Tasted Blind

A: Medium gold
N: Medium nose f yoghurt, butter, yellow apple, lemon and orange rind. This is a simple wine.
P: Dry medium (+) acidity, medium alcohol, medium (+) intensity, body and medium (+) finish

Guesses:
I thought this might be old world but warmer vintage and that was because it was presented as one of three wines from a single region. The other wines seemed more old world.
I thought the grape was a simple chardonnay. The presence of obvs MLF and the fruit were consistent.

Mistakes:
I should have noted that there was no earthiness here and that would have put me in New World. No struck match here for me which I have been getting consistently in my Aussie and NZ examples. Therefore, this fact may have moved me more towards N.America at least.

The alcohol is not well integrated and feels off balance. The intensity is inconsistent on nose and palate here but does give a good showing on the palate, The simple ripe fruit driven flavours are carried forward to a considerable finish but the wine is simple and lacks complexity. A good quality wine.

I have had better at lower prices.

Tasted Blind

A: Medium ruby
N: Pronounced intensity of red cherry, red plum violet, fruits of the forest (red and black bramble), coffee, cloves, bitter green bell pepper, stem
P: Dry high acidity, high alcohol, full body, medium (+) astringent tannin, medium (+ intensity and medium finish
C: The wine feels way too hot. The alcohol is not well integrated and the length of the red fruit and mild florals diminish quickly, The good intensity and mild complexity makes this a good quality wine. Better examples would have greater length, better integrated alcohol and less astringent more resolved tannins.
This wine is suitable for ageing. The finish is shorter than needed.

Guesses:
Cabernet France. The wine had clear green bell pepper with red fruit and high acid. The tannin was consistent for the grape too. I thought it was old world as I thought I got some good savouriness.

Mistakes:
Alcohol and body were not at all consistent with Cab Franc. The alcohol is high in the old world too these days so that wasn't helping me. The astringent tannins are a dead giveaway in Washington State CSs according to Brandon.

This was 76% merlot hence a lot of plum. The majority of the remainder was Cab Sav. A little confusing for me.

Tasted Blind

A:Medium ruby with some purple highlights
N:Medium (+) nose of cherries (red and black), iodine, medicinal, liquorice, bay leaf, dried thyme, Sarah noted jerky and wet leaves
P: Dry, medium (+) acid, medium (+) chalky tannin, high alcohol (well integrated), full body, medium (+) intensity and finish
C: The fruit lost out to the herbaceous notes here and so lost balance. Some impressive intensity and length combined with the moderate complexity to give a very good quality wine.

Guesses:
It was purple and had some stoic acid and tannin. Couple it with a full body and meat with a sound finish and we were at Syrah in a jiffy.
Again, that herbal savoury nature took me to the old world as did the chalky (neither sandy nor silky smooth) tannin and I was certain we were OW.

Mistakes:
Seemed more herbal than N.Rhone usually go for and in that respect it seemed almost underripe. But the alcohol suggested this was from an area in which the grape should have been warm enough to develop. Should have noted that and thought that the herbal nature was a choice and not a fault

Tasted Blind

A: Medium lemon
N: Medium nose of ripe lemon, cooked apple, honeydew melon, smoke, yoghurt
P: Definite phenolic bitterness. Dry, medium (+) acid, high alcohol, full body, medium intensity (others got med +) and medium + finish
C: The 14.8% alcohol was not at all integrated here. It was burning from the off. The finish was suboptimal for me and the length too clipped. Some moderate complexity. The wine showed some focused well defined fruit, however. It is good quality.

Guesses:
The acid, the type of fruit and the bitterness brought me to Pinot Gris. At first, I thought it was chardonnay (it was the smokiness) and then withdrew after the unmistakeable phenolic bitterness.

Misses:
I missed the high acidity that everyone else was getting and the saline quality too. That may have moved me to assyrtiko or semillon.

I thought the finish too short for this thing to improve with ageing.

Tasted Blind

A: Pale amber (but actually salmon coloured)
N: Pronounced nose of raspberry, rhubarb, fennel, anise, acetylaldehyde (oxidised yellow apple), pomegranate. The fruit is dried in nature.
P: Dry, high acidity, medium astringent tannin, medium alcohol, medium (+) body, medium (+) intensity and finish.
C: Very good quality wine owing to the length, intensity and complexity but I really think the sherry-like acetylaldehyde is overpowering things here so not the best balance.
This dried fruit indicates the wine is fully developed and not suitable for ageing.

Guesses: Obviously a grape with some pigment in skin but don't know of many that make orange wine. A little bitter so I guessed PG but it was GG

Tasted Blind

A: Medium ruby
N: Medium (+) nose of fresh and dried red plum, baking spice, blueberry, sweet tobacco, dried thyme
P: Dry, medium (+) acidity, high alcohol, medium silky tannin, full body, medium (+) intensity and finish
C: I don't think this will improve over the next 5 years and so not suitable for ageing.
V good quality. Better examples might have more complexity. Its a very restrained zin.

Guesses:
I was stumped and didn't get any peach preserve so that threw me.