Wines Flashcards

Question

Alessandro Viola 'Sinfonia di Grillo' 2019

Answer 1

Sicily, IT Grillo, aged on skins in chestnut barrels for 7 months. Dry, stone fruits, honey and salinity wound through great grippy tannins.

Answer 2

Sicily, IT Cataratto, aged for 20 months on lees before being disgorged. Caramelised apple, pears, mineral lick and toasty notes from the lees contact.

Answer 3

Sicily, IT Cataratto. Baked apples and medicinal herbs, tending towards oil and honey. Held together by vibrant Sicilian acidity. Refreshing.

Answer 4

Rheinhessen, GER SC Müller Thurgau and Riesling. Ginger and jasmine, essential oils, fresh and structured. 10% alcohol.

Answer 5

Piccadilly Valley, Adelaide Hills, AUS Chardonnay. Concentrated, powerful, spices, stone fruit. 25% new French oak.

Answer 6

Margaret River, WA, AUS 60% Shiraz, 40% Cabernet Sauvignon. Crunchy red berries, alpine herbs, and sea spray. Very easy to drink.

Answer 7

Margaret River, WA, AUS Shiraz, Cabernet Sauvignon, Chenin Blanc, Sauvignon Blanc field blend. Bright fresh red fruit, spice, floral, and amaro like tang.

Answer 8

Margaret River, WA, AUS Shiraz Elegant, silky, succulent red berries, some spice, and a touch of herbs.

Answer 9

Scary Gully Vineyard, Adelaide Hills, SA, AUS Pinot Noir Each winery made one barrel each and blended together. Last colob before Taras' passing. Sour plum, black cherry, soft tannins.

Answer 10

Little Creek Vineyard, Adelaide Hills, SA, AUS Pinot Noir Savoury wine with immense power and perfume.

Answer 11

Piccadilly Vineyard, Adelaide Hills, SA, AUS Pinot Noir Fresh currants and red cherries once it opens up in the glass.

Answer 12

Scary Gully Vineyard, Adelaide Hills, SA, AUS Pinot Noir Balanced and poised.

Answer 13

Swartland, South Africa Syrah 35 yr old vines, 100% whole bunch ferment for 10 days. Blackcurrants, violets, strawberry, pepper on the finish. “Elegant”

Answer 14

Swartland, South Africa Mourvèdre Aromas of prunes, currant, leather, peat, spices.

Answer 15

Beaujolais, FR Gamay Limestone soils, giving a nice lift and freshness on the palate. Raspberry, cherry, blackberry, touch of spice.

Answer 16

Loire Valley, FR Gamay Dark, earthy, complex.

Answer 17

Adelaides Hills, South Australia Sauvignon Blanc Fresh, dry, savoury and bright acidity.

Answer 18

Rhône Valley, FR De-stemmed, 3 week maceration, 6 months in stainless. Fresh wine of violets, black cherries, earth.

Answer 19

Burgundy, FR Pinot Noir Serious, full bodied, stunning fruit quality.

Answer 20

Styria, AUT Pinot Noir Deep, mineral, fine tannins, beautiful length.

Answer 21

Alsace, FR Sylvaner, Gewürztraminer Some Gewurz bunches in direct pressed Sylvaner for 7 months. Fresh, precise, mineral.

Answer 22

Alsace, FR Pinot Gris, Riesling, Sylvaner Direct press, yet textural. Light and fresh.

Answer 23

Loire Valley, FR Gamay Long maceration, beautiful complexity. Full red fruit and pretty floral notes.

Answer 24

Loire Valley, FR Grolleau Cherry, earthy, mineral, spice. ***

Answer 25

Burgundy, FR Chardonnay Granite and limestone soil. Skin contact. Fruity, tannic, mineral, savoury.

Answer 26

Roussillon, FR Grenache 70 year old vines, sandy soils 21 day carbonic maceration Initial spritz, berry, liquorice, minerality.

Answer 27

Roussillon, FR Grenache 30 year old vines, 15 day carbonic maceration. "Deep purple love juice" Violets, chocolate, liquorice, light and gentle.

Answer 28

Loire Valley, FR Côt (Malbec) 20% whole bunch, macerated in fibreglass then into old oak for 12 months. Purple berries, dark chocolate, fine tannins.

Answer 29

Beaujolais, FR Gamay 25 and 55 yr old vines. 21 day carbonic maceration, 80% aged in old wood, 20% in concrete for 15 months. Tart acidity to lift through the deep fruit. Berries, red apple skin, perfume.

Answer 30

Loire Valley, FR 70% Cab Franc, 30% Cab Sauv, 20% whole bunch. Dark berries, blackberries, cherries, dark chocolate. Needs to open a little (decant).

Answer 31

Loire Valley, FR Côt (Malbec) 40% whole bunch, short maceration in fibreglass. Complex layers, charcoal, deep black minerals, blackberries, dark chocolate. Big but still fresh.

Answer 32

Auvergne, FR Gamay Strawberry, cherry, blackcurrant, and minerals.

Answer 33

Loire Valley, FR 50% Pinot Noir, 50% Pinot Meunier De-stemmed, 2 week maceration, 30 month élevage in old wood. Strawberries, cherries, light tobacco, still fresh and holding tension despite being 7 years old now.

Answer 34

Loire Valley, FR Pineau d'Aunis Both young and old wines, 20% de-stemmed, ~ just over 2 weeks maceration -> old oak. Red berries, pepper, fine tannins and a touch of savouriness and minerality.

Answer 35

Beaujolais & Languedoc, FR 50% Gamay, 50% Cinsault 35 yr old Gamay vines, 6 yr old Cinsault 15 day whole bunch Berries, wild herbs, rocky minerality, tart (rhubarb, cranberry acidity) Fine tannins and easy to drink.

Answer 36

Provence, FR Carignan from 45 yr old vines, 15 day whole bunch ferment. Dark berries, rocks, olive hint, very French (think forest floor/touch of savage).

Answer 37

Beaujolais, FR Aligoté from 90 yr old vines. Direct pressed, 12 month élevage in concrete tank. Pure, clean, apples, lemons, stony minerality.

Answer 38

Loire Valley, FR Romorantin from young vines. 1 of 60 bottles in Australia. Think similar to Chablis. Mineral, fresh, light florals, stone fruits and melon in the background to minerals.

Answer 39

Cahors, near Toulouse, FR Malbec Lots of whole berries, short élevage and early bottling. Medium bodied, energetic, nice fruit, earthy and savoury touches.

Answer 40

Gippsland, VIC Chardonnay 8 months on lees Rich and textural, lemon and jasmine.

Answer 41

Friuli-Venezia Giulia, IT Chardonnay, Pinot Grigio, Sauvignon Blanc 2-4 month maceration, 4 years in large old wood, 2 years in bottle. Orange marmalade, apricots, spices.

Answer 42

Friuli-Venezia Giulia, IT Chardonnay and Sauvignon Blanc 2-4 month maceration, 4 years in large old wood, 2 years in bottle. Citrus, cognac, marzipan.

Answer 43

Friuli-Venezia Giulia, IT Tocai Friulano 2-4 month maceration, 4 years in large old wood, 2 years in bottle. Tropical fruits, lychee, dried mango.

Answer 44

Friuli-Venezia Giulia, IT Tocai Friulano 2-4 month maceration, 4 years in large old wood, 2 years in bottle. Large, fresh, fruity, almonds.

Answer 45

Friuli-Venezia Giulia, IT Ribolla Gialla 2-4 month maceration, 4 years in large old wood, 2 years in bottle. Grapefruit, lemon, lime. "Best vintage"

Answer 46

Friuli-Venezia Giulia, IT Ribolla Gialla 2-4 month maceration, 4 years in large old wood, 2 years in bottle. Spiced, complex, persistent.

Answer 47

Friuli-Venezia Giulia, IT Pinot Grigio 8-14 day maceration, 18 months in large old wood, 2 months in bottle. Candied fruit, tangerine, Christmas spices (clove, cardamom, anise, allspice.

Answer 48

Friuli-Venezia Giulia, IT Chardonnay (80%), Tocai Friulano (20%) 8-14 day maceration, 18 months in large old wood, 2 months in bottle. Complex, oranges, apricots, lick of peach.

Answer 49

Friuli-Venezia Giulia, IT Merlot and Pignolo 8-14 day maceration, 18 months in large old wood, 2 months in bottle. Fresh yet complex, cherry, balsamic, forest floor.

Answer 50

Roussillon, FR 50% Muscat à Petit Grain, 50% Macabeo from 40-50 yr old vines. Whole bunch, carbonic maceration for 1 week. Élevage in tank and old wood. Tropical, textured, orange blossom, mandarin, musk.

Answer 51

Roussillon, FR 100% Macabeo, macerated for 3 weeks. Peaches, apricot, floral, tannic.

Answer 52

Roussillon, FR 100% macerated Muscat à Petit Grain from nearly 100 yr old vines. Whole bunch carbo for 15 days -> old wood. Ripe citrus, grippy tannins, boiled lollies, eucalyptus, lifting acidity.

Answer 53

Roussillon, FR 40% Muscat à Petit Grain, 30% Muscat d'Alexandrie (Zib), 30% Macabeo from 60-80 yr old vines. Whole bunch fermentation -> large old wood. Orange, grapefruit, apricot, pineapple, textured tropical blend.

Answer 54

Roussillon, FR Rosé of 50% Mourvèdre, 50% Carignan. Direct pressed. Cherry, cranberry, currant, treading the line between savoury and tart.

Answer 55

Roussillon, FR 60% Grenache Noir, 20% Grenache Gris, 10% Syrah, 10% Macabeo from 40-50 yr old vines. Whole bunch carbo in concrete for 1 week -> to concrete for élevage. Juicy, light body, textured, raspberry, cranberry, mineral.

Answer 56

Roussillon, FR 70% Syrah, 30% Muscat à Petit Grain from 60 yr old vines. 3 day whole bunch ferment -> old wood. Energetic, fresh, red berries and herbs.

Answer 57

Loire Valley, FR Gamay, Cabernet Franc, Grolleau. Nice juicy, good structure from the Cabernet. Dark fruit and earthy tones.

Answer 58

Loire Valley, FR 80% Chardonnay, 20% Chenin Blanc. Direct pressed, aged on lees for 10 months. Fruit forward, fresh, easy going.

Answer 59

Loire Valley, FR Pineau d'Aunis Plum, cherry, pepper, interesting with some bubblegum flavours, presumably from carbo.

Answer 60

Burgundy, FR Aligoté Lemon, lime, grapefruit, apple.

Answer 61

Fleurie, Beaujolais, FR Gamay Blend of two parcels. Light, bright, black fruits, mineral.

Answer 62

Fleurie, Beaujolais, FR Gamay 70 year old vines, sandy soils. Aromatic, black fruits, soft, silky.

Answer 63

Fleurie, Beaujolais, FR Gamay Steep slope, high altitude, up to 90 yr old vines. Lively, fragrant, charming, delicate.

Answer 64

Fleurie, Beaujolais, FR Gamay Steep slopes, high altitude, up to 90 yr old vines. Beautiful fruit, floral, mineral.

Answer 65

Beaujolais, FR Gamay Dry, tight acid, fruit forward, stemmy.

Answer 66

Catalonia, ESP Ull de Llebre (ancient local clone of Tempranillo) Serious, structured, deep. Dark fruit (black cherries, raisins) supported by freshness (Mediterranean herbs) and feathery fine tannins.

Answer 67

Barossa Valley, SA 86% Mataro, 14% Grenache Grenache from forgotten about 90 yr old bush vines. Grapefruit, raspberries, strawberries and cream.

Answer 68

Gippsland, VIC Semillon, Riesling, Sauvignon Blanc Riesling direct pressed over Semillon and Sauvignon to macerate for 7 days. Melon, grapefruit, passionfruit, savoury length.

Answer 69

McLaren Vale, SA Grenache Medium bodied, nicely spiced, good with a chill.

Answer 70

Piedmonte, IT Barbera 3x daily pump overs, aged in concrete. Intense, complex, cooked fruit (cranberry, cherry, prunes), energetic.

Answer 71

Lombardia, Piemonte, IT Nebbiolo Elegant red florals into juicy fruit, fine tannins, a hint of cocoa, and a saline note.

Answer 72

Veneto, IT Young vine Merlot, on skins for a day then pressed off to old tonneau for 1 yr. Fruit forward and easygoing, with flavours of strawberries and spice.

Answer 73

Friuli, IT Chardonnay, Sauvignon Blanc, and Pinot Grigio Orange peel, apricot, thyme on the palate, long finish.

Answer 74

Umbria, IT Sangiovese Smoky nose, tart raspberry, very mineral and funky.

Answer 75

Umbria, IT Sangiovese Fruity and spicy aromas, and with its balanced, fresh and tannin-free.

Answer 76

Abruzzo, IT Montepulciano - first pick of vintage, so bright and cheery. There is a long finish of cranberries, plums, and cherries, and its minerality and acidity.

Answer 77

Piedmonte, IT 80% Freisa, 20% Barbera from young vines. Two months on skins before ageing a year in fibreglass. Balance of earth, black fruit and spice.

Answer 78

Piedmonte, IT Grignolino from young vines. (Many pips in dialect) Destemmed and macerated for 2 months. Firm tannins, bright red berries, spices and a refreshing bitterness.

Answer 79

Sicily, IT Nerello Mascalese Between 450 to 600 metres altitude. "Their motto is 'stu vinu fa respirare l’anima' = this wine helps the soul to breathe." Ash, strawberry, smoke, minerality, medium acidity, silky tannins and finish.

Answer 80

Sicily, IT Nerello Mascalese, Alicante Vineyard situated on the northern face of Italy’s most active volcano (Etna). 80-90 yr old bush vines in decomposed lava. Juicy, medium bodied, flavoursome, with bright red fruit and underlying spice. The tannins are fine and austere (stern).

Answer 81

Sicily, IT Nerello Mascalese, Nerello Cappuccio, Alicante Vineyard situated on the northern face of Italy’s most active volcano (Etna). 80-90 yr old bush vines in decomposed lava. ?????

Answer 82

Langhe, Piedmonte, IT Nebbiolo Nonno Antonio planted the vines 60 years ago. 8 day maceration in cement, with very few pump overs, then finishes ferment and ages in cement. Pretty purfumed, young bright style of Neb which sees no oak influence.

Answer 83

Catalunya, ESP Carignan (Samso), Grenache Destemmed, 10 day maceration -> neutral oak. Mineral, complex, blackcurrant, dark berries, very fine tannins, light effervescence.

Answer 84

Catalunya, ESP Grenache from 20 year old vines on limestone. From computer programmer turned winemaker Laureano Serres. Destemmed and macerated for 1 week. Inviting, hit of dark fruit, bitter herbs and wafts of spice, soft and supple.

Answer 85

Beaujolais, FR Gamay Berry, sour cherry, violet, punchy minerality, slightly earthy with a bit of funk, easy drinking.

Answer 86

Auvergne & Beaujolais, FR Gamay d'Auvergne, Gamay de Beaujolais Red berries, smoke, earth and a bit of funk (animalistic, vegetal).

Answer 87

Chablis, Burgundy, FR Chardonnay Nose: Granny Smith apples, white flowers, fresh almonds, grass. Palate: White stone fruit, sharp and cool purity.

Answer 88

East Sussex, ENG Regent Fruit split into portions, some whole bunch carbo (stainless), some destemmed carbo (stainless), some free run into barrel. Between 4-10 day maceration. Blackberry & violets on the nose. Fresh and slightly crunchy currants on the palate, bright acidity, soft round tannins.

Answer 89

East Sussex, ENG 43% Pinot Noir, 29% Auxerrois, 22% Chardonnay, 6% Pinot Meunier. PN: Whole bunch direct press to tank. AUX: Mostly WB DP, some SC (24h) -> qvevri. CH: WB DP to tank. PM: WB DP to qvevri. Salty lemon and green apple aromas lead on to a zippy palate: bright and slightly creamy with good length and grip.

Answer 90

East Sussex, ENG 36% Bacchus 33% Madeline Angevine 28% Ortega, 3% Müller Thurgau. ~ Saline, zesty and with grip from the skin contact and minerality from the concrete vats.

Wines Flashcards

(114 cards)