Comments on my notes

Rosé

2019 Château Le Puy Rose-Marie Vin de France Merlot

7/21/2022 - Heynetty wrote:

Rosé Masterclass: A: Pale RUby
N: Medium (+) nose of red plum, red candied cherry, strawberry, lemon green leaf ? ( not bell pepper, anyway). orange zest
P: Off dry ( lots of free run juice in this which adds to the price and the sweetness as a lot of sugar will come out in the free run juice), high alcohol, high acid, medium (-) tannin, full body, medium finish...the sugar hangs on and not the flavors.
The acid is balanced the sugar. The intensity is good but the complexity and finish is somewhat lacking. Good quality wine

Heynetty commented:

10/7/22, 2:15 PM - This is the info imparted during to the group during the class. Not sure if its from the tech sheet but I promise that I am not making it up :0)
Heynetty commented:

10/12/22, 1:21 PM - Just looked and can't find my original handwritten notes from this. I will say however, that even Jancis Robinson calls Napa Cabs off-dry when plenty of people call them dry. If grapes are super ripe, they have a lot of sugar accumulation and if its high alcohol (ie over 14% abv) it doesn't mean that all that sugar has been fermented to dryness. Ergo, lots of RS remaining means my perception of the wine is NOT dry.
Lots of people don't think of wine that way. But recently, that's been my point of view and I would legitimately argue it in any exam.
If its not for you, its okay. I write my notes for me and find them rather useful as I am certain you do yours.

I am sure I could sift through your notes and find many points upon which I rigidly disagree but I have had the same experience tasting with professionals sometimes. You just brush it off and get on with it.

As for the free run, I might ask one of the others in attendance what they have in their notes from that evenings tastings. Should I make that effort or find my handwritten notes, I shall be happy to let you know.

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White

2015 Graham Beck Chenin Blanc The Game Reserve Coastal Region

5/17/2017 - Heynetty Likes this wine:

WSET Advanced (level 3) - Classroom Tastings - WEEK 10 (Texas Wine School, Houston, Tx): WSL3 WK10

A: Pale lemon green
N: Medium (+) Intensity (not as intense as the Haymaker wine).
Apple, lemon, a lot of peach, melon, wet wool (instructor picks up a hint of oak. i couldn't detect it. if anything i got something a little cheese-like. However, she was right. See Makers notes)
P:Dry. High acidity, medium alcohol, medium body, medium intensity, medium (+) length.
Grapefruit, lemon, wet stone, wool and peach.
C: BLIC? Ticks for all except complexity. Very Good Quality. Drink now, don't age.

Heynetty commented:

2/16/19, 12:41 PM - "Drink now" usually means drink within the next 3 years for me. I based that on the fact that the intensity wasn't as high as I would like it to be for ageing even though the acidity and length was. Having said that, a wine educator poured me a glass of $11 Vampire Chardonnay which she had aged in her cellar. It had really gained depth and complexity despite the general consensus that that wine was not made for ageing.

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White - Fortified

N.V. Emilio Lustau Jerez-Xérès-Sherry Palo Cortado Peninsula Palomino Fino

6/11/2018 - Heynetty wrote:

Wine Dojo - Week 13 - A Sticky Situation!!! (Annette's Place): Tasted Blind

A: Pale amber
N: Caramel, nuts (pecans and hazelnuts), salt, burnt sugar, acetylaldehyde, coffee and as K pointed out, malt. Medium (+) intensity.
P: Dry, medium (+) acid, full body, medium (+) intensity and long finish. 19% alcohol
C: This seems fully developed and BLIC? balanced, good length and intensity. Very Good quality. $21/bottle

GUESSES:
Guessed this was a Amontillado sherry but palo cortado is richer with more roasted flavors, coffee and molasses.

MISTAKES:
The coffee and molasses were apparent. should have called it.

Heynetty commented:

6/16/18, 2:08 PM - thanks onthelees, that is very kind. I am just aghast at how wrong i get it and how often. I figure the best approach is to record everything i can and then start really searching for patterns when i get a decent body of notes. Aiming for the 1000 mark before i break out the spreadsheet and start collating things.

This tasting was part of my weekly wine tasting group.
Heynetty commented:

6/17/18, 6:56 AM - I put an ad on the study forum of Guildsomm and got a couple of people. They invited a fellow somm, I invited some guys I taste with at my monthly group and a lady that I found via an ad on Nextdoor.com.

I also recommend the Blind Six monthly wine shipment from SommSelect. It has really improved my blind tasting a lot.

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White

2016 Tyrrell's Sémillon Hunter Valley

6/4/2018 - Heynetty wrote:

90 points

Wine Dojo - Week 12 - Brave New World (Rick's Place): Tasted Blind

A: Pale lemon-green
N: Lime, beeswax, grapefruit, salt, lilies comes later_primaries
Cheese rind_secondary
Youthful, medium (+) intensity
P: Dry, medium (+) acid, full body, medium (+) intensity, low alcohol (11%) long finish
C: BLIC? tick for all categories. Outstanding wine. Can drink now but lay it down and you will get notes of BURNT TOAST which will be desirable, they tell me.
$29/bottle. Excellent

Heynetty commented:

6/7/18, 12:05 PM - I’ve yet to try an older bottle. Jancis Robinson described a ‘burnt toast’ aroma that one might expect on aging. Doesn’t sound great but I suppose I am rather fond of the fecal qualities in a good French Pinot and so I shall have to seek out an old Sémillon and give it a try.

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White - Sparkling

N.V. Egly-Ouriet Champagne Grand Cru Tradition Brut Champagne Blend

7/6/2013 - Heynetty wrote:

89 points

A: Light honey color. Fine mousse.
N: Smell comes up to greet you. Woody apple skins, toast, stone fruit
P:Taut citrus streak apricot/peach, some pear but more apple. Its an unsweetened taste satin in a way. Lacks the concentration i expect from these wines. Alcohol medium at 12.5%.
C: 0.75 pinot noir. [thanks to RolfT for reminding me to add: this was the September 2012 disgorgement]. Not the intense stuff from the November 2007 disgorgement. This seems very taut. Will try the other bottle of this in 2017 and see what has happened to it over time. I want the marzipan and carrot cake/ dried fruit beauty that we had in the 2007 disgorgement.
Buy Again? Not from this disgorgement. I expect a great deal from this producer and considering this spent 50 months passage on cave (on the lees), i want some more complexity.

Heynetty commented:

2/22/17, 7:20 PM - whoops! Have added disgorgement date. cheers!
Heynetty commented:

2/24/17, 1:53 PM - Any recommendations on when I should open my last bottle of this disgorgement?

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Red

2005 Match Vineyards Cabernet Sauvignon Baconbrook Spring Mountain District

2/4/2017 - PSUSteve Likes this wine:

93 points

Slow oz for 30 minutes. Wow this is in a great place. Layered black fruit with tobacco and a hint of raspberry. Great with or without food

Heynetty commented:

2/7/17, 3:05 PM - O go dump him in his wallet to join
I Terre b illumine l I'll uu

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