, black cherry and others Mocha ( strong coffee/chocolate in this wine not necessarily wood but from the grape variety) vanilla clove tobacco graphite cedar

Tasting 11 – Stu’s house

Adam’s –  wine white, oak toast, smoke, coconut, vanilla, also ripe stone fruit peach
Nice balance oak alcohol body a bit oak dominated.
Stuart instantly California Chardonnay
Au Bon Climat Los Alamos Santa Barbara 2018

Kiran’s – Nose cheap red, Stuart instantly disliked.
Adam confected pear drop ? Carbonic esterified red and blue fruits some smoke
One dimensional initially then – violets smoke more tannins changed over time
Thought GSM Rhône re low tannins red fruit Med acid

Zaha Toko Vineyard Malbec 2016 Paraje AlteMira Mendoza – fooled yet again by Malbec!

Stu’s – Bretty nose horses leather band aid all tertiary
Can’t find fruit –  Brett/spoiled?
Not much came through poss. green pepper capsicum poss cassis but mainly tertiary thought old BDX
Château Feytit Clinet 2012 – bottle was clearly not in good condition or the wine was just in a dumb funk

Then tried the 2005 Feytit Clinet over cheese and ManuU v. Southampton

This was more Pomerol-like – Liquorice possibly plums coffee chocolate plum soft round tannins

Learning Points – Don’t forget Malbec if getting a GSM (red fruit, med/low acid medium tannin profile)

Other Blind wine tasting thoughts:

  • White wines low acid – Gewurztraminer, Marsanne, Viognier
  • Whites with phenolic bitterness – Gruner Veltliner, Albarino, Pinot gris
  • Oak aged whites Chardonnay -Sauv/Semillon Bordeaux, Marsanne, Viognier Rhone, Rioja Viura
  • Whites with botyritis (ginger, honey bitterness glue) uneven ripening – Chenin Blanc, Gruner Veltliner
  • Aromatic whites – Gewurz, Torrontes, Muscat, Viognier
  • Minerality – Chablis (?phenols,acidity,sulphur compounds) – Chardonnay is a master transmitter of terroir

 


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Adam wins this year’s Wine Australia’s Tasting Blind Club 2015-16

For as long as I can remember whenever Adam & I get together outside work we’ve always served wine blind to each other.   Tasting blind forces you to really focus on the wine and sharpens your appreciation of it.  But most of all blind tasting is a great leveller: the wine’s pedigree, whether humble or aristocratic, is left by the door, the whisper of critics is silent, and one is blissfully ignorant the size of the hole, large or small, it would make in your bank account.  It’s also fun to try and work out what the wine is!

So I’m particularly delighted to announce that Adam’s great tasting skills have been recognised as Winner of this year’s Wine Australia’s Tasting Blind Club.

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The monthly Tasting Blind Club presents 20 wines (19 Australian with one imposter) arranged in flights by theme and served blind.  Participants from the wine trade include sommeliers, educators & wine students. The challenge is to answer a list of questions identifying the wines’ features & the year’s best taster wins a place on a trade visit to Australia’s wine regions.

Look out for Adam’s blog on the trip this autumn.


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Do you have a Wine Mind Palace?

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There seem to be two main components to identifying a wine when tasting blind.

Firstly analytical where by identifying the wine’s key characteristics: visual appearance, body, acidity, tannin, alcohol level, primary & secondary flavour profile etc. one can by process of elimination narrow down the possible grape variety and wine making techniques to a short list of potential regions & wine makers.

Secondly by comparing these characteristics to a database of taste memories, what Sherlock might call a ‘Wine Mind Palace’.

This is the part I have to admit I find most tricky.  I can remember the smell of a blackcurrant or elder flower with the best of them but I struggle to say that I can recall the ‘taste’: aromas, structure & mouth-feel of individual wines as a combined memory as some tasters claim to.

Part of the problem is that a good bottle of wine unfolds and develops in the glass over the course of an evening constantly morphing and transforming like the flames of a log fire. If it’s a great wine there’s simply too much going on to remember!

The other thing causes my Wine Mind Palace classification system to fall somewhat short of Dewy Decimal standards of efficiency is quite frankly the alcohol! Whilst ethanol may not actually kill off brain cells it’s widely accepted that it does inhibit memory formation!


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Bordeaux Noughtie Tasting

Date – February 13th 7.30 Pm , Highgate

The first BYO format tasting and certainly not the last.

As usual all wines (12 in all) were served blind but with the twist of putting the person who brought the wine in the driving seat. They were invited to present the wine, share critic reviews, their own experience of the wine and to lay a trial of tantalising clues for the assembled tasters.  Lots of entertaining discussion and great fun for all.

A lovely selection with a predominant Left Bank theme but some delightful elegant Pomerol’s including Lafleur and Vieux Chateau Certain.

Educational as ever this format really focuses on issues such as quality, drinking pleasure, value, winery reputation and vintage.  For me, surprise of the night – how well many of the 2002s were drinking in spite of the vintage’s poor reputation, confirmation of the night – just how much pleasure a ‘comparatively good value’ wine like Grand Puy-Lacoste reaching maturity from a good year like 2000 can give!

Thanks to all who attended for generously bringing such a great selection of wines and of course to the Kellys for hosting once again in their wonderful dining room.

Started with Bollinger , Louis Roederer . Delighted to have in attendance , UK Champagne Ambassador, Tim Hall of Scala Wines

Tasting Notes  courtesy of Tim Hall  Scala Wines

1) Chateau Leoville Barton , St Julien 2002

St Julien, 2nd growth 1855, 72CS, 20M, 8CF

Garnet-deep; maturing edge. Intense ripe aroma, lots of new oak; svelte and classy.  Some chewy dry tannin on the end. Dense but lean bodied spare-fleshed.  Impressive elegant wine. Thought Left Bank (LB) 04.  Not fleshy enough for a great year.

2) Chateau Phelan Segur 2005

St Estephe, Cru Bougeois (when this made) but now with break-away group and boycotting the classification.  55CS, 45M

Deep core; touch of brick. Cream and slight vanilla and varnish nose; high char oak, perhaps a bit dolled up. Astringent dry tannin on the end.  Good wine, trying very hard, perhaps a bit much. Thought LB 04.

3) Chateau Charmail 2000

Haut-Medoc, Cru Bougeois, 48M, 30CS, 20CF, 2PV

Deep core. Some age on the rim, quite tiled. Touch green on nose,  not wholly ripe fruit.  Meaty, savoury, quite evolved. Needs drinking. Rather austere.

4) Chateau Pontet-Canet 2001

Pauillac, 5th growth 1855.  62CS, 32M, 5CF, 1PV

Deep core; some orange bricking. Very seductive big hit of exotic dried peel and new oak, gloriously met with pressing red berry fruit. Very classy indeed.  Succulent, medium weight but not fat, great finesse.  Thought Paulliac 05 and thrilled this property made such q good wine in this mediocre year.  Top wine of the night for me.

5) Chateau Talbot 2003

St Julien, 4th growth 1855.  66CS, 26M, 8PV

Mid-deep. Quite a rim. Sweet nose, gorgeous and opulent; Christmas cake. Round, big, soft tannin. Lots of new oak.  A big hug of a wine. Tasty and seductive. Considered right bank (RB). Forgot 2003 made such plump soft wine on the LB in this warm year. I would get on with this.

6) Chateau Lafleur 2004

Pomerol, with a great reputation.  50M, 50CF

Deep core; brick rim. Very drying tannin on end. But candied peel and fig full fruit, yet a mild green component too. Complex and tantalising jostle of elements. Not completely harmonious but opened beautifully in the glass. Does this need more time?  Impressive.

Boeuf Bourguignon , baked camembert

7) Vieux Chateau Certan 2002

Pomerol, a very high ranker. 60M, 30CF, 10CS

Deep core, wideish rim.  Very spicy nose, cumin and pencil shavings; classy integrated oak.  Medium intensity yet reticent and a bit passive on the mid-palate.  Softish but ultra charming.  A good long carry  to the end, leaving moss and cinnamon and red cherry notes.  Drinking well, no need to keep longer but good for a few years.

8) Chateau Senejac 2002

 Haut Medoc, Cru Bourgeois when this made, but not now.  48CS, 37M, 11CF, 4PV

Mid-pale, broad rim.  Very sweetish fruit nose and extraction but pretty evolved and a green streak going through, in fact herbaceous but forgiven by a residue of fruit brightness.  Pleasant enough, perhaps better a few years ago. Upright, four-square and needs drinking up.

9)Léoville-Lascases 2002

St Julien, 2nd growth 1855.  65CS, 24M, 10CF 1PV

dense.  Evidently a light version of a tip top property, with cedar, coffee and a whole gamut black fruit and spicy but reticent oak. Stately stuff.

10) Grand Puy -Lacoste 2000

Pauillac, 5th growth 1855.  75CS, 20M, 5CF

Deepish purple, quite open with charming easy and open fruit and spice.  Mellifluous, succulent and serious.  Medium range stuff, in middle age, but good poise and all still holding together.  Delicious.

11)Yon-Figeac 2002

St Emilion, Grand Cru Classé  80M, 20CF

Mid-colour, wide core, pretty evolved and slightly unfocused.  But oh so supple and drinkable in its roundness and green plum and currant cake character.  A savoury note that made it attractive and not too loose-limbed.   Nice RB contrast to prior LB wine.

12)Vieux Chateau Gaubert 2006

Graves AOC.  50M, 50CS

Medium colour and orange rim. Fruit left but losing it to the structure so finishing a little austere and dry. But much good fruity weight. Fairly short range wine, pleasant, not enough chewy intensity for old bones.  Drink now.

Raymond Blanc’s Tarte Aux Pommes

Doisy-Daene 2005    

Sauternes, 2nd growth 1855 (although divided since then) 86S, 14SB

A lovely muscovado sweetness but then complexity of hay and tobacco on the nose.  Quite a hit and then light, gorgeous botrytic note. Very fresh and lightly-poised and not cloying.  Excellent and stylish.

And all finished off with Tim’s excellent Champagne Lacourte-Godbillon Brut NV , full details of where to get this will be mailed out .