Pale yellow.
Slight RS - maybe 15g/L.
Slightly candied lime and underripe nectarine (terpenes) on the nose.
It's really reminding me of Riesling, though i don't get overt TDN
Slight reduction on the nose as well.
Light body - 11% alcohol (actually 12.5%)
High-minus acid (probably medium plus acid - it's not very tart).

This feels like either a warmer-climate imitation of a Kabinett riesling or a warm vintage.

Final Call: 2020 Riesling, Mosel, Kabinett.

Actually: Alsace Riesling blend: 2022 Meyer-Fonne (probably the Gentil - Riesling + Muscat + Pinot Blanc - NON-CLASSIC
The blend explains the lower acid and higher ripeness / terpenes.

1 sensory miss: Alcohol - it's actually 12%

50% Riesling, 25% Muscat, 20% Pinot Blanc, 5% Sylvaner and Pinot Gris

Now that I know what it is: It's a perfectly fine field blend, but I'd want more complexity, more acid, and more length for this style.

Pale yellow. Dry. Noble reduction and new French oak on the nose.
Slight frizzante (?)
Light body.
12% alcohol.
High acid. Slightly bitter at the end.

Laterals:
- Chardonnay - reductive style, french - Burgundy.
- Hunter Semillon with age.
- Slightly oaked Chenin.

Maybe: 2020 Chardonnay, Burgundy, chablis, premier cru.

Tasting it again: Noble reduction, but no oak, and high alcohol.

Final call: 2017 Hunter Semillon.

Actually: 2021 Curatolo Arini, Catarrato (grape), Sicily, Italy. - NON-CLASSIC
Whoah - never had this before. Super reductive and very high acid with no bitterness. I think alcohol (as it warms up), is medium - 12%.
Interesting. Pretty good and refreshing. Learning: I had to let it warm up to distinguish oak from noble reduction.

Miss: Alcohol is higher - probably12-12.5%. I think I really wanted it to be Hunter Semillon.

From a retailer site: Made from 100% organically farmed Catarratto, handpicked in early September. The grapes were destemmed and saw a cold maceration on the skins for several hours, followed by soft pressing and fermentation in temperature controlled stainless-steel tanks; it was aged *sur lies* for 50 days prior to bottling.

Medium minus ruby - ruby rim.
Some age (tamari tertiary and balsamic / VA notes). Some slight raisinated fruit. Some savory tomato. Slight funk and slight oxidation.
Medium-minus body. Elevated alcohol - 14%. High tannins. Chewy. Medium plus acid.

Barolo or Barbaresco. This feels a little sluggish acid-wise, but otherwise has plenty of development.
Langhe nebbiolo - wouldn't have this much tertiary development.
Etna rosso - would have lower alcohol, tannins, and higher acid.
Brunello - higher acid.
Final guess: 2018 Nebbiolo - Barbaresco
But it has some white pepper - could totally be Etna Rosso.

Actually: 2021 Kompassus - Baga / Touriga nacional, Bairrada, Portugal. - NON-CLASSIC
This is an exceptionally light Bairrada, according to the proprietor. Rather peppery. Not sure how I'd get to Bairrada. On tasting it warm - feels like etna rosso. No major miss.

Deep ruby.
Ripe fruit liqueur. Black fruit.
Full-bodied, 14.5% alcohol, cherry syrup. Lots of new oak. elevated acid and tannins.
With this much oak and elevated structure, it's probably New World Cabernet.

Laterals:
- new world Merlot - too structured
- Paso cab: would be riper, less structured.
- sonoma cab: would be leaner, maybe greener?
- Washington cab: not this much oak?
Final call: Napa Cabernet 2018.

Actual: 2019 Baldassari Syrah, Benett Valley, Sonoma County. - NON-CLASSIC
Tasting it again - it has so much oak and ripeness, I don't know how I'd go against Cab. Maybe if I pay attention to the fruit character...but there's so much oak!

From a retailer's site: Fermentation with native yeast for 22 days, in open-top fermentors (20% whole cluster). Aged in French oak barrels, 20% new.

This feels not too far from classic, but I don't hate my call. I'm puzzled as to how 20% new oak feels so overpowering!