[Tasted during WSET Diploma – Unit 3 – Week 8: Burgundy]

Not bad, at first glance, but then wildly simple when compared to the Savigny-Lès-Beaune and Chambertin. Much more charming on the nose than on the palate, where simple red fruits, earth, and a bit of flowers and vanilla were a bit more shrouded and quiet on the palate.

Similarly to the first wine, there was a bit of sulphited character that was more evident compared to the other red wines in the flight, but it also could have been so because of the lack of intensity. Not really noticeable until we did a side-by-side sort of thing.

Sort of like a faded Sinatra record, where there are hints of allure but you don’t really get the true magic of the grape.… read more

[Tasted during WSET Diploma – Unit 3 – Week 4: Workshop]

Out of the three wines we tried in our flight of, this was definitely the most old world – that is, the most earthy and austere, with fruits in the red section of the spectrum but geared towards a bit of a pleasant sour unripeness, so much that if you had me smell (but not taste) this blind not knowing the other two wines in the flight, I may have guessed something like Sangiovese, which is sort of known for just that. Sangiovese has much more tannin and scratch, though, while this was quite soft.

I remember studying a bit of Pernand-Vergelesses mostly when committing Burgundy’s Côte d’Or to memory for the CMS Certified Sommelier exam, and my imprecise definition of the area is a mere blob of an appellation within the Savigny-lès-Beaune appellation in the Côte de Beaune. … read more

Tasting Note:

Eyes: clean, med- ruby, legs
Nose: clean, med- intensity, youthful, red fruits, cherry, earth
Mouth: dry, med- body, high acid, med- fine tannin, med alcohol, med+ length, med flavour intensity, cherries, strawberries, earth
All in all: Good quality: a well-balanced high acidity cleanses the comparatively simple aromas and slightly bitter finish, but good concentration is delivered despite the light body. Drink now: not suitable for ageing.

[Tasted during WSET Diploma class – Section 1 – Week 7]

A wine selected by the instructor within our series of wines to illustrate the idea of pasteurization, and probably flash pasteurization in this case (confirmed as per the cute website), where the wine is heated up to a high temperature for a small amount of time to kill all the extras we don’t need, whether they be yeasts, bacteria, or some other organism I’ll need to know about for the exam.… read more