4thWednesdays - Tom and Sean hosting

Tom O'Brien and Sean McNealy (Henderson Selections) hosted this months 4th Wednesdays tasting. Couldn't have asked for a better wine lineup and the venue was rather glorious with verdant views of the city at its best.

All wines (1 from Eirc and 3 from Seans portfolio at Henderson Selections) were tasted blind and gave me a lot of reminders as to which flavor elements weigh a little heavier in the story of the wine.

Couple of Diploma Testable white wines

• 2018 Gavalas Winery Assyrtiko

  Greece, Aegean, Cyclades, Santorini

  Tasted Blind
  
  A: Medium gold (others say lemon as there is a little green)
  N: Medium (+) nose of cheese rind, salt, and honey(?) , lemon, lime, yellow and green apple, chamomile, thyme, (Eric says it has Fennel and he brought it) wet rock (LOTS) and a little beeswax.
  P: SALINE, Cheese rind, lime, yellow apple, green apple, chamomile, thyme, fennel, phenolic bitterness perhaps, high acid, medium alcohol, medium (+) intensity and medium (+) finish
  C: The sharp saline and minerality is dominant. just ripe citrus and tree fruit is a tad overpowering with this sharp high acidity, Good length and intensity however. There is already some intensity brewing here with in excess of 5 descriptive clusters. Very good quality wine.
  
  Guess :
  
  I thought I had honey but that was a reflex to someone elses suggestion. The acid was insanely high. Lots of citrus and pomaceous fruit. I settled on a CHENIN BLANC, Loire - young Savennieres which accounted for the austerity.
  
  Mistakes:
  Really should have considered the salty wet rock that was so obvious as the most significant marker. Also discounted the phenolic bitterness as a possible mistake when I should not have. Assyrtiko is salty, has PB and despite lots of citrus and usually some passionfruit, it should have presented itself clearly, I haven't had one of this quality for a while. But next time I have something that is a cross between albarino and Chenin blanc, I shall know!

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• 2020 Arnot-Roberts Chardonnay Watson Ranch

  USA, California, Napa Valley

  Tasted Blind
  
  A: Pale lemon
  N: Medium (+) nose of light white blossom, lemon grass, lemon curd, melon skin, macadamia nut (though others got almond from oxidation), baking spice (NUTMEG), saline, yellow apple. Mineral driven but ripe fruit definitely here
  Dry, medium (+) acid, medium (+) intensity of white blossom, lemon curd, baking spice, saline, yellow apple, medium alcohol, medium (+) length
  C: This is a bit of delight and a cipher.
  Lovely balance of ripe fruit and acidity, good intensity of primary fruit and florals with an earthy component which all push through to a fine finish. This is showing some complexity here and great finesse. Its a very good quality wine. Finer examples might have higher intensity and /or greater length.
  I enjoyed this wine.
  
  Guesses:
  I thought that it was likely from the old world given the mineral driven nature of the wine. The structure and fruit led me to ALIGOTE or Chardonnay from Burgundy but then the clear indication of some new oak exposure made me think Chardonnay from Burgundy
  
  Mistakes:
  I did not get the STARFRUIT component that I usually get from Burgundian chardonnays and the acidity may have been a tad lower than expected for aligote. Forgotten that there are mineral driven wines in California
  
  Comes from calcareous clay thin. Comes from next to Petaluma gap so hence the saline. 800m elevation given the acidity some oomph and allowing those light florals to gradually develop.

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Couple of Diploma Testable red wines

• 2020 Littorai Pinot Noir Les Larmes

  USA, California, North Coast, Anderson Valley

  Tasted Blind
  
  A:Pale ruby
  N:Pronounced nose of hibiscus, violets, red cherry, red plum, liquorice, clove, touch of leather wet earth and chocolate (some of the red fruit was dry). Carbonic maceration perhaps as was super fruity
  P:Dry, high acidity, medium alcohol, Pronounced intensity of hibiscus, violets, red cherry, red plum, liquorice, clove, touch of leather wet earth and chocolate, medium body, long finish, medium fine grained tannins
  BLIC - Outstanding quality
  
  Guesses:
  Pinot Noir fairly obvs from the color intensity, the flavors, affinity to oak and elegance. Willamette was my guess as this was certainly fruit forward with a touch of RS indicating some very ripe fruit in her. Nope from Anderson Valley. Ted Lemon is the winemaker and champions hands off in the winery, no whole cluster , no carbonic maceration and is biodynamic. Meant to be consumed on release but could do with a couple of years. 10% new French oak. Blend of different sites. Any stem perception is from the press wine that he mixes in.
  
  RETAILS : $65+
  Oregon is much more volcanic soil so darker and broader styles located there. The soils in Anderson Valley vary but soils in which PN and Chardonnay are grown are usually alluvial.

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• 2016 Villa I Cipressi Brunello di Montalcino

  Italy, Tuscany, Montalcino, Brunello di Montalcino

  TASTED BLIND
  A: Pale garnet
  N: Pronounced nose of Cooked strawberries, cooked sour red cherries, plum, **pomegranate**, cranberry, violet, lavender, MUSHROOM, green tarragon, dried thyme, mushroom, wet earth, VA
  Dry, medium (+) dusty tannins,, medium alcohol, pronounced intensity, medium (+) length, medium (+) acidity , long finish, medium body
  Complex, rather lovely balance of fruit concentration and acidity. The VA is nicely integrated, the length and intensity are optimal too. Its an outstanding wine.
  
  Suitable for ageing most assuredly. Still fresh fruit here and the flowers are vibrant with enough tannin and acid to keep it fresh while it increases in complexity.
  
  Guesses and Mistakes:
  I need to trust my notes because they clearly say Brunello and yet I didn’t guess it. Lets avoid that in the future. The VA, cherries and mushrooms would have sealed the deal. Face palm!

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So many fabulous wines here and so many lessons learned.