WSET Diploma - Class Two - Grape Experience; 1/4/2020-1/5/2020

San Francisco Holiday Inn Golden Gateway
Tasted Saturday, January 4, 2020 - Sunday, January 5, 2020 by Heynetty with 371 views

Introduction

A comparison of my tasting note calls as compared to that of the GE WSDT Diploma Instructor.

Flight 1 - Greece, Hungary and a bit of Italy (5 Notes)

  • 2018 Santo Wines Assyrtiko Santorini

    Greece, Aegean, Cyclades, Santorini

    (1/5/2020)

    Tasted Open

    A: Medium gold [lemon for instructor]
    N: Pronounced intensity aromas of lemon, salty, wet stone, dried sage, bread, digestive biscuit, green apple, passionfruit, orange peel
    P: Dry, high acid, medium body, medium alcohol, pronounced intensity and long finish.
    C: Meant to drink early and so not suitable for ageing. Good balance of fruit concentration and acid. The wine has the ideal length and concentration and with over five clusters, shows complexity. It is outstanding quality. $20

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  • 2015 Kir-Yianni Xinomavro Ramnista

    Greece, Macedonia, Naoussa

    (1/5/2020)

    Tasted Open

    A: Medium ruby
    N: Pronounced intensity [med + for instruc.]. Red cherries, raspberry, baking spice, leather, meat
    Dry, high acid, high chewy (not sure WSET allows this term-grippy would be better) tannins, medium alcohol, medium (+) intensity and body with a medium finish.
    Suitable for ageing with acid and tannin to keep it fresh while the promise of tertiaries which are already displayed here, become even more complex with primary flavor converting into complexity over the next 3-5 years.
    Its a very good wine but lacking on the finish.

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  • 2017 Zoltán Demeter Tokaji Dry White Tokaj

    Hungary, Tokaji

    (1/5/2020)

    Tasted Open

    A: Pale lemon
    N: Medium intensity [pronounced for instructor], yellow apple, quince, Meyer lemon, were stone
    P: Dry, high acid [instruc. says medium], medium body, medium alcohol, medium intensity [instructro says med +], medium finish [instructor says med +].
    Great with food this one.

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  • 2013 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos

    Hungary, Tokaji

    (1/5/2020)

    A: Medium amber
    N: Pronounced intensity. Candied apple, marmalade, ginger, butterscotch, smoked, dried sage (Sauternes have more fresh apple and apricot and no dried herbs).
    P: Sweet, medium alcohol (11%), long finish, full body, high acid and pronounced intensity.
    High acid counters the sugar, The complexity y is apparent with primary, secondary and tertiary flavours present while the length and intensity are ideal. The wine is of oustanding quality and is suitable for ageing with sufficient primaries left to convert to interesting complex tertiary flavors and acid to keep it fresh while ageing.

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  • 2014 Pio Cesare Barolo

    Italy, Piedmont, Langhe, Barolo

    (1/5/2020)

    Tasted Open

    A: Pale garnet
    N: Pronounced intensity. Rose, red cherry, liquorice, tar, leather,
    P: Dry, high acid, high grippy tannins, full body, medium (+) intensity and long finish
    C: Balance between the acid on one hand and the fruit concentration and tannin on the other. Good length and intensity but young and lacking in complexity. Very good quality wine.
    Structure makes this super for ageing with high acid and tannin to keep the wine fresh whilst the florals and red fruit convert to tertiary complexity,
    $60

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Flight 2 - The Loire (5 Notes)

  • 2018 Michel Delhommeau Muscadet de Sèvre-et-Maine Clos Armand

    France, Loire Valley, Pays Nantais, Muscadet de Sèvre-et-Maine

    (1/4/2020)

    Tasted Open

    A: Pale lemon
    N: Medium nose. Bread, lemon, pear, apple, brine, almonds [instru. says lees induced]
    P: Dry, high acid, medium alcohol, intensity, body and medium (+) finish. A creamy slightly oily finish.
    C: Crisp acid balances the roundness/oilyness of the wine. Length contributes to quality and the lower concentration offers a minor contribution to quality. The typicity of this fresh early drinking VERY GOOD QUALITY wine, dominated by primary flavours and aromas, is excellent
    The wine is not suitable for ageing.

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  • 2018 Domaine Hippolyte Reverdy Sancerre

    France, Loire Valley, Upper Loire, Sancerre

    (1/4/2020)

    Tasted Open

    A: Pale lemon
    N: Medium (+) intensity [instruc. says pronounced], gooseberry, green apple, grass, elderflower, wet stone. Secondary aromas of toast, digestive biscuit
    P: Dry, high acid, medium alcohol, body, pronounced intensity and the ACID HANGS AROUND LONGER THAN FRUIT SAYS INSTRUCTOR AND THEREFORE FINISH IS MEDIUM (+) FINISH.
    C: This is mostly primary with some secondary as it spent2-3 months on the lees (toast)and lacks any tertiaries. It is made for early drinking is unsuitable for ageing as unlikely to improve.
    Balanced acid and concentration. sound length and 5 clusters indicating complexity make this an outstanding quality wine. $30

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  • 2016 Loïc Mahé Savennieres Sables & Schistes

    France, Loire Valley, Val de Loire

    (1/4/2020)

    Tasted Open

    A: Pale lemon
    N: This was served too chilled, The intensity was barely medium. As it warmed the instructor said Pronounced. Honeysuckle, lemon peel, peach, [SAGE says Instructor]. Secondaries of yeast and toast with tertiaries of hazelnuts, honey, beeswax
    P: Dry, high acid, medium alcohol (13%), medium (+) body, pronounced intensity and medium (+) finish [instructor says long]
    C: Balanced acid and concentration, excellent length and concentration and over 5 clusters indicating complexity. Outstanding quality wine with enough acid and primaries and secondaries to evolve into tertiaries of chamomile and hay etc Suitable for ageing.

    area is a sun trap and so alcohol should be higher than Vouvray. They are dry and can be austere. Slopes face south

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  • 2018 Champalou Vouvray Cuvée des Fondraux

    France, Loire Valley, Touraine, Vouvray

    (1/4/2020)

    Tasted Open

    A: Pale lemon
    N: Medium intensity nose of blossom, Lemon, peach, quince, apple, cheese? and ginger
    P: Medium dry, high acid, medium (+) body, medium alcohol, medium (+) intensity and finish
    C: Incosisitency in the wine with an asymmetry between the intensity on nose and palate. Length and intensity are a good addition with the five descriptive clusters making this a complex, very good quality wine.
    Suitable for ageing given the high acid to keep it fresh and the start of tertiaries indicates this may become more complex with age when the primaries begin to age. This should improve over the next 3-5 years.

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  • 2015 Pierre & Bertrand Couly Chinon La Haute Olive

    France, Loire Valley, Touraine, Chinon

    (1/4/2020)

    Tasted Open

    A: Medium Ruby
    N: Medium (+) intensity aromas of strawberry, red cherry, cranberry, mint, capsicum
    P: Dry, medium (+) acid, medium (+) tannins which are quite stalky, medium body, medium (+) intensity and finish.
    C: Tannins too young at this stage and needs time to smooth and polymerise. This compromises the balance. The length and intensity are fine but the wine lacks complexity. It is a very good quality wine which is typical of the wines of Chinon with its tart red fruit, higher acid and capsicum. Structural elements support the wine ageing though it still tastes very young.

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Flight 3 - The Jura (2 Notes)

A new region in the Diploma and so have to make sure I can recognise these in the dark

  • 2012 Domaine Pêcheur Côtes du Jura Cuvée Spéciale 90 Points

    France, Jura, Côtes du Jura

    (1/4/2020)

    Tasted Open

    A: Medium [instructor says pale] gold
    N: Medium (+) nose [instructor says pronounced] of oxidised apple, oxidised pear, fig, dried apricot, yeast, dried orange peel, nuts, [instructor added dried flowers, prunes, cheese, salt and sherry].
    P: Medium (+) acid [instructor says high], dry, medium alcohol, medium (+) body with a round and creamy texture, medium (+) intensity [instructor says pronounced] and medium (+) finish [instructor says long].
    C: Clearly complex with more than five descriptive clusters spanning, primary, secondary and tertiary. Super balance between the acid and the concentration. The wine is very expressive and typical of the oxidative, sherry-like style of white wine hailing from the Jura.Length and concentration combine with the cited factors to make this an outstanding quality wine. The wine is fully developed and unlikely to improve if aged further. $24/bottle which is incredible QPR
    50:50 SAVIGNIN AND CHARDONNAY

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  • 2012 Clos Guirouilh Jurançon 91 Points

    France, Southwest France, Jurançon

    (1/4/2020)

    TASTED OPEN

    A: Pale gold
    N: Pronounced nose of dried pineapple, quince paste, marzipan, apricot, toast, vanilla, cereal and hazelnut
    P: Sweet, medium (+) acid [instructor says high], medium alcohol , full body, pronounced intensity and long finish [instructor says medium +]
    C: Acid and fruit concentration are in fine balance. Length and intensity are ideal and the complexity of this developing wine makes this outstanding quality., There is an impressive array and concentration of primary and tertiary flavours and acid to keep the wine fresh whilst these flavours develop into further complexity. I loved this one.$38.
    25% Petit Manseng, 75% Gros Manseng

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Flight 4 - Beaujolais (2 Notes)

  • 2019 Georges Dubœuf Beaujolais Nouveau

    France, Burgundy, Beaujolais, Beaujolais Nouveau

    (1/4/2020)

    A: Medium purple
    N: Pronounced intensity [medium for instructor]. cherry kirsch, Squashed banana, bubble gum. candied strawberry, violet. Youthful little number.
    P: Dry, high acid, medium unripe tannin, medium body, alcohol, intensity and medium (-) finish
    C: This wine is out of balance with the coarse tannins and though it picks up a half point for intensity on the palate, the finish and lack of complexity make this an acceptable quality wine.
    Made for early drinking.

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  • 2017 Marcel Lapierre Morgon

    France, Burgundy, Beaujolais, Morgon

    (1/4/2020)

    A: Medium ruby
    N: Medium (+) nose of red cherry, strawberry, rose, black pepper, baking spice, clove, earthy game and barnyard.
    P: Dry, medium (+) tannin which are fine grained, medium (+) body, high acid, medium (+) intensity and finish [instructor says long due to mouth coating texture].
    C: Well balanced acid against tannins and structure. Good balance of primary, secondary and tertiary elements too. Finish and intensity and clear complexity make this wine outstanding quality.
    Suitable for ageing. Tannin and acid will preserve wine while more of those primary and secondary elements develop into complex tertiary flavours.

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Flight 5 - Alsace (4 Notes)

  • 2016 Hugel Pinot Blanc Cuvée les Amours

    France, Alsace

    (1/4/2020)

    TASTED BLIND

    A: Pale lemon
    N: Medium intensity nose of green apple, lime, white blossom, white peach, and secondary aromas of dough from lees ageing.
    P: Dry [off dry according to instructor], high acid, full body, medium intensity, medium (+) finish and medium alcohol.
    The high acid balances the RS and the roundness of the body. Length and intensity are sufficient to contribute half a point each to this good quality wine. Better examples would have greater length, intensity and certainly complexity.
    Not suitealeo for ageing as there is no sign that the primary and secondary flavours are turning into complex tertiary notes and the fruit lacks concentration. $15

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  • 2016 Hugel Pinot Gris Classic

    France, Alsace

    (1/4/2020)

    Tasted Blimd

    A: Pale lemon
    N: Medium (+) intensity. Green apple, jasmine, almond, wet rock, white peach and smoke (from lees or tertiary)
    P: Off dry, medium (+) acid, medium (+) body, medium alcohol , medium (+) intensity and finish.
    C: Good balance between acid and fruit concentration. Length and intensity are fine but not supported by any complexity. The wine is very good quality.

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  • 2016 Charles Baur Riesling Eichberg

    France, Alsace, Alsace Grand Cru

    (1/4/2020)

    Tasted Blind

    A: Pale lemon
    N:Pronounced intensity. Honey, peach, apple, jasmine, kerosene.
    P: Dry high acid, medium alcohol, full body, long finish and medium (+) intensity.
    Acid in balance with the weigh t of the wines body and the fruit concentration. This is a typical example of the riesling grape from the Alsace region. The length and intensity are admirable while the wine lacks complexity where better examples might excel but shows some purity of fruit. It is very good quality wine and its acid and fruit concentration will allow this to improve on ageing. $30 (premium )

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  • 2008 Albert Mann Riesling Schlossberg Sélection de Grains Nobles L'Epicentre

    France, Alsace, Alsace Grand Cru

    (1/4/2020)

    A: Pale amber
    N: Pronounced int. Honey, honeysuckle, peach, apricot, ginger, dried orange peel, apricot blossom, vanilla,
    Medium sweet, high acid, medium alcohol, full body, pronounced intensity, long finish.
    Balance of acid and RS. acid refreshing. There is purity of flavor here and great typicity. Length and concentration and complexity are notable and contributes to this outstanding wine.
    Lots more ageing to be done.
    $65/375ml

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Flight 6 - Germany and Austria (10 Notes)

  • 2017 Dr. Loosen Ürziger Würzgarten Riesling Kabinett

    Germany, Mosel Saar Ruwer

    (1/5/2020)

    Tasted Open

    A: Pale lemon
    N: Medium (+) nose [instructor says pronounced]. Green apple, lemon, peach, honeysuckle, orange preserves [instructor adds wet stone and jasmine]
    P:Medium sweet, high acid, low alcohol, pronounced intensity, full body [instructor says medium], medium (+) finish.
    C: Well balanced RS/fruit concentration vs acid. Good length and excellent intensity with very good typcity. Very good quality wine but better examples might have more hallmarks of riesling (petrol, etc) and have greater length on the finish.
    Fruit concentration, lots of primaries to convert to complex tertiaries and acid make this suitable for ageing.

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  • 2015 Dr. Loosen Erdener Treppchen Riesling Auslese

    Germany, Mosel Saar Ruwer

    (1/5/2020)

    Tasted Open

    A: Pale lemon
    N: Medium (+) nose [pronounced for instructor]
    Green apple (tree fruit) , Meyer lemon, orange peel (citrus), yellow peach (stone fruit), jasmine (floral), wet rock (earth), honey (botrytis), dough (lees contact), petrol (tertiary)
    P: Medium sweet, high acid, low alcohol, fully creamy body, pronounced intensity a dn medium (+) finish [instructor says long].
    C: High acid and superb fruit concentration make this suitable for ageing. High acid balances the RS very well. The intensity, length and typicity and expressiveness here makes this an outstanding quality grape.

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  • 2016 Müller-Catoir Haardter Herzog Rieslaner Beerenauslese

    Germany, Pfalz

    (1/5/2020)

    Tasted Open

    A: Medium gold [instr. says pale)
    N: Pronounced intensity. Honey, ginger, saffron, tapioca (botrytis), Mango, pineapple, papaya (tropical fruit) and a hint of vanilla...odd!, marmalade (tertiary)
    P: Sweet, medium (+) acid, low alcohol, pronounced intensity, full body [medium says instructor] and long finish
    Acid and fruit concentration with all that lovely ripe primary fruit makes this suitable for ageing. The acid balances the R. The length , intensity and purity of fruit make this an outstanding wine.
    Pfalz is a warm German region and therefore one expects riper more tropical fruit here than in Mosel.

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  • 2013 Claus Schneider Weiler Schlipf Spätburgunder

    Germany, Baden

    (1/5/2020)

    Tasted Open

    A: Medium garnet
    N: Strawberry,(red fruit), toast, smoke, baking spice (oak) leather , raisin, dried strawberries, dried flowers, tobacco, barnyard, game (tertiary)
    P: Dry, high acid, medium body, medium finish, medium alcohol, medium fine grained tannin, medium (+) intensity.
    C: Good acid and concentration ratio striking a balance. Intensity and complexity support the quality of the wine whilst the length does not. Though a very good quality wine more complexity and greater intensity would make this of greater quality still. The wine tastes fully developed and so not suitable for ageing. Drink now.
    $33

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  • 2016 Rudolf May Silvaner Trocken

    Germany, Franken

    (1/5/2020)

    Tasted Open

    A: Pale lemon
    N: Medium (+) intensity. Pear, vegetal, green apple, lemon, [instructor adds CABBAGE, EARTH, (primaries) SMOKE (secondary), CHEESE RIND (secondary)]
    P: Dry, medium (+) acid, medium body, medium (+) intensity, medium alcohol, medium finish
    C: Balanced acid and fruit concentration. Intensity adds to quality but length is clipped and the complexity is lacking with really only primary and secondary flavor character and less than five flavor clusters represented.
    Good quality wine which is designed to drink now. Not suitable for ageing.

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  • 2017 Havemeyer Riesling Qualitätswein

    Germany, Mosel Saar Ruwer

    (1/5/2020)

    Tasted Open

    A: Pale lemon
    N: Medium (+) nose [instr. says pronounced], apple, blossom, honeysuckle, white peach, lemon. Very primary.
    P: Off dry, medium body [medium '-' for instructor], high acid, low alcohol, medium intensity and medium (+) length [instruc. says medium ].
    C: Good balance between the high acid and residual sugar which ensures the wine is left with no cloying sensation. However, while the finish is sufficient, the wine lacks concentration and complexity which one might expect from the better examples. Good quality.
    THe wine is full of primary fruit and is a refreshing early drinking wine. Not suitable for ageing.

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  • 2017 A.J. Adam Hofberg Riesling Großes Gewächs

    Germany, Mosel Saar Ruwer

    (1/5/2020)

    Tasted Open

    A: Pale lemon
    N: Pronounced nose of ripe peach (stone fruit), lychee (tropical fruit), lemon (citrus). jasmine, honeysuckle (floral), wet rock (other). petrol (tertiary), [instruct. adds cinnamon, dried fruit - tertiary and ginger - Botrytis ]
    P: Dry, high acid, medium alcohol (12%), medium (+) body [instruc. medium], medium (+) intensity, medium (+) length [medium for instruct.]
    This wine is of very good quality bolstered by fine balance between RS and acid, good concentration, good typicity and expressiveness but lacking in length at the finish [according to instructor] which might otherwise have made this an outstanding quality wine.,
    $65
    Suitable for ageing given acid and intensity. There are already hallmarks of tertiary development which will add to the wines complexity.

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  • 2018 Der Pollerhof Grüner Veltliner

    Austria, Niederösterreich, Weinviertel

    (1/5/2020)

    Tasted Open

    A: Pale lemon [medium for instruc.]
    N: Medium nose of jalapeño, white pepper, green apple, white peach, white blossom, wet stones
    P: Dry , medium (+) acid, medium body, medium intensity, medium alcohol (12.5%), and medium finish [instruc. says medium '+'].
    C: The wine is very primary and straightforward and typical of the grape varietal. The balance of acid and concentration is good as is the length ([according to instructor] but better examples would display higher concentration of fruit and even greater length. The wine, however, is of good quality. It is a typical example of an inexpensive early drinking wine and is not suitable for ageing. $13

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  • 2017 Weinmanufaktur Zu Dürnstein Grüner Veltliner Federspiel Ried Mühlpoint

    Austria, Niederösterreich, Wachau

    (1/5/2020)

    Tasted Open

    A: Medium lemon
    N: Medium (+) nose [instruc. says medium] of peach, green leaves/ jalapeños, apple, pear, elderflower, yoghurt and dough (lees)
    P: Dry , medium (+) acid, body, intensity, finish and medium alcohol (12.5%).
    C: Very good quality wine here. Intensity rich fruit balanced by acid. The wine lacks complexity as it isn't very layered but shows good typicity and length and intensity.
    I would drink this early. I don't know that the relatively low alcohol in this wine is going to assist with keeping this fresh whilst ageing. Certainly the intensity and the acid might support the ageing but I don't know that it would improve significantly over time. I would age a smargd with its riper fruit over the lighter federspiel style.

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  • 2016 Heinrich Zweigelt

    Austria, Burgenland

    (1/5/2020)

    Tasted Open

    A: Deep Purple[ instructor says it is ruby as purple should GLOW BLUE]
    P: Pronounced intensity aromas of VIOLETS (floral), WHITE PEPPER (spice), blackberry, bramble, black cherry (black fruit), wet rock (other), game (tertiary)
    C: Dry, high acid [instr. says med '+'], medium soft tannin, medium body, pronounced intensity [instru. says medium] and medium (+) finish
    Balanced acid and concentration. Length is good as is concentration [according to my notes...not so for instructor]. However, the wine is not complex. Very good quality, however. The wine is drinking well now and lacks the fruit to really develop greater complexity long term.

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Closing

Take home. I overestimate the body of wine compared to the instructors and so need to pull back on that. Particularly tricky when tasting white German wines apparently.

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