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55 Cards in this Set
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•Visual: Dark Ruby, Moderate Plus Concentration
•Aromas/Flavors: ◦Fruit: Ripe/Roasted Black Fruit (Black Cherry, Blackberry, Black Plum), Fig, Dried Cherry ◦Possible Volatile Acidity ◦Floral: Purple Flowers, Violets ◦Herbal: ◦Spice: ◦Other: ◦Earth: ◦Oak: Large Neutral Casks (modern producers may incorporate new French Oak) •Structure: Dry, Full Body, High Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol |
Aglianico
•Synonyms: Uva Aglianica, Gnanico, Glianica, Ellenico (Italy) •Viticultural Characteristics: Thick-Skinned, Early-Budding, Late-Ripening, Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot •Preferred Soil Type: volcanic soils •Common Blending Partners: Piedirosso, Sciascinoso, Sangiovese |
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•Visual: Purple with Blue Tones, Moderate Minus to Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Tangy/Sour Cherry, Raspberry, Blackberry, Dried Cherry ◦Floral: Purple Flowers, Lavender ◦Other: Dried Herbs, Tea Leaf, Slight Bergamot Oil, Cured Meat/Prosciutto ◦Oak: Large Neutral Casks (modern examples may incorporate new French barrique) •Structure: Dry, Moderate to Moderate Plus Body, Low Tannin, High Acidity, Moderate Plus Alcohol |
Barbera
•Synonyms: ◦Many of Barbera's "synonyms" are simply geographical designations, such as Barbera Sarda (Sardegna) or Barbera del Monferrato ◦Note: Some have suggested that Sicilia's Perricone grape is actually Barbera •Viticultural Characteristics: Mid-Ripening, Susceptible to Downy Mildew and Pierce's Disease, High Vigor •Preferred Soil Type: Calcareous soils and sandy/clay loams •Common Blending Partners: Croatina |
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•Visual: Dark Ruby Color, Moderate to Moderate Plus Concentration, Pink/Purple Rim Variation (in youth)
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Bright Red Fruit (Raspberry, Cranberry, Red Cherry, Cherry Pit), Tart Black Fruit (Black Cherry, Blackcurrant, Blackberry), Under-ripe Fruit Flavors ◦Possible Carbonic Maceration and/or Stem Inclusion ◦Floral: Violets, Lilacs, White and Red Flowers ◦Herbal/Green/Pyrazine: Blackcurrant Bud/Leaf, Green Bell/Serrano Pepper, Celery Seed, Grass, Sage, Tobacco ◦Other: Leather, Cedar, Cigar Box ◦Earth: High Minerality, Graphite/Pencil Lead, Gravel Dust ◦Oak: Neutral French Oak Barrels (some top cuvées will include new oak) •Structure: Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol |
Cabernet Franc
•Synonyms: ◦France: Bouchet, Gros Bouchet, and Grosse-Vidure (St. Émilion and Pomerol); Carmenet (Médoc), Breton (Loire Valley), Véron, Bouchy, Noir-Dur, Méssange Rouge, Trouchet Noir ◦Italy: Bordo (Veneto), Cabernet Frank •Viticultural Characteristics: Cabernet Franc is thinner-Skinned than Cabernet Sauvignon, and buds and ripens at least a week earlier. Susceptible to Downy and Powdery Mildew, Resistance to Cold Cabernet Franc •Preferred Soil Type: Limestone, Sand •Common Blending Partners: Cabernet Sauvignon, Merlot |
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•Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum ◦Floral: Purple Flowers, Violets ◦Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs ◦Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices ◦Other: Leather, Pencil Shavings, Cedar, Iodine, Medicinal, Game, Cigar Box ◦Earth: Moderate Plus to High Minerality, Graphite, Gravel, Iron, Damp Soil, Mushroom ◦Oak: Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar) •Structure: Dry, Moderate to Moderate Plus Body, Moderate Plus to High Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol |
Cabernet Sauvignon
Typical Descriptors and Structure for Classified Growth Médoc/Graves (Cabernet Sauvignon-dominated blends aged in barrel for one to two years prior to release) •Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France) •Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease •Preferred Soil Type: well-drained gravel soils •Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah |
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•Visual: Dark Purple Color, High Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry ◦Possible Volatile Acidity ◦Floral: Purple Flowers, Violets ◦Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus ◦Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg ◦Other: Cedar, Pencil Shavings, Sweet Leather, Cigar Box ◦Earth: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy ◦Oak: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar) •Structure: Dry (with Ripe Attack), Full Body, Moderate Plus to High Tannin, Moderate Acidity, Moderate Plus to High Alcohol |
Napa Cabernet
•Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France) •Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease •Preferred Soil Type: well-drained gravel soils •Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah |
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•Visual: Dark Ruby to Purple Color, Moderate Plus Concentration
•Aromas/Flavors: ◦Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune ◦Floral: Purple Flowers, Violets ◦Herbal/Green: Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage ◦Spice (Sweet): Licorice/Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg ◦Other: Cedar, Pencil Shavings, Leather, Cigar Box ◦Earth: Moderate to Moderate Plus Minerality, Terra Rossa/Red Soils, Loamy/Clay ◦Oak: Moderate to Moderate Plus Use of New French or American Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar) •Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol |
Coonawarra Cabernet
•Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France) •Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease •Preferred Soil Type: well-drained gravel soils •Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah |
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•Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe/Lush Black Fruits (Blackcurrant/Cassis, Blackberry, Black Cherry), Ripe/Lush Red Fruits (Red Plum, Raspberry) ◦Floral: Purple Flowers, Violets ◦Herbal/Green: Green Bell Pepper/Capsicum, Green/Black Olive, Mint, Tobacco ◦Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg ◦Other: Cedar, Pencil Shavings, Leather, Cigar Box ◦Earth: Moderate to Moderate Plus Minerality, Damp Earth, Mushroom/Compost, Iron, Graphite ◦Oak: Moderate Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar) •Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol |
Chilean Cabernet
•Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France) •Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease •Preferred Soil Type: well-drained gravel soils •Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah |
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•Visual: Dark Ruby with Purple Tones, Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe/Lush Black Fruit (Cassis, Blackberry, Black Plum, Black Cherry), Stewed Tomato ◦Floral: Violets, Purple Flowers ◦Green/Herbal/Pyrazine: Strong Green Notes Contrasted with Ripe Fruit, Green Bell Pepper, Celery, Camphor ◦Spice: Black Pepper ◦Oak: Low to Moderate Use of New French Oak, Chocolate, Campfire Smoke •Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol |
Chilean Carmenère
•Synonyms: Grand Vidure, Carbouet, Grand Carmenet (France) •Viticultural Characteristics: Carmenère buds earlier than either Cabernet Sauvignon or Cabernet Franc, but ripens later. Thick-skinned, Susceptible to Coulure •Preferred Soil Type: Alluvial and gravel soils •Common Blending Partners: Cabernet Franc, Cabernet Sauvignon |
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•Visual: Ruby/Dark Ruby Color, Garnet Rim Variation, Moderate Plus Concentration, High Viscosity
•Aromas/Flavors: High Intensity ◦Fruit: Ripe/Syrupy Red Fruit (Red Cherry, Red Plum, Raspberry), Black Cherry, Blackberry, Prune, Raisin, Dried Cherry ◦Significant Volatile Acidity and Oxidation Likely ◦Possible Botrytis Aromas ◦Floral: Highly Floral, Roses, Dried Flowers ◦Spice: Licorice, Cinnamon ◦Other: Honey, Chocolate, Resin, Tar, Leather, Bitter Almond, Smoke, Tobacco Ash, Game ◦Earth: Moderate to High Minerality ◦Oak: Large Neutral Casks (Modern producers may incorporate new barrels) •Structure: Dry to Off Dry (max. 12 g/l RS), Full Body, Moderate Plus Tannin, Moderate Plus Acidity, High Alcohol |
Corvina
Amarone della Valpolicella (Corvina-dominated blends produced by the appassimento process) •Synonyms: Corvina Veronese, Cruina ◦Note: Corvinone, long regarded as a large-berried variant of Corvina, is a distinct variety •Viticultural Characteristics: Thick-skinned, Small Berries, Resistance to Rot •Preferred Soil Type: •Common Blending Partners: Corvinone, Rondinella, Oseleta, Molinara |
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•Visual: Bright Ruby with Purple Tones, Low to Moderate Plus Possible Residual Gas from Carbonic Maceration
•Aromas/Flavors: Moderate Plus to High Intensity ◦Fruit: Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant), Watermelon ◦Carbonic Maceration Notes: Pear Drop, Banana, Bubblegum, Cotton Candy, Lifted Red Fruit/Floral Aromatics ◦Floral: Violets, Lilacs, Peonies ◦Other: Slight Black Pepper, Dry Savory Herbs ◦Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock ◦Oak: None or Neutral Casks •Structure: Dry, Moderate Minus to Moderate Body, Low to Moderate Minus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol |
Beaujolais
Gamay •Synonyms: ◦France: Petit Gamai, Gamay Rond, Bourguignon Noir, Petit Bourguignon ◦Germany: Blauer Gamet ◦Note: In California, "Gamay Beaujolais" is actually a clone of Pinot Noir, and "Napa Gamay" is actually Valdiguié (Brocol). True Gamay Noir was imported into California in 1973. •Gamay Teinturier Variants: Gamay de Chaudenay, Gamay de Bouze, Gamay Fréaux (these may be crossings or mutations developed through mass selection over time) •Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew •Preferred Soil Type: schist and granite •Common Blending Partners: Pinot Noir |
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•Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig ◦Possible Volatile Acidity, Oxidation ◦Floral: Red Flowers, Dried Lavender ◦Herbal: Herbes de Provence, Garrigue/Wild Brush, Rosemary, Brewed Black Tea, Savory Herbs ◦Spice: Curing Spices, Black Pepper, Juniper, Clove, Licorice, Lavender ◦Other: Powdered Sugar, Dried Orange/Grapefruit Peel, Old Leather/Brettanomyces ◦Earth: Moderate Plus to High Minerality, Stony/Gravelly, Baked Earth ◦Oak: Large Neutral Casks (foudres) or Concrete Vats, although some modern special cuvée styles may incorporate smaller barrels and new oak •Structure: Dry, Moderate Plus to Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol |
Châteauneuf-du-Pape
•Synonyms: ◦Spain: Garnacha Tinta, Garnatxa, Lladoner, Uva di Spagna, Tintilo de Rota, Tinto Menudo, Roussillon Tinto, Tinto Aragonés ◦Note: Garnacha Tintorera is a synonym for Alicante Bouschet, not Grenache ◦France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat ◦Italy: Cannonau (Sardinia), Tocai Rosso, Bordò ◦Note: The Sardinian grapes Garnaccia and Granazza, previously thought to be synonymous with Grenache, are genetically distinct •Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought •Preferred Soil Type: Hot, dry, stony soils (such as schist or granite) •Associated Classic Soil Types: ◦Châteauneuf-du-Pape: Galets ◦Priorat: Llicorella •Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo |
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•Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie ◦Possible Volatile Acidity, Oxidation ◦Floral: Red Flowers ◦Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs ◦Spice: Curing Spices, Black Pepper, Licorice ◦Other: Powdered Sugar, Possible Old Leather/Brettanomyces ◦Earth: Moderate Minerality, Crushed Vitamin ◦Oak: Neutral to Moderate Use of New French or American Oak •Structure: Dry (with a Ripe, Sappy Attack), Moderate Plus to Full Body, Moderate Tannin, Moderate Acidity, High Alcohol |
Australian Grenache
•Synonyms: ◦Spain: Garnacha Tinta, Garnatxa, Lladoner, Uva di Spagna, Tintilo de Rota, Tinto Menudo, Roussillon Tinto, Tinto Aragonés ◦Note: Garnacha Tintorera is a synonym for Alicante Bouschet, not Grenache ◦France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat ◦Italy: Cannonau (Sardinia), Tocai Rosso, Bordò ◦Note: The Sardinian grapes Garnaccia and Granazza, previously thought to be synonymous with Grenache, are genetically distinct •Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought •Preferred Soil Type: Hot, dry, stony soils (such as schist or granite) •Associated Classic Soil Types: ◦Châteauneuf-du-Pape: Galets ◦Priorat: Llicorella •Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo |
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•Visual: Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim
•Aromas/Flavors: Moderate Plus to High Intensity ◦Fruit: Ripe/Lush Black Fruit (Black Raspberry, Black Cherry, Blackberry), Ripe/Lush Blue Fruit (Concord Grape Jam, Blueberry, Plum), Lush Red Fruit (Raspberry Liqueur), Fig, Raisin, Prune ◦Floral: Purple and Red Flowers, Violets, Damson Flowers (floral aromatics are especially expressive in higher altitude wines) ◦Herbal/Green: may have slight green notes ◦Earth: Moderate Minus to Moderate Minerality, Clay/Mud (particularly at lower elevations) ◦Oak: Low to High Use of New French and/or American Oak, Vanilla, Baking Spices, Chocolate, Cinnamon •Structure: Dry (with Ripe Attack), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol |
Mendoza Malbec
•Synonyms: France: Côt (Cahors and Loire Valley), Auxerrois (Cahors), Pressac (Bordeaux Right Bank), Vesparo, Pied Rouge, Jacobain, Grifforin, Malbeck (the latter is also used in Argentina) •Viticultural Characteristics: Thick-Skinned, Early-Budding, Early-Ripening (for a Bordeaux variety), Medium Berry Size, Loose Clusters, Susceptible to Frost and Many Diseases, Resistance to Oidium •Preferred Soil Type: various •Common Blending Partners: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot |
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•Visual: Ruby Color with Garnet Tones, Moderate to Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake ◦Floral: Purple Flowers, Violets ◦Herbal: Mint, Bay Leaf, Fern, Tobacco ◦Spice: Licorice/Anise, Christmas Spice ◦Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle ◦Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla •Structure: Dry, Moderate to Moderate Plus Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol |
Right Bank Bordeaux
•Synonyms: ◦France: Merlau ◦Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube ◦Hungary: Médoc Noir •Viticultural Characteristics: Thinner-skinned than Cabernet Sauvignon (Merlot flowers and ripens up to two weeks earlier than Cabernet), Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot •Preferred Soil Type: cool, moisture-retaining soils, such as clay •Associated Classic Soil Types: ◦Pomerol: Crasse de Fer (iron-rich clay) •Common Blending Partners: Cabernet Sauvignon, Cabernet Franc |
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•Visual: Ruby Color with Blue Tones, Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune ◦Floral: Purple Flowers, Violets ◦Herbal: Fern, Bay Leaf, Sage ◦Spice: Christmas Spice, Licorice/Anise ◦Earth: Low to Moderate Minerality ◦Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla •Structure: Dry (with Ripe Attack), Moderate Plus to Full Body, Moderate to Moderate Plus Tannin, Moderate Acidity, High Alcohol |
Napa Merlot
•Synonyms: ◦France: Merlau ◦Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube ◦Hungary: Médoc Noir •Viticultural Characteristics: Thinner-skinned than Cabernet Sauvignon (Merlot flowers and ripens up to two weeks earlier than Cabernet), Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot •Preferred Soil Type: cool, moisture-retaining soils, such as clay •Associated Classic Soil Types: ◦Pomerol: Crasse de Fer (iron-rich clay) •Common Blending Partners: Cabernet Sauvignon, Cabernet Franc |
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•Visual: Dark Ruby Color, Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe Black Fruit (Blackberry, Black Raspberry, Black Cherry), Blue Fruit (Blueberry, Plum, Prune), Red Fruit (Red Plum, Red Cherry) ◦Flowers: Purple Flowers ◦Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco ◦Spice: Bitter Chocolate, Black Pepper, Curing Spices ◦Other: Hung/Cured Meats, Animal/Feral, Game, Saddle Leather ◦Earth: Moderate Plus to High Minerality, Forest Floor, Dusty ◦Oak: Large Neutral Cask, Coffee, Cinnamon •Structure: Dry, Full Body, High Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol |
Mourvèdre
•Synonyms: ◦Spain: Monastrell ◦France: Balzac, Esparte ◦US/Australia: Mataro •Viticultural Characteristics: Thick-Skinned, Late-Budding, Late-Ripening •Preferred Soil Type: cool clay soils •Common Blending Partners: Syrah, Grenache, Cinsault, Carignan |
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•Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry ◦Significant Volatile Acidity, Oxidation ◦Floral: Heady Floral Character, Roses, Violets ◦Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark ◦Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice ◦Other: Tar, Leather ◦Earth: High Minerality, Truffle, Mushroom, Dust, Organic Earth ◦Oak: Neutral Large Casks (Slavonian Oak and Chestnut Botti are considered traditional casks ) •Structure: Bone Dry, Moderate Plus to Full Body, High Tannin, Moderate Plus to High Acidity, Moderate Plus to High Alcohol |
Barolo
•Synonyms: ◦Italy: Spanna (Piedmont), Chiavennasca (Valtellina), Picotendro, Picoutener (Valle d'Aosta, Carema) •Viticultural Characteristics: Thin-Skinned, Early-Budding, Late-Ripening (at least 2 weeks after Barbera and 4 weeks after Dolcetto), Susceptible to Oidium, Resistance to Downy Mildew and Botrytis/Grey Rot, Prone to Mutation •Biotypes (Distinct Strains) of Nebbiolo: ◦Langhe: Lampia, Michet, Rosè, Bolla ◦Valtellina: Briotti, Chiavennascone, Intagliata ◦Valle d'Aosta: Picoutener •Preferred Soil Type: calcareous and sandy soils •Associated Classic Soil Types: ◦Tortonian (calcareous marl) ◦Helvetian (sandstone) •Common Blending Partners: Nebbiolo is classically produced as a single varietal wine |
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•Visual: Ruby Color, Moderate Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry ◦Floral: Purple and Red Flowers, Potpourri ◦Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf ◦Spice: Red Licorice, Oak Spices ◦Other: Cola, Cola Nut ◦Earth: Moderate Plus Minerality, Wet Leaves, Compost, Mushroom, Forest Floor ◦Oak: Moderate to High Use of New French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel •Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol |
Willamette Valley Pinot Noir
•Synonyms: ◦France: Noirien, Franc Pineau, Morillon (Morey-St-Denis), Plant Doré (Champagne), Salvagnin (Jura) ◦Italy: Pinot Nero, Pignola ◦Germany: Spätburgunder, Blauburgunder, Blauer Klevner ◦Austria: Klevner ◦Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Rouci (Czech Republic) •Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Fungal Diseases (Downy and Powdery Mildew), Leaf Roll Virus and Rot, Prone to Mutation •Preferred Soil Type: well-drained, calcareous soils and marly loam •Common Blending Partners: Chardonnay, Gamay, Meunier |
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•Visual: High Clarity, Bright Ruby Color, Moderate Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune ◦Floral: Purple and Red Flowers, Potpourri ◦Herbal: Tea Leaf, Citrus Zest/Peel ◦Spice: Red Licorice, Clove, Cinnamon ◦Other: Cola, Cola Nut ◦Earth: Moderate Minerality ◦Oak: Moderate Plus to High Use of New French Oak (1/3 or more new barrels), Toast, Vanilla Bean, Smoke, Baking Spices, Clove, Cinnamon, Roasted Nut, Caramel •Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol |
Russian River Valley Pinot Noir
•Synonyms: ◦France: Noirien, Franc Pineau, Morillon (Morey-St-Denis), Plant Doré (Champagne), Salvagnin (Jura) ◦Italy: Pinot Nero, Pignola ◦Germany: Spätburgunder, Blauburgunder, Blauer Klevner ◦Austria: Klevner ◦Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Rouci (Czech Republic) •Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Fungal Diseases (Downy and Powdery Mildew), Leaf Roll Virus and Rot, Prone to Mutation •Preferred Soil Type: well-drained, calcareous soils and marly loam •Common Blending Partners: Chardonnay, Gamay, Meunier |
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•Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato ◦Possible Stem Inclusion ◦Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri ◦Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash ◦Spice: Red Licorice, Anise, Clove ◦Other: Game, Leather ◦Earth: Moderate to High Minerality, Flouride, Limestone, Mushroom/Forest Floor, Damp Leaves ◦Oak: Neutral to High Use of New French Oak, Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Roasted Nut, Caramel •Structure: Dry, Moderate to Moderate Plus Body, Moderate Minus to Moderate Plus Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol |
Côte d'Or Pinot Noir
•Synonyms: ◦France: Noirien, Franc Pineau, Morillon (Morey-St-Denis), Plant Doré (Champagne), Salvagnin (Jura) ◦Italy: Pinot Nero, Pignola ◦Germany: Spätburgunder, Blauburgunder, Blauer Klevner ◦Austria: Klevner ◦Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Rouci (Czech Republic) •Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Fungal Diseases (Downy and Powdery Mildew), Leaf Roll Virus and Rot, Prone to Mutation •Preferred Soil Type: well-drained, calcareous soils and marly loam •Common Blending Partners: Chardonnay, Gamay, Meunier |
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•Visual: Dark Ruby/Purple, Moderate Plus Concentration, Stained Tears
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Roasted/Charred Black and Red Fruit, Blackberry, Black Cherry, Slight Fig ◦Significant Brettanomyces: Saddle Leather, Clove, Smoke, Band-Aid ◦Other: Sanguine/Blood, Fresh Paint, Rubber/Burnt Rubber, Barbecue ◦Oak: Moderate to High Use of New Oak •Structure: Dry, Moderate Plus Body, Moderate Tannin, Moderate Plus Acidity, Moderate Plus Alcohol |
South Africa Pinotage
•Preferred Soil Type: Moisture-retaining soils •Common Blending Partners: Pinotage may be produced as a varietal wine, or it may be encountered as an element of South African "Cape Blends |
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•Visual: ◦Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration •Aromas/Flavors: ◦Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato ◦Floral: Dried Flowers, Potpourri ◦Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root ◦Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices ◦Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar ◦Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth ◦Oak: ■Chianti: None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels) ■-: Large Neutral Cask with Possible Mixed Use of French Oak Barriques ■Note: Classic examples of both do not see any significant new wood. •Structure: ◦Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Moderate Plus to High Tannin, Moderate Plus to High Acidity, Moderate to High Alcohol |
Chianti and Brunello di Montalcino
•Preferred Soil Type: Low-vigor, calcareous soils •Associated Classic Soil Types: ◦Chianti Classico: Galestro (soft marl)◦ ◦Montalcino/Chianti: Alberese (sandstone) •Common Blending Partners: Canaiolo Nero, Colorino, Cabernet Sauvignon Synonyms: ◦Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy) ◦Corsica: Nielluccio (although some suggest this is an indigenous grape to Corsica, it is likely a biotype of Sangiovese) Brunello: Bone Dry to Dry, Full Body, High Tannin, High Acidity, Moderate Plus to High Alcohol |
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•Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears
•Aromas/Flavors: High Intensity ◦Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry ◦Floral: Purple and Red Flowers, Lavender ◦Hebal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary ◦Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake ◦Other: Bitter Chocolate, Smoke, Grilled Meat ◦Earth: Low to Moderate Minerality ◦Oak: Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple •Structure: Dry (often with 2-4 g/l of RS), Full Body, Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol |
South Australia Shiraz
•Synonyms: ◦Australia: Shiraz, Hermitage ◦France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Serène, Marsanne Noir ◦Argentina: Balsamina •Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease •Preferred Soil Type: Well-drained, poor rocky soils •Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon |
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•Visual: Ruby/Purple Color, Moderate Plus to High Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry) ◦Possible Carbonic Maceration and/or Stem Inclusion ◦Floral: Purple and Red Flowers, Lavender, Violets ◦Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary ◦Spice: White/Black Pepper, Curing Spices, Juniper ◦Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces) ◦Earth: Moderate Plus to High Minerality, Granite, Crushed Rock ◦Oak: Neutral Barrel/Cask or Low to Moderate Use of New French Oak •Structure: Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol |
Northern Rhône Syrah
•Synonyms: ◦Australia: Shiraz, Hermitage ◦France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Serène, Marsanne Noir ◦Argentina: Balsamina •Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease •Preferred Soil Type: Well-drained, poor rocky soils •Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon |
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•Visual: Ruby, Moderate Minus to Moderate Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum ◦Significant Oxidation and Brettanomyces for some Styles ◦Floral: Red and Dried Flowers ◦Herbal: Tobacco, Dill ◦Other: Sweet and Sour Sauce, Iodine, Leather, Spice ◦Earth: Moderate to HIgh Minerality, Baked Earth, Clay, Compost ◦Oak: Low to Moderate Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood •Structure: Dry, Moderate Plus Body, Moderate to Moderate Plus Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol |
Tempranillo
Structure for Rioja •Synonyms: ◦Spain: Cencibel (Valdepeñas), Tinto Fino (Ribera del Duero), Tinto del País (Ribera del Duero), Tinto de Toro (Toro), Ull de Llebre/Ojo de Liebre (Catalonia), Jancivera (Manchuela), Tinto Madrid, Grenache de Logrono ◦Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal) ◦Argentina: Tempranilla •Viticultural Characteristics: Thin-Skinned, Late-Budding, Early-Ripening, Susceptible to Rot and Disease •Preferred Soil Type: Calcareous soils •Common Blending Partners: Garnacha, Graciano, Carignan |
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•Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)
•Aromas/Flavors: Moderate Plus to High Intensity of Aromas ◦Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot ◦Non-Fruit: Black Pepper, Briar, Slight Potting Soil/Turned Earth ◦Oak: Neutral to Moderate Use of New American Oak, French Oak, or Mixed Barrels: Vanilla, Sawdust, Coconut, Chocolate, Mocha, Coffee, Caramel, Dillweed, Cinnamon •Structure: Dry (often with perceptible RS), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol |
Dry Creek Valley Zinfandel
•Synonyms: ◦Croatia: Crljenak Kaštelanski ◦Puglia, Italy: Primitivo •Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-RIpening, Compact Clusters •Preferred Soil Type: •Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other "Mixed Blacks" |
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•Visual: Pale Straw with Hints of Green, Moderate Minus Concentration, Slight Residual Gas (in youth)
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe Citrus (Orange, Meyer Lemon, Ruby Red Grapefruit), Stone Fruit (White Peach, Peach Pit, Apricot, Nectarine), Green Apple, Melon ◦Floral: White and Yellow Flowers, Citrus and Apple Blossoms ◦Other: Bubblegum, Agave, Slight Beer Yeast, Leesy, Saline ◦Earth: Moderate Plus Minerality ◦Oak: None •Structure: Dry, Moderate Body, Moderate Plus Acidity, Moderate Alcohol |
Rías Baixas Albariño
Synonyms: ◦Spain: Galego, Azal Blanco ◦Portugal: Alvarinho, Cainho Branco, Galeguinho •Viticultural Characteristics: Resistance to Downy Mildew •Preferred Soil Type: sand and alluvial topsoils with rocky subsoil (such as granite) •Common Blending Partners: Treixadura, Loureiro, Caiño Blanco ariño |
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•Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration
•Aromas/Flavors: Moderate Intensity ◦Fruit: Tart to Just Ripe Tree Fruit (Green Apple, Yellow Apple, Green Pear), Citrus (Lemon) ◦Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage ◦Oxidative Notes (if neutral barrels are employed): Hazelnut, Almond, Cheese Rind ◦Floral: Faint White Flowers, Apple Blossoms, Hawthorne, Acacia ◦Earth: High Minerality, Stony, Chalk, Saline/Seaspray, Oyster Shell, Button Mushroom ◦Oak: None or Neutral Barrel •Structure: Bone Dry to Dry, Moderate to Moderate Plus Body, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol |
Chablis
•Synonyms: ◦France: Beaunois (Chablis), Melon d’Arbois (northern Jura), Gamay Blanc (southern Jura), Epinette (Champagne), Pinot Blanc à Cramant (Champagne), Arnaison (Touraine), Morillon (Yonne), Plat de Tonnerre (Yonne), Rousseau (Saône), Petite Sainte-Marie (Savoie), Petit Chatey (Jura) ◦Austria: Feinburgunder, Morillon ◦Italy: Gelber Weißerburgunder (Alto Adige) ◦Germany: Weißer Clevner •Viticultural Characteristics: Thin-Skinned, Early-Budding, Susceptible to Grey Rot/Botrytis, Susceptible to Millerandage |
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•Visual: Straw to Yellow/Pale Gold, Moderate to Moderate Plus Concentration
•Aromas/Flavors: Moderate to Moderate Plus Intensity ◦Fruit: Tree Fruits (Green/Yellow Apple, Pear, Quince), Citrus (Lemon), Melon, Stone Fruit (White Peach, Yellow Cherry) ◦Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage ◦Oxidative Notes: Almond, Hazelnut, Cheese Rind ◦Malolactic Notes: Slight Butter, Crème Fraiche/Sour Cream ◦Floral: White Flowers, Acacia, Hawthorne, Honeysuckle, Apple Blossoms ◦Other: Slight Spice, Slight Savory Herbs ◦Earth: Moderate to High Minerality, Limestone, Button Mushroom ◦Oak: Low to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Cinnamon, Toast, Smoke ◦Bottle Age Aromas: Truffle, Honey, Nut •Structure: Dry, Moderate to Full Body, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol |
Côte de Beaune Chardonnay
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•Visual: Yellow/Pale Gold, Moderate Plus Concentration
•Aromas/Flavors: Moderate to Moderate Plus Intensity ◦Fruit: Ripe Tree Fruits (Yellow Apple, Baked Pear), Ripe Citrus (Meyer Lemon), Ripe Apricot, Tropical Fruits (Ripe Pineapple, Mango), Melon ◦Floral: White Flowers, Apple Blossoms, Honeysuckle ◦Oxidative Notes: Hazelnut, Almond ◦Malolactic Notes: Butter, Yogurt, Crème Fraiche/Sour Cream ◦Other: Sweet/Canned Corn ◦Earth: Low Minerality, Slight Limestone ◦Oak: Moderate to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Vanilla, Pie Crust, Toast •Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Moderate Acidity, Moderate Plus to High Alcohol |
Oak-Driven California Chardonnay
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•Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration
•Aromas/Flavors: Moderate to Moderate Plus Intensity of Aromas ◦Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Orange, Lemon), Demi-Sec examples may also reveal Melon and Tropical Fruit Notes ◦Sulphuric Note (in youth) ◦Oxidative Notes: Slight Bruised Apple, Bitter Nut, Almond, Cheese Rind/Soft Cheese ◦Floral: Orange Blossoms, Jasmine, Honeysuckle, Fragrant White Flowers ◦Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark ◦Botrytis (possible): Honey (particularly with Bottle Age), Ginger, Marmalade ◦Other: Wet Wool, Lanolin ◦Earth: Moderate Plus to High Minerality, Damp Straw, Limestone/Tuffeau, Wet Stones, White Mushroom ◦Oak: None or Neutral Cask •Structure: Dry to Off Dry (dry examples typically have slight RS), Moderate Body, High Acidity, Moderate Minus to Moderate Alcohol |
Vouvray Sec/Demi-Sec
•Synonyms: ◦South Africa: Steen ◦France: Pineau de la Loire, Pineau d'Anjou, Pineau (Loire Valley) ◦South America: Pinot Bianco •Viticultural Characteristics: Thin-Skinned, Early-Budding, Late-Ripening (in cool climates), Susceptible to Botrytis/Grey Rot, Susceptible to Oidium, Resistance to Downy Mildew •Preferred Soil Type: calcareous soils •Associated Classic Soil Types: ◦Touraine: Tuffeau •Common Blending Partners: Classic examples of Chenin Blanc are varietal wines, but it may be blended with Chardonnay, Colombard, or Sauvignon Blanc for basic and bulk wines |
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•Visual: Pale Yellow/Gold, Moderate Plus Concentration
•Aromas/Flavors: ◦Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Bergamot, Lemon), Dried Apricot ◦Oxidative Notes: Bruised/Rotten Apple, Cider, Bitter Nut, Almond/Marzipan, Pistachio, Cheese Rind/Soft Cheese ◦Floral: Honeysuckle, Jasmine, White Flowers ◦Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark ◦Botrytis (possible): Honey (particularly with bottle age), Saffron, Ginger, Marmalade ◦Other: Wet Wool, Lanolin ◦Earth: Moderate Plus to High Minerality, Damp Straw, Schist, Wet Stones, White Mushroom ◦Oak: None or Neutral Cask •Structure: Dry, Moderate Plus to Full Body, High Levels of Extract, High Acidity, Moderate Plus to High Alcohol |
Savennières
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•Visual: Straw with Hints of Green, Moderate to Moderate Plus Concentration
•Aromas/Flavors: Moderate Plus Intensity of Aromas ◦Fruit: Citrus (Grapefruit, Lemon, Lime, Orange), Ripe Stone Fruit (Peach, Apricot, Yellow Cherry, White Plum), Red/Yellow Apple, Slight Dried and/or Tropical Fruit Character ◦Floral: White Flowers ◦Spice: White Pepper, Wasabi, Radish, Lentils ◦Green/Herbal: Slight Chive, Tarragon, Sage ◦Slight Oxidation: Blanched Almond, Nut ◦Botrytis: Slight Ginger, Honey, Saffron ◦Earth: Moderate to High Minerality, Stony, Granitic ◦Other: Leesy, Smoke ◦Oak: None or Neutral Large Cask •Structure: Dry, Moderate Plus Body, Moderate Plus Acidity, Moderate Plus to High Alcohol |
Wachau Smaragd and Kremstal/Kamptal Reserve Grüner Veltliner
•Synonyms: ◦Austria: Weißgipfler, Manhardsrebe, Grünmuskateller ◦Czech Republic: Veltlinské Zelené ◦Slovakia: Zelini Veltlinec ◦Hungary: Zöldveltelini ◦Other: Gru-Ve •Viticultural Characteristics: Mid- to Late-Budding, Mid- to Late-Ripening, Susceptible to Downy Mildew •Preferred Soil Type: gneiss, loess, other weathered primary rock •Common Blending Partners: Grüner Veltliner is typically vinified as a single variety |
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•Visual: Pale Straw with Hints of Green, Moderate Minus Concentration, Slight Residual Gas (in youth)
•Aromas/Flavors: Moderate to Moderate Plus Intensity ◦Fruit: Citrus (Grapefruit, Lime, Lemon), Under-ripe to Ripe Stone Fruit (White Peach, Nectarine, Yellow Cherry, Green Plum), Green Apple ◦Floral: White Flowers ◦Spice: White Pepper, Wasabi, Peppery Greens (Arugula, Watercress), Radish, Lentils ◦Green/Herbal: Sugar Snap Pea/Crisp Green Vegetable, Celery, Tarragon, Chive/Chive Blossom ◦Botrytis: None ◦Earth: High Minerality, Stony, Granitic ◦Other: Leesy, Smoke ◦Oak: None •Structure: Dry, Moderate Body, Moderate Plus Acidity, Moderate Alcohol |
Wachau Federspiel and Kremstal/Kamptal Classic Grüner Veltliner
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•Visual: Yellow/Gold, Moderate Plus to High Concentration
•Aromas/Flavors: High (Heady) Intensity ◦Fruit: Tropical Fruit (Lychee, Pineapple, Tropical Fruit Punch), Ripe Stone Fruit (Peach Jam, Dried Apricot), Citrus (Orange Marmalade, Grapefruit Pith) ◦Floral: Roses, Floral Perfume ◦Spice: Cinnamon, Clove, Gingerbread, Musk, Potpourri, Exotic Spices ◦Other: Honey, Bergamot Oil, Face Lotion/Perfumed Hand Soap ◦Earth: Moderate to Moderate Plus Minerality ◦Oak: None or Neutral Cask •Structure: Dry to Off Dry, Moderate Plus to Full-Body, Moderate Acidity, Moderate Plus to High Alcohol, Phenolic Bitterness |
Alsatian Gewurztraminer
•Synonyms: ◦Alsace: Traminer, Rotclevner, Rousselet, Frenscher, Edeltraube ◦Other France: Traminer Musqué, Traminer Aromatique, Traminer Parfumé, Gentil-Duret Rouge, Gris Rouge ◦Germany: Dreimanner, Christkindltraube, Rotedel, Rotfranke, Frankisch, Kleinweiner ◦Italy: Traminer Aromatico, Flaischwiner ◦Austria: Roter Nurnberger, Ranfoliza ◦Hungary: Fuszeres, Tramini ◦Romania: Traminer Roz •Viticultural Characteristics: Thick-Skinned, Early-Budding, Mid-Ripening, Uneven Ripening, Susceptible to Coulure •Preferred Soil Type: loamy and heavy clay soils •Common Blending Partners: While often vinified as a single variety, Gewürztraminer may be blended with other Alsatian white grapes (Riesling, Pinot Gris, Pinot Blanc, etc.) |
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•Visual: Yellow Color with Hints of Gold and Green, Moderate Plus to High Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Ripe Stone Fruit (Apricot, Apricot Kernel, White Peach, White Plum), RIpe Tree Fruit (Quince, Pear, Baked Apple), Melon, Orange Marmalade, Citron/Lemon Oil ◦Oxidation Notes: Almond/Marzipan, Hazelnut ◦Malolactic Notes: Butter, Cream ◦Floral: White Flowers, Honeysuckle, Acacia ◦Herbal/Green: Green Olive, Thyme, Pine ◦Spice: Cinnamon, Musk ◦Other: Beeswax, Honey, Parsnip, Root Beer ◦Earth: Moderate to High Minerality, Granitic/Stony ◦Oak: Neutral Casks or Low to Moderate Use of New French Oak, Vanilla Pod, Toast, Smoke, Baking Spices •Structure: Dry, Moderate Plus to Full Body, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol, Phenolic Bitterness |
Hermitage and Crozes-Hermitage Blanc
Marsanne •Synonyms: ◦France: Grosse Roussette (Savoie) ◦Switzerland: Ermitage ◦Spain: Marsana •Viticultural Characteristics: Mid-Ripening •Preferred Soil Type: Stony, low-vigor soils •Common Blending Partners: Roussanne, Viognier |
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•Visual: Watery to Pale Straw with Hints of Green, Low to Moderate Minus Concentration, Slight Residual Gas (in youth)
•Aromas/Flavors: Moderate Minus to Moderate Intensity ◦Fruit: Tart Citrus (Lemon, Lime), Tart Tree Fruit (Green Apple, Green Pear), Under-ripe Stone Fruit (White Peach, Nectarine) ◦Floral: Faint White Flowers ◦Herbal/Root: Dandelion Greens, Nettles, Savory Herbs, Peppery Greens, Turnip/Root Vegetable ◦Sur Lie: Leesy, Yeast, Sourdough, Sour Beer, Slight Cream ◦Earth: High Minerality, Saline/Brine, Sea Salt, Wet Stones ◦Oak: None •Structure: Bone Dry to Dry, Moderate Minus to Moderate Body, High Acidity, Moderate Alcohol |
Sur Lie" Muscadet Sèvre-et-Maine•Synonyms: ◦France: Muscadet, Gros Auxerrois, Gamay Blanc à Feuilles Rondes
◦Note: A large amount of "Pinot Blanc" planted in California in the 1970s was determined through DNA testing to be Melon de Bourgogne •Viticultural Characteristics: High-Yielding, Early-Budding, Early-Ripening, Resistance to Cold and Frost, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot •Preferred Soil Type: stony, mineral-rich schistous soils Melon de Bourgogne •Common Blending Partners: Melon de Bourgogne is typically vinified as a single variety |
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•Visual: Straw, Moderate Concentration
•Aromas/Flavors: High (Heady) Intensity ◦Fruit: Candied Citrus (Orange, Tangerine), Ripe Stone Fruit (Yellow Peach, Apricot), Tropical Fruit (Pineapple, Mango), Melon Liqueur, Grape ◦Floral: White, Yellow and Red Flowers, Honeysuckle, Rose, Orange Blossoms, Lilacs, Elderflower ◦Other: Honey ◦Oak: None •Structure: Dessert Sweet (at least 110 g/l residual sugar), Full Body, Moderate Acidity, High Alcohol (fortified |
Muscat de Beaumes-de-Venise
•Synonyms: ◦Italy: Moscato Bianco, Moscato Canelli (Asti) ◦France: Muscat d'Alsace, Muscat Lunel, Muscat de Frontignan ◦Hungary: Sárgamuskotály (Tokaj) ◦Spain: Moscatel de Grano Menudo ◦Germany: Muskateller ◦South Africa: Muskadel, Muscat de Frontignan ◦Australia: Muscat de Frontignan ◦Greece: Moschato Aspro ◦Russia: Tamyanka ◦California: White Muscat ◦Note: Muscat of Alexandria (Hanepoot), Muscat of Hamburg, and Muscat Ottonel are distinct varieties. ◦Color Mutations of Muscat Blanc à Petits Grains: Yellow Muscat (Gelber Muskateller), Brown Muscat (Frontignac), Red Muscat (Roter Muskateller) •Viticultural Characteristics: Early-Budding, Late-Ripening, Susceptible to Fungal Disease, Susceptible to Leaf Roll Virus, Low-Yielding •Preferred Soil Type: •Common Blending Partners: Muscat may be blended with other varieties in small proportions to add aroma, but it is often vinified as a single variety. |
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•Visual: Straw/Yellow, Moderate to Moderate Plus Concentration
•Aromas/Flavors: High (Heady) Intensity ◦Fruit: Ripe Citrus (Orange, Tangerine), Ripe Tree Fruit (Yellow Pear), Ripe Stone Fruit (Yellow Peach, Apricot), Tropical Fruit (Pineapple, Mango), Melon, Grape ◦Floral: White, Yellow and Red Flowers, Honeysuckle, Rose, Orange Blossoms, Lilacs, Elderflower ◦Herbal/Green: Slight Vegetative Notes ◦Spice: Musk, Potpourri, Cinnamon, Licorice ◦Earth: Moderate to Moderate Plus Minerality, Stony, Button Mushroom, Damp Cellar ◦Oak: None or Large Neutral Cask •Structure: Dry, Moderate Body, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol, Phenolic Bitterness |
Alsace Muscat:
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•Visual: Pale Straw with Hints of Green (possibly with slight copper and pink tones), Moderate Concentration
•Aromas/Flavors: Moderate Intensity ◦Fruit: Citrus (Lemon), Tree Fruit (Red and Yellow Apple), Creamy Stone Fruit (White Peach, Nectarine), Melon ◦Floral: White and Yellow Flowers ◦Herbal: Watercress/Arugula ◦Other: Peanut Shell, Lager Yeast/Stale Beer ◦Earth: Moderate to Moderate Plus Minerality, Stone/Chalk, Ashen Notes, Saline ◦Oak: None •Structure: Dry, Moderate Body, Moderate Plus Acidity, Moderate Alcohol, Slight Phenolic Bitterness |
Pinot Grigio
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•Visual: Yellow/Pale Gold (possibly with slight copper and pink tones), Moderate to Moderate Plus Concentration
•Aromas/Flavors: Moderate to Moderate Plus Intensity ◦Fruit: Stone Fruit (Apricot, Yellow Peach), Candied Citrus (Meyer Lemon, Orange), Ripe Tree Fruit (Baked Apple, Quince), Tropical Notes (Pineapple), Banana/Banana Peel ◦Floral: Faint White Flowers, Apple Blossoms, Honeysuckle ◦Spice: Exotic Spices, Musk, Cinnamon ◦Botrytis: Honey, Ginger ◦Other: Beeswax, Damp Cellar, Nutty, Bitter Almond ◦Earth: Moderate to High Minerality, Mushroom/Forest Floor ◦Oak: Large Neutral Oak Casks •Structure: Dry to Medium Sweet, Moderate Plus Body, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol, Phenolic Bitterness |
Alsatian Pinot Gris
•Synonyms: ◦Italy: Pinot Grigio ◦France: Pinot Beurot (Burgundy), Malvoisie (Savoie, Loire), Tokay d'Alsace (banned synonym in Alsace), Gris Cordelier, Fauvet, Auvernat Gris, Petit Gris, Fromentot ◦Germany: Rülander, Grauburgunder, Grauklevner ◦Hungary: Szürkebarat, Grauer Mönch ◦Switzerland: Malvoisie de Valais ◦Slovenia/Croatia: Rulandac Sivi •Viticultural Characteristics: Late-Budding, Mid-Ripening, Resistance to Pests and Most Diseases, Susceptible to Botrytis/Grey Rot •Alsatian Biotypes of Pinot Gris: ◦Gros Grains: larger berries, higher-yielding ◦Petits Grains: smaller berries, lower-yielding, much rarer •Preferred Soil Type: deep and fertile soils with high mineral content •Common Blending Partners: While often vinified as a single variety, Pinot Gris may be blended with other Alsatian white grapes (Riesling, Pinot Blanc, Gewurztraminer, etc.) |
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•Visual: Pale Straw with Hints of Gold and Green, Moderate Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Ripe Citrus (Lime, Lime Candy, Lemon), Stone Fruit (White Peach, White Nectarine), Tart Tree Fruit (Green Apple), Slight Tropical Fruit (Passion Fruit, Guava) ◦Sulphuric Note (in youth) ◦Floral: White Flowers, Purple Flowers, Linden/Lime Blossoms, Roses ◦Other: Slight Spice, Kerosene/Petrol, Margarita Salt, "Fresh Tennis Ball" ◦Earth: Moderate to Moderate Plus Minerality, Slate, Steely ◦Oak: None •Structure: Bone Dry to Dry, Moderate to Moderate Plus Body, High Acidity, Moderate to Moderate Plus Alcohol |
Clare Valley/Eden Valley Riesling
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•Visual: Yellow/Gold with Hints of Green, Moderate Plus Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Ripe and Cooked Tree Fruits (Yellow Apple, Baked Pear, Quince), Citrus (Lemon, Citronella, Grapefruit), Stone Fruit (Yellow Peach, Stewed Apricot), Tropical Fruit (Pineapple), Banana/Banana Peel ◦Sulphuric Note (in youth) ◦Floral: White Flowers, Honeysuckle, Jasmine ◦Botrytis: Ginger, Honey, Saffron ◦Spice: Cardamom, Anise, Fennel ◦Other: Smoke, Candlewax, Slight Petrol ◦Earth: High Minerality, White Mushroom ◦Oak: None or Large Neutral Cask ◦Bottle Age Aromas: Honey, Petrol, Paraffin, Marzipan, Browned Toast •Structure: Dry, Moderate to Moderate Plus Body, High Acidity, Moderate Plus to High Alcohol |
Dry Alsace Riesling
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•Visual: Star-Bright, Straw with Hints of Pale Gold and Green, Moderate Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Ripe Tree Fruits (Yellow Apple, Pear, Quince), Fresh Citrus/Citrus Peel (Grapefruit, Orange, Meyer Lemon), Stone Fruits (Nectarine, White Peach, Apricot, Cherry), Melon ◦Sulphuric Note (in youth) ◦Floral: White Flowers, Wildflowers, Honeysuckle, Jasmine, Fruit Tree Blossoms ◦Botrytis: Ginger, Honey, Saffron ◦Slight Herbal/Spice: Lemongrass ◦Other: Slight Smoke, Candlewax, Panna Cotta/Meringue, Slight Petrol ◦Earth: High Minerality, Granite, Slate, Crushed Rock ◦Oak: None or Large Neutral Cask ◦Bottle Age Aromas: Honey, Petrol, Paraffin, Herbs (Marjoram, Spearmint) •Structure: Off Dry to Medium Sweet, Moderate Minus Body, High Acidity, Moderate Minus Alcohol |
Rheingau Spätlese
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•Visual: Brilliant, Watery White with Hints of Green, Low Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Tart Tree Fruits (Green Apple, Bosc Pear, Quince), Citrus/Citrus Peel (Lemon, Lime, Grapefruit), Stone Fruit (White Peach, White Plum, Nectarine), Blackcurrant ◦Sulphuric Note (in youth) ◦Floral: White Flowers, Jasmine, Fruit Tree Blossoms ◦Other: Slight Smoke, Candlewax, Panna Cotta/Meringue, Slight Petrol ◦Earth: High Minerality, Slate, Crushed Rock ◦Oak: None or Large Neutral Cask ◦Bottle Age Aromas: Honey, Petrol, Paraffin •Structure: Off Dry, Light Body, High Acidity, Low Alcohol |
Mosel Kabinett Riesling
•Synonyms: ◦Germany: Weißer Riesling (Germany and Austria), Johannisberger (Germany and Switzerland), Moselriesling, Rheinriesling, Rössling, Rieslinger, Pfefferl, Niederländer, Klingelberger, Gräfenberger, Kastellberger, Karbacher Riesling, Kleinriesling, Kleingriesler, Weißer Kleiner Riesling, Gewürztraube ◦California: Johannisberg Riesling ◦USA: White Riesling ◦Australia: Rhine Riesling ◦Italy: Riesling Renano ◦Croatia: Rajinski Rizling ◦Slovenia: Renski Rizling ◦Bulgaria: Rizling ◦Romania: Reynai ◦France: Petracine (Moselle), Gentil Aromatique ◦Note: Gray Riesling, Emerald Riesling, Cape Riesling, Hunter Riesling, Italian Riesling (Welschriesling) are distinct grapes, not synonyms for the noble Riesling •Viticultural Characteristics: Late-Budding, Early-Ripening (in warmer climates), Cold-Resistant, Susceptible to Coulure and Grey Rot/Botrytis •Preferred Soil Type: slate and other well-drained, poor soils •Associated "Classic" Soil Types: ◦Mosel: Devonian Blue Slate •Common Blending Partners: Riesling is usually vinified as a single variety |
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•Visual: Yellow/Pale Gold Color with Hints of Green, Moderate Plus Concentration
•Aromas/Flavors: Moderate Intensity of Aromas ◦Fruit: Citrus (Grapefruit, Lemon), Tropical Fruit (Pineapple, Passion Fruit), Tree Fruit (Green Fig, Green/Yellow Apple), Melon, Stone Fruit (Nectarine, Peach, Apricot) ◦Floral: Honeysuckle, Faint White Flowers ◦Herbal/Green/Pyrazine: Cut Grass, Celery Seed/Celery ◦Earth: Gravel, Wet Rocks ◦Other: Beeswax, Lanolin, Cream Soda, Sunflower Seed ◦Oak: Moderate to High (50%) Use of New French Oak, Vanilla, Toast •Structure: Dry, Moderate to Moderate Plus Body, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol |
Graves Bordeaux Blanc
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•Visual: Straw with Hints of Green and Gold, Moderate Concentration
•Aromas/Flavors: Moderate Plus Intensity, Less Pronounced Varietal Character ◦Fruit: RIpe Citrus Fruit (Ruby Red Grapefruit, Lemon, Mandarin Orange, Lime), Tropical Fruit (Passion Fruit, Guava, Kiwi), Ripe Tree and Stone Fruit (Red Apple, White Peach, Nectarine), Melon ◦Floral: White Flowers, Citrus Blossoms ◦Herbal/Green/Pyrazine: Cut Grass, Celery, Tarragon, Lemongrass ◦Earth: Low to Moderate Minerality ◦Oak: None or Low to Moderate Use of New French Oak •Structure: Dry, Moderate Plus Body, Moderate Plus to High Acidity, Moderate Plus to High Alcohol |
Napa/Sonoma Sauvignon Blanc
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•Visual: Pale Straw with Hints of Green, Moderate Concentration
•Aromas/Flavors: High Intensity of Aromas ◦Fruit: Citrus (Grapefruit, Lemon, Lime), Melon, Gooseberry, Tropical Fruit (Passion Fruit, Guava, Pineapple) ◦Floral: Faint White Flowers, Citrus Blossoms ◦Herbal/Green/Pyrazine: Cut Grass, Asparagus, Canned Pea, Green Bell Pepper, Jalapeño, Blackcurrant Bud, Rhubarb ◦Earth: Low to Moderate Minerality, Wet Sand, Chalk ◦Oak: None •Structure: Dry, Moderate Body, High Acidity, Moderate to Moderate Plus Alcohol |
Marlborough Sauvignon Blanc
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•Visual: Pale Straw with Hints of Green, Moderate Concentration
•Aromas/Flavors: Moderate to Moderate Plus Intensity of Aromas ◦Fruit: Tart Citrus (Grapefruit, Lemon, Lime), Tart Tree Fruit (Green Apple, Green Pear), Gooseberry, Under-ripe Stone Fruit (White Peach), Slight Tropical Fruit (Kiwi, Passion Fruit) ◦Floral: Faint White Flowers, Citrus Blossoms ◦Herbal/Green/Pyrazine: Cut Grass, Green Bell Pepper, Blackcurrant Bud, Box Tree, Nettles, Tarragon ◦Earth: High Minerality, Wet Stones, Chalk, Crushed Rocks ◦Oak: None or Neutral Oak Casks •Structure: Dry, Moderate Body, High Acidity, Moderate to Moderate Plus Alcohol |
Sancerre
•Synonyms: ◦France: Blanc Fumé (Pouilly-Fumé), Punechon (France), Surin (France), Sauvignon Jaune (France), Gentin à Romorantin (France) ◦California: Fumé Blanc, Savagnin Musqué ◦Italy: Sauvignon ◦Austria: Muskat-Silvaner ◦Germany: Feigentraube •Viticultural Characteristics: Late-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew •Preferred Soil Type: dry and rocky soils, such as chalk or gravel •Associated "Classic" Soil Types: ◦Loire Valley: silex, caillottes, terres blanches ◦Graves: boulbènes •Common Blending Partners: Sémillon, Muscadelle |
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•Visual: Gold, High Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Stewed/Cooked Tree Fruit (Apple, Quince), Cooked Peach, Dried Apricot, Fig/Fruitcake, Sweet Citrus (Orange, Tangerine, Lemon Marmalade), Ripe Melon, Tropical Fruit (Pineapple) ◦Floral: Honeysuckle, Orange Blossom ◦Spice: Cinnamon, Clove, Mace, Nutmeg, Vanilla Pod ◦Herbal: Sweet Hay, Dried Grass, Savory Herbs ◦Botrytis: Honey, Gingerbread/Ginger, Saffron, Candied Pineapple/Dried Apricot ◦Oxidation: Blanched Nuts, Hazelnut, Almond ◦Earth: Moderate to High Minerality, Mushroom/Truffle Notes ◦Oak: Moderate to High Use of New French Oak, Toast, Smoke, Caramel/Crème Brûlée, Vanilla, Coconut, Baking Spices •Structure: Dessert Sweet (approx. 85-150 g/l residual sugar), Full Body, Moderate Plus Acidity, Moderate Plus Alcohol |
Sauternes/Barsac
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•Visual: Straw/Green, Medium Minus Concentration
•Aromas/Flavors: Moderate Plus Intensity ◦Fruit: Citrus (Lemon, Lemon Marmalade), Tart Tree Fruit (Green Apple, Green Fig) ◦Floral: Honeysuckle, Lemon Blossoms ◦Herbal: Slight Grassy, Savory Herb, Hay ◦Bottle Age Aromas: Honey, Browned Toast, Crème Brûlée, Umami ◦Other: Waxy, Candlewax/Panna Cotta ◦Earth: Strong Stony Minerality ◦Oak: None •Structure: Dry, Moderate Minus Body, High Acidity, Moderate Minus to Moderate Alcohol |
Typical Descriptors and Structure for Hunter Semillon
(the classic style is fermented in stainless steel and bottle-aged for several years prior to release) •Synonyms: ◦France: Sémillon Muscat, Sémillon Roux, Chevrier, Malaga, Colombier, Blanc Doux ◦Australia: Hunter Riesling (Hunter Valley) ◦South Africa: Wyndruif, Green Grape ◦Romania: St. Emilion •Viticultural Characteristics: Thin-Skinned, Early-Ripening, Susceptible to Botrytis/Grey Rot •Preferred Soil Type: gravel and clay-limestone •Common Blending Partners: Sauvignon Blanc, Muscadelle, Chardonnay |
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•Visual: Yellow with Hints of Green, Moderate Plus Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Synthetic Grape, Tropical Fruit (Pineapple, Guava, Papaya), Ripe Citrus (Orange, Meyer Lemon), Ripe Stone Fruit (Peach), Melon ◦Floral: Highly Floral/Perfumed, Orange Blossoms, Roses, Jasmine, Geraniums ◦Other: Hand Lotion/Soapy, Potpourri, Slight Musk Spice ◦Earth: Low to Moderate Minerality ◦Oak: None •Structure: Dry, Moderate Plus Body, Moderate Plus Acidity, Moderate Plus to High Alcohol, Possible Phenolic Bitterness |
Salta Torrontés
•Synonyms: ◦Argentina: Torrontel, Torrontel Riojano, Malvasia ◦Note: There are three types of Torrontés in Argentina, but the best wines are produced from Torrontés Riojano. Torrontés Sanjuanino is also a Criolla Chica x Muscat of Alexandria, but it is less aromatic. Torrontés Mendocino counts Muscat of Alexandria as one parent, but the other remains unidentified. The Spanish Torrontés, found in Galicia, and the Terrantez of Madeira are unrelated. •Viticultural Characteristics: Thick-Skinned, High-Yielding •Preferred Soil Type: Sand •Common Blending Partners: Torrontés is typical bottled as a pure varietal wine |
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•Visual: Yellow/Pale Gold Color, Moderate Plus to High Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Ripe Stone Fruit (Apricot, Peach), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit, Tangerine), Ripe Tropical Fruit (Pineapple, Mango), Fruit Cocktail ◦Floral: Honeysuckle, Rose ◦Spice: Potpourri, Sweet Spices, Vanilla, Cardamom, Gingerbread ◦Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter ◦Earth: Low to Moderate Minerality ◦Other: Oily, Sweetened Cereal Grains ("Fruit Loops") ◦Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak •Structure: Dry to Off Dry, Full Body, Low to Moderate Acidity, High Alcohol, Phenolic Bitterness |
California Viognier
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•Visual: Yellow/Pale Gold Color, Moderate Plus Concentration
•Aromas/Flavors: High Intensity ◦Fruit: Ripe/Lush Stone Fruit (Apricot, Peach, Peach Pit), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit), Tropical Fruit (Mango, Persimmon), Fruit Cocktail ◦Floral: Honeysuckle, Jasmine, Orange Blossoms, Rose ◦Spice: Cinnamon, Musk, Potpourri, Candied Citrus Peel, Anise, Gingerbread ◦Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter ◦Earth: Moderate to Moderate Plus Minerality, Stone/Granite ◦Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak •Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Moderate Minus to Moderate Acidity, Moderate Plus to High Alcohol, Phenolic Bitterness |
Condrieu
Viognier •Synonyms: ◦Burgundy: Chaudenet Gras (Côte Chalonnaise), Giboudot Blanc (Rully), Griset Blanc (Beaune), Plant Gris (Meursault), Troyen Blanc (Yonne) ◦Other France: Bergeron, Barbin, Rebelot, Greffou, Picotin Blanc, Vionnier, Petiti Vionnier, Viogné, Galopine ◦Croatia: Vugava bijela (Dalmatia) •Viticultural Characteristics: Early-Ripening, Low-Yielding, Poor Fruit Set and Uneven Ripening, Susceptible to Powdery Mildew, Resistance to Botrytis/Grey Rot, Drought-Resistant •Preferred Soil Type: light, sandy topsoils •Associated "Classic" Soil Types: ◦Condrieu: arzelle (mica-rich deep sand laid over granite bedrock) •Common Blending Partners: Syrah, Roussanne, Marsanne, Bourboulenc, Grenache Blanc |
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•Visual: Straw with Hints of Green, Moderate Concentration
•Aromas/Flavors: ◦Fruit: Citrus (Lemon, Lime), Yellow Apple, Stone Fruit in warmer vintages ◦Floral: Citrus Blossoms, Gardenia, Dried Flowers ◦Oxidative: Slight Hazelnut ◦Other: Lees, Petrol (particularly after 3-4 years of bottle age) ◦Earth: Sulfur, Ash, Flint, Gunsmoke, Lava Rock ◦Oak: None (although most producers do have a barrique-aged bottling in their range) •Structure: Bone Dry, Moderate Plus Body, Low Tannin (Assyrtiko is an extremely phenolic grape), High Acidity (3.0 pH is average), Moderate Plus Alcohol |
Santorini Assyrtiko
•Color: White •Grape Parentage: unconfirmed, although recent genetic study suggests a parent-offspring relationship with Gaidouria and Platani •Place of Origin: Santorini •Origin of Grape Name: "Assyrtiko" may derive from "Assyrian" •Major Countries of Production: Greece •Synonyms: None •Viticultural Characteristics: Loose Clusters, Small-Berried, Thick-Skinned, Prone to Oxidation, Resistant to Drought, Resistant to Mildew, Late-Ripening •Preferred Soil Type: volcanic soil •Common Blending Partners: Athiri, Aidani, Malagousia, Sauvignon Blanc |
