Served blind
Yeast autolysis, lemon & grapefruit with a little herby underpin. In the mouth it's more grapefruit with quite an aggressive mousse, a little saline note and a touch of warmth on the finish.
I guessed Cremant de Loire NV

Served blind
a little cats pee, lemon, green apple, stale bread on the nose. Sourly unpleasant acid, bitter finish, short...between a crisp and grippy mousse, some green apple as well.
I guessed English BdB zero dosage?

Served blind
gooseberry, green apple, fresh herbs, a little capsicum. Juicy and fleshy in the mouth with a similar fruit profile, Joe says Lemon Verbena...a little texture and a touch of toast here as well. Yum
I knew this was mine.

Served blind
Gooseberry, a little green apple, very slightly smoky notes. Juicy medium plus intensity acidity, textured burr rather closes down the palate. Muted fruit but kind of nice.
I thought this might be another Victorian SSB with a lick of oak

Served blind
A little stone fruit; peach, slight butter, toast, pretty nose. Juicy, textured, slightly wood burr, touch of alcohol warmth.
I thought this might be a young Macon, possibly a pouilly fuisse 1er Cru

Served blind
Cream, apple, lemon, touches of almond and toasted nuts. In the mouth it's juicy and slightly sour with plenty of grip, citrus notes, almond, saline notes, a little glycerol fatness. Lovely
France, Sthn Rhone or provence

Served blind
Cream, lime, lemon, a little bruised apple. Juicy tends to medium plus intensity acidity, textured burr, kerosene, slightly sour citrus.
I went with an older 10+years Austrian Riesling that had not been stored well.

Served blind
Citrus, a little toasted oak, sweet spice...Medium plus intensity acidity, oak, citrus, lemon, touch of non-intrusive alcohol warmth on the finish.
1er Cru Chablis from a good vintage?

Served blind
Polished oak, black fruits, a little pencil shavings, cream, vanilla. Juicy, savoury, textured grip is quite woody, a little sour black fruits.
New world Cabernet? but somewhere off the beaten path...country victoria?

Served blind
Medium minus intensity aromas of black hued fruits, a little liquorice, blackcurrant, herbaceous underpin. Grippy tannins and alcohol warmth dominate the black hued fruits on the palate. Time.
Non-Bordeaux cabernet based blend from the old world somewhere...possibly Italy but not bolgheri

Served blind
Blackcurrant, sweet spice, earth, leather, Asian five spice. On the palate it's very spicy, plenty of texture, black hued fruits, slight alcohol warmth on the finish.
Initially I thought Cabernet but there is a quality here that puts me in mind of Conero Montepulciano so that's what I went with.

Served blind
Meaty, slightly Bretty, blackcurrant, earth, sweet spice. Juicy, black hued fruit, a little peppery note, cream, vanilla, alcohol warmth, earthy notes here as well. Long. Nice.
I thought this might be a Toro with about 10 years of age.

Served blind
Earth, leather, sous bois, baked earth, alcohol prickle and black hued fruits are very much in support. In the mouth it has plenty of woody tannins that, with the concentrated black fruits and liquorice, lend quite a chewy feeling. travels long aided by rather high alcohol levels.
Feels like a Ringland beast.

Served blind
liquorice, earth, black hued fruits, eucalyptus. Medium plus intensity acidity, black hued fruit, plenty of alcohol warmth, chalky tannins, slightly sour, green notes.
I had no idea...alcohol warmth and green notes? Picking in triages and then getting the assemblage hideously wrong? Not a clue.

Served blind
leather, liquorice, black plum tends to prune. Juicy acidity, red and black fruit, a little almost sweetness, plenty of grip is woody tight, minty elements.
For some reason I had Heathcote Shiraz in my head.

Served blind
farmyard, rhubarb, shitty bretty slurry, a little brambly fruit. Juicy tends to medium plus intensity acidity, a touch sweet and sour on the palate but with less farmyard, smidge of textured burr.
Natural Pinot Noir 10 years old New World but not from Australia or New Zealand.

Served blind
Smells thick and dense, mint married to porty alcohol prickle, baked black fruits show blackcurrant. Juicy tending to medium plus intensity acidity, plentiful tannic grip. Blackcurrant fruit here again with that slight mint note.
Coonawarra Cabernet less than 10 years old