Paper 2 ("White Paper") - dry notes under exam conditions.02/08/2012

My fellow MW students and other students of wine (MS, WSET diploma, etc). Patrick Farrell MW and I will be posting some "tasting papers" here on this blog on a weekly basis (or so we hope!).

During the week ( a seven day period) Patrick will grade and make comments on this paper. I hope this will help all of us to get better prepared to pass our exams.



Cheers,
LA


Patrick just posted his comments on the #winelover's group on Facebook (sorry, we're still having some technical difficulties) and I will post them here (in red).

After Pat's comments, here is the revised version:

Paper 2 ("White Paper")

1. Wine 1 and 2 are both blends, of the same grape varieties; of wine is from the ‘Old World’ and one wine from the ‘New World.’

1. Caillou Blanc, Chateau Talbot 13.0 Bordeaux, France
2. Semillon-Sauvignon Blanc, Samson’s Range, Plantagenet 2008 13.0 Western Australia, Australia

A.Identify the grape varieties (20) - Sauvignon Blanc blended with Semillon

Both wines are made with an aromatic variety. The recognizable characteristics of Sauvignon Blanc dominate the wines. The good acidity confirms the presence of Sauvignon Blanc in both wines as well. Wine number 1 is a cooler climate example, exhibiting grassy, boxwood, and herbal notes; while wine number 2 is from a warmer climate displaying a deeper yellow color and riper aromatics (tropical fruit, ripe lime and grapefruit), which is consistent with SB. The straw yellow color with a green hue suggests a cool climate SB, but the deeper yellow color of wine number 2 suggests riper fruit and a warmer climate, which is more typical of a SB from the New World. The medium plus acidity is present in both wines, but in wine number 1 it's crisper, which is typical of cool climate SB. Medium plus alcohol, plush weighty texture suggests the addition of Semillon, as this fuller and heavier mid-palate is not expected on a wine made purely from SB. Fig, marmalade and lanolin confirm that Semillon was part of the blend in both wines.

1B. Wine 1 identify the country and region of origin as closely as possible (5) - Bordeaux Blanc from France. 

Low concentration of color, green hue, herbal aromatics and mineral notes and medium plus acidity indicate an old world style with an overall cool climate in classic region for the varieties such as Bordeaux or the Loire Valley. Medium alcohol (13%) indicates warming influences of a moderately cool climate. However, does not exhibit flint and gun smoke aroma or lean body of a wine from the Loire. Lacks the concentration and complexity of flavor or stone fruit and overt oak that is typical of wines from top sites such as Pessac Leognan, suggesting a simple Bordeaux Blanc instead. A modest quality blend of Sauvignon Blanc and Semillon confirms Bordeaux Blanc.

1C. Wine 1 discuss the winemaking with particular reference to use of oak (5) - I couldn't find any information on how this wine was made and, for this reason, I kept it as it was originally written. If anyone could help us here...

Purity of fruit aroma suggests long cool fermentation at 68F. A low percentage of oak fermentation is supported by a hint of smoke in the nose coupled with curry spice on the finish. Further supported by the medium weight and fleshy texture. No lactic note to indicate malolactic fermentation. However a subtle suggestion of yeast and creamy mouthfeel indicates a short time of lees contact with occasional stirring. Lacks the depth of color and vanillin aromas to support oak maturation, thus, maturation in neutral vessel.  

 1D. Wine 1 comment on the level of quality of each wine in the context of its region of production (5)
A wine of modest quality given its type. Balance is fairly good having refreshing acidity, but only medium concentration of flavor, with modest complexity and intensity. Short to medium finish, with simple citrus and fruit aromas. Not likely to improve with aging (consumption recommended: 1-2 years.)

 2B. Wine 2 identify the country and region of origin as closely as possible (5) - Western Australia, Australia.

Fruit forward style points to new world country given the contest of the question. The flavors are tropical and with a juicy texture and medium plus alcohol suggesting an overall warm climate. However, the acidity is medium plus and the complexity of aromas suggesting cooling influences such as Australia, or Chile considered. The aromas are pure tropical fruit with little herbaceous mint to suggest Chile. The telltale ripe lime flavor coupled with quince and fig leads to a cooler climate in Australia, such as Adelaide Hills in South Australia or Margaret River in Western Australia. The blending of Sauvignon Blanc and Semillon, however, is more consistent with Western Australia

2C. Wine 2 discuss the winemaking with particular reference to use of oak (5) -

I couldn't find any information on how this wine was made and, for this reason, I kept it (almost) as it was originally written. If anyone could help us here...

Purity of fruit aroma suggests long cool fermentation at 68F. Oak fermentation is supported by a vanilla, caramel pineapple flavors spice in the nose coupled with clove spice on the finish and a slight astringency. A dry wine fermentation is complete leaving just a glycerol mouthfeel. Oak contact further supported by the medium weight and fleshy texture. No lactic note to suggest malolactic fermentation. The color is pale yellow and the flavors express a purity of fruit which lacks the coconut and toast aromas to suggest new oak maturation.

2D. Wine 2 comment on the level of quality of each wine in the contest of its region of production (5) 

Easily approachable and broadly appealing. Varietally expressive, well integrated and well balanced, wine 2 has medium concentration and medium complexity of aromas which goes beyond the pungent and waxy aromas in favor of tropical fruit on a medium finish with a juicy, round acidity which adds lift and balance to what would otherwise be a lush, slightly oily texture.

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