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| It is a mystery! |
Thanks to
Vindirekt, a Finnish wine importer, each of us wine bloggers received a mystery
wine bottle for blind tasting challenge. We all agreed to post the blog article
on this mystery wine at the same time - on 8th of December at 23.59 GMT +2.
This way none of our opinions would have an impact on the other bloggers, and
objectivity of the reviews and tasting notes would be retained.
Even though
the bottle labels had already been removed, the importer kindly advised us to
use an assistant for uncorking of the bottle, so that the cork wouldn’t give
away any information regarding the wine’s identity. In a few days from posting
the mystery wine reviews we will be informed of the identity of the wine, and
we will post it on our blogs. What an intriguing challenge... Challenge
accepted!
Blind
tasting isn’t easy - getting the identity of a wine right requires a vast
amount of tasting experience, and still, it might go sideways. Personally, I
find wine’s aromas to be the most fascinating aspect in the world of wine -
learning to identify aromas while tasting, understanding how they are created
in the wine making process, and understanding the aromas as a reflection of the
climate and the terroir are all at the core of my passion. Since this time I’m
not able to illuminate the background of this wine (as I know nothing about it),
instead I’ll write the aromatic and structural observations I make as thoroughly as possible and this way do my best to communicate the logic behind my conclusions. It
might all go horribly wrong, and then I’ll learn from it! So, dear readers, you
are most welcome to join this blind tasting bungee jump to follow.
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| Notes of the blind tasting. |
Wine review
4 of 5
stars
A very good
wine
There is a
blue tint to the deep, ruby red colour of this wine. However, there is still
enough red to call it ruby red, not quite purple. This colour already steers my
thoughts essentially away from Pinot Noir and Nebbiolo, towards varieties with
thick skins giving plenty of colour and extracts. Also, the blue tone points
towards a somewhat young wine.
Aromatically,
the nose of medium plus intensity is fruit driven with plenty of dark ripe
fruit. Black cherries, plums,
blackcurrant juice and blackberry are accompanied by plenty of oak influence
and sweet vanilla spice. Also, there are clear liquorice notes and an evident
presence of black pepper followed by slight herbal elements. Leathery and
sweaty animal notes add complexity to this wine, but they are rather restrained
in intensity.
Based on
the nose only, I’d say this wine is developing. Due to the ripe, fruit driven
nature, bold use of oak and sweet nature of oak spices (American oak?), I tend
to place this wine in the New World. In all honesty, I make a small round trip
of Southern France in my mind for exclusion, but in the end I conclude that
this oak usage doesn’t point towards France.
The peppery
spice is a characteristic of a few black international varieties with high
concentration of rontundone compound. Grenache is one of them, however, it
tends to give red fruit flavours and a more white pepper nuanced spiciness to
the wine. Shiraz, on the other hand, is well known for its black pepper
character. Cabernet Sauvignon typically displays black currant notes, as is the
case with this mystery wine, but other CS typical characteristics such as high
acidity, astringency of tannin and herbal notes of mint and eucalyptus are
lacking. However, it might be that there is some CS present as a blending
component in this wine.
Structurally,
this wine is rather soft, round and mouth filling on the palate, with medium
acidity and plenty (medium plus to high) of alcohol. Tannin quality of this
wine is ripe. Hence, it is challenging to evaluate whether there is a high or
only medium plus amount of very fine grained, soft tannin present. In the end,
I decide to settle for medium plus tannin as the drying in the mouth is only
medium after spitting, and the body of the wine only approaches full body. The
peppery character of the wine is a slight confounding factor, as it is
difficult to evaluate what proportion of the tickle and burning sensation in
the finish is due to rotundone and what part of it is due to high alcohol.
Nevertheless, the plentiful alcohol feels well integrated on the palate. Overall,
this wine is in good balance due to its abundant fruit and sturdy enough acid
structure. Flavourwise, the palate is very fruity, dominated by black fruit,
sweet oak spice, leather and black pepper. The finish is peppery and fruity
with blackberry notes, and these pleasant aromas linger for at least a good
medium length while.
From this
tasting process, I’m inclined to draw the following conclusions:
1. New
World (bold use of oak, sweet vanilla, fruit driven, concentrated, ripe fruit,
even some stewed fruit character)
2. Not
necessarily the hottest of New World Climates. The style is rather black
peppery, there are even herbs, the fruit isn’t completely cooked or jammy.
Cooler parts of Australia? Chile’s Casablanca or San Antonio? New Zealand’s
Hawkes Bay?
3. Animalistic
and earthy elements. Certain areas, such as Barossa in Australia, are well known
of their Brett influenced, sweaty, high quality Shiraz wines. But is this
animal/leather/sweat influence in this wine too restrained for Barossa Shiraz?
4. Shiraz. Dark
fruit, black pepper, liquorice and leather. Almost full body, high alcohol. I’m
going for Shiraz. It might be that there is some CS in this wine (currant), but
the black fruit might be also due to Shiraz solely.
Conclusion
Because I
have to say something, I say: Shiraz from Chile 2013. However, I leave an
option open for cooler climate South Australian or Victoria Shiraz wines.
This wine
is well made and is of high quality, although the finish could be longer. It
can drink now, but I’d say it has aging potential.
Now all we
can do is sit tight and wait for the exciting truth! I’ll be back soon with the
identity of the wine. Tremolo!
