Served blind.
Medium minus intensity aromas are clean with citrus; a little lemon, a little sulphur. Clean, citrus, slight alcohol warmth is non-intrusive, butter, cream, textured. Nice.
I guessed French 1er Cru Chablis

Served blind.
A little struck match, ripe stone fruit notes over citrus, a little toast and oak. Medium plus acidity, juicy, fleshy, a little more citrus on the palate. Alcohol warmth on the finish is a little intrusive, as is the amount of oak. a little textured.
I guessed Australian

Served blind.
Toast, honey, butter, rich, peachy fruit, integrated on the nose. In the mouth it's rich, toasty, buttery, savoury with a little subtle texture and quite butterscotch, alcohol warmth. It's a bit overdone.
I guessed Australian

Served blind.
Soft smelling, tropical fruit; pineapple, sweet spice. Softly juicy, textured, actually a bit of texture, the acidity is a little soft for me and there is a lack of fruit on the palate. Hmm. I like the texture. I'm not sure about this one. Oddly the lack of acid leads me to take the plunge into France - if this was Australian they would have adjusted the acid...

Served blind.
Good quality oak, butter, toast, honeysuckle, slight smoked bacon fat. Juicy, fleshy, very slight alcohol warmth is non-intrusive, slight citrus, balanced, controlled, very good but needs time.
Hmm. I thought this might be French but I rather hoped it was top quality Australian.

Served blind.
Honey, oxidised, straying to Sherry, buttery, toasty, honey. Oops, oxidised, alcohol heat, wet flannel. Nah. Borderline flawed.

Served blind.
Damp Cellar, menthol. FLAW

Served blind.
Medium minus intensity aromas of earth, slight leather, muted, metallic fruit, liquorice, touch of blackcurrant, sweet spice, sour red currant., muted tannins, touches of nutmeg. Ugh.
Victorian Cabernet blend was my guess.

Served blind.
Leather, earth, volatile acidity, oxidised to almost the point of being out of condition, slight baked notes. On the palate the VA and the oxidised notes, soy, chalky tannins. Possibly flawed?
Old Australian under poor cork?

Served blind.
Baked fruit, plums, slight earth, sweet spice, red currant and touches of menthol. medium plus intensity acidity, savoury, leathery, earthy, an awful yeast/unfinished ferment note here as well.
Feels like Bordeaux but out of condition.

Served blind.
Blackcurrant, saline, sweet spice, leather, slightly herbaceous. Juicy, fleshy, blackcurrant, saline, alcohol warmth is non-intrusive, tannins are chalky and persistent. Long. Lovely. I think I know this...
I guessed Leeuwin Estate Cabernet Sauvignon.

Served blind.
blackcurrant, savoury, earthy, still quite primary. Juicy, fleshy, talc textured tannins have a slight chalky note, long, balanced, integrated. Non-intrusive alcoholic warmth.
Guessed this was my Calon.

I had tried this from Coravin the previous evening as I was selecting a couple of wines for the tasting. On that occasion I noted:
Plums, sweet spice, brambles, a little blackcurrant, very oak spice, polished. Still quite primary, touch of clay. Juicy, fleshy, crushed rocks, blackcurrant, touch of yeast extract quality to the fruit concentration, tannins are chalky and drying, all travel very long with some alcohol warmth on the finish. Again palate shows as quite primary. Still a puppy but very nice.

Served blind.
Earth, leather baked plums, thick smelling fruits, brambles, a little pyrazine note. Juicy, medium plus intensity acidity, slightly sour, chalky tannins offer a little mid palate grip. For me this is a little bit out of condition.
I was confused by this (integrated acidity, slight pyrazine vs baked plums) but plumped for Aus

Served blind.
Cedar, leather, very gentlemen's club, mushroom, Autumn leaves, brambles and blackcurrant, earth. Juicy, savoury, brambles, tight tooled, talc textured tannins, slight alcohol warmth on the finish. Long. Lovely.

I had tried this the previous evening from Coravin as I was choosing a couple of wines for the tasting. here is the note from that earlier tasting:
Aromas of leather, slight farmyard, earth, cedar, brambles, cigar box, mushroom and forest floor, touches of rotten leaves. Quite Autumnal. medium plus intensity acidity, brambles, wild blackcurrant, leather, earth, persistent tannins are talc textured and drying, a little menthol and herbaceous underpin. Long. Yum.

Served blind.
Ripe black fruits, loads of sweet spice with a touch of soy sauce, a smidge of oxidation, green capsicum. In the mouth it's quite porty; plenty of alcohol, herbaceous, touch of rancio almost.
I guessed Australian...the alcohol and green capsicum put me in mind of some rather disappointing Margaret River late 90's/early 00's I picked up at auction a few months ago.

Served blind.
leather, earth, sweet spice, capsicum, cedar, blackcurrant, slight Brett, with time a touch of Cassis - broadens and grows on the nose. Juicy, medium plus intensity acidity, savoury, wetly fleshy, a bit skinny on the palate but still fresh and lovely.
yeah, this is an 80's Bordeaux - 83? 84? not one of the alleged 'great' vintages but still wonderfully enjoyable.

Served blind.
Slight baked fruit, blackcurrant and plum, alcohol warmth. medium plus intensity acidity feels adjusted, drying tannins but there is a general sense of dried out fruit and skinniness on the palate.
Australian straight Cabernet.