WSET Class, Monday 9/28/07
Note: My notes aren’t very complete, detailed or well thought out as I have volunteered to be the “teachers assistant” for this course, so I was frantically trying to open all the wines and pour for 25 students at an accelerated pace because the instructor was an hour late and went into fast forward trying to cram 3 hours of material into two. FYI, these wines were all between $10-$15US.
2006 Saint Veran Cave de Prisse, Maconnais: Pale lemon color, mineral and stone fruit scents with a little bit of toast, medium acidity on the palate with a bit of melon. 100% Chardonnay
2006 Domaine de Chevilly, Quincy: Very pale yellow, with classic herbal and grassy notes. 100% Sauvignon Blanc
2005 Bex Riesling (QBA), Mosel-Saar-Ruwer: This was tart and much dryer than I would have expected. The instructor said this was classic, and maybe I’m just used to QmP in which even the kabinetts are a bit sweet. It was nice, but again…not what I expected.
2006 Kris (Franz Haas) Pinot Grigo, IGT, Delle Venezie: Very light nose, typical pinot grigio, good but not outstanding.
2003 Domaine Jo Pithon Anjou “Les Pepinieres”, Anjou: This had a very fragrant nose of honey and raisins. Reminded me a bit of Sauternes as well, and the instructor agreed that there seemed to be some botrytis on the nose. Much dryer on the palate with a decent acidity, interesting wine but I’m not sure I’d seek it out. 100% chenin blanc.
2004 Chateau Baury, Margaux: Slightly underripe, there were still some evolved notes of earth and smoke. Not very complex, this isn’t getting any better – drink now.
2003 Chateau Damase Bordeux Superior: Higher alcohol than expected, I don’t have any detailed notes on this.
2004 Crozes Hermitage Dom. Les Bruyeres (Reynaud): Nice smoke and game w/ black fruit in the background. This was one of my preferred wines this evening.
2003 Dom. De L’Enclose CdR, Andre Brunel: Asphalt, pepper and anise – drink now.
2005 Dom. Rene LeClerc Bourgogne: Classic burgundy, well balanced and the cherries on the nose follow through to the palate.