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2020-03-21 Week 12.2 Revision Week Tasting - 3

This document contains tasting notes and analysis for a 2014 Pinot Grigio from Collio. The wine has a pale gold appearance with aromas of apple, pear, melon, citrus, and floral notes. On the palate it is dry with medium acidity, body, and alcohol, offering flavors that mirror the nose. The quality is assessed as very good, with rich ripe fruit balanced by acidity and subtle secondary and tertiary flavors that enhance complexity. The structure and primary fruit intensity suggest the wine is suitable for bottle aging.

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239 views1 page

2020-03-21 Week 12.2 Revision Week Tasting - 3

This document contains tasting notes and analysis for a 2014 Pinot Grigio from Collio. The wine has a pale gold appearance with aromas of apple, pear, melon, citrus, and floral notes. On the palate it is dry with medium acidity, body, and alcohol, offering flavors that mirror the nose. The quality is assessed as very good, with rich ripe fruit balanced by acidity and subtle secondary and tertiary flavors that enhance complexity. The structure and primary fruit intensity suggest the wine is suitable for bottle aging.

Uploaded by

jextxadore
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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This template resembles a WSET Level 4 Diploma Tasting question paper

Wines 1–3 relate to unit D3 of the WSET Level 4 Diploma in Wines.


Describe them under the headings below.
WINE 1 Wine 3: Russiz Superiore, Pinot Grigio 2014, Collio

Appearance:
The wine is pale gold.

Nose:
The nose is medium+ intensity. Aromas of ripe red apple, pear, cantaloupe, orange, honeydew,
honeysuckle, almond, butter, cream.

Palate:
The palate is dry with medium+ acidity, medium body, high alcohol, medium intensity, medium+ finish.

Flavours of red apple, pear, cantaloupe, orange, honeydew, honeysuckle, almond, butter, cream.

Assessment of quality: (6 marks)


The wine is very good. The primary fruit is rich and ripe, yet fully supported by, and perfectly integrated with,
the elevated acidity, so the structure is firm. The intensity and length are far better than a "good" wine, but an
outstanding wine would have a longer finish still, as well as more complexity of primary fruit; however, the
subtle presence of secondary (cream, butter) and tertiary (almond) flavours greatly enhances the overall
complexity and takes this well above a good wine; an outstanding wine might have yet more intensity of
secondary flavours (especially cream from lees contact) which would be in balance with higher intensity,
particularly on the palate, of primary fruit.

Suitability for bottle ageing: (3 marks)


The wine is suitable for bottle ageing. Despite the subtle presence of tertiary flavours (almond), the structure
is still firm thanks to the elevated acidity, and the primary flavours with good intensity, suggesting that this
wine has the potential to further develop tertiary flavours without losing balance with the primary fruit.

WINE FACTS:
- Training: Guyot.
- Harvest: manual.
- Fermentation: destemmed. Cold maceration, gentle pressing; ferment in oak (15%) and stainless steel. No
comment on malolactic fermentation.
- Maturation: 8 months on lees.

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