Drink Ribera - Guild of Sommeliers tasting at Miami Culinary Institute

I recently penned a post on the Ribera del Duero wine region as a frame for a then-upcoming Drink Ribera - Guild of Sommeliers Tasting which was to be held at the Maimi Culinary Institute on March 26th, 2012.  The event was held as scheduled but, due to illness, Eric Hemer, the MS tapped to lead the event on behalf of the Guild, was replaced by Juan Gomez MS of the Breakers Palm Beach.  This post examines the wines presented at the tasting.

This tasting was held at the Miami Culinary Institute, about a 45-minute drive south of Morton's, the site of the two previous South Florida Guild tastings (Typicity of Bordeaux and The Real Deal in Chile) that I have attended.

Source: miamidadeculinary.com

The tasting was held on the building's third floor, in a purpose-built culinary teaching room with abbreviated auditorium seating and a kitchen setting complete with stainless steel sinks, ovens, and stoves.

We were welcomed to the event by Jenny Benzie, Drink Ribera South Florida Brand Manager who then introduced April Cullom, Drink Ribera US Brand Manager and Juan Gomez.  After her own words of welcome, April delivered a presentation on the Ribera Del Duero wine region. And then it was time for the actual tasting.

The lineup of wines is shown below.  On entering the room, we had each been given a glass of rosé (which turned out to be the first wine of the tasting).  At each attendee position there were seven glasses, each containing a sample of the wines to be tasted.  The tasting protocol was as follows: April introduced the wine; Juan would then lead us through the actual tasting and a discussion of food-pairing options; and then the mic would be turned over to April for introduction of the next wine.

The first wine tasted was the aforementioned rosé, a 2010 PradoRey Rosado from Real Sitio de Ventosilla S.A. The winery, which was founded in 1989, sits on a 520 ha property which is subdivided into estates which are, in turn, subdivided into plots, each of which is planted with a different clone of Tinta Fina.  The estates' vines are espalier-trained and drip irrigated and are 90% Tempranillo, with the remaining 10% being divided between Cabernet Sauvignon and Merlot.

The 2010 PradoRey Rosado is 50% Tinta Fina and 50% Merlot.  The wine has a pale strawberry color and hints of honeysuckle, berries, fresh red fruit and petrol on the nose.  On the palate the wine has medium+ acidity, berries, strawberries, red plum, and a slight hint of tannin and exhibits tight integration between acidity, fruit, and alcohol.  Some of the pairing options proferred were chicken alfredo, fish (especially salmon), tapas, and cheese (manchego).

The second wine tasted was the 2010 Avaniel from Bodegas y Viñedos Monteabellón S.L.  This establishment was founded in 2000 on a 52-ha property with the express intent of producing high-quality wines which combined the best of old world traditions and modern techniques.  The estate's three soil types are utilized to full advantage in the production of its wines: the youngest vines are planted on plots closest to the river; the plots on soil that is a mixture of sand, clay, and limestone are on higher ground and are well suited to oak-aged wines; and the highest plots are stony with high limestone content and its grapes yield long, oak-aged wines.

The grapes for the Avaniel are from a plot called "Los Miles" where the vines range between 6 and 10 years old.  This wine is 100% Tempranillo and has aromas of violets, plums, black olives, licorice, and chocolate.  On the palate medium acidity and tannin, plums, ripe strawberries and a certain savory character.  It was felt that this wine would pair well with a Serrano Ham.

The Monte Castrillo Roble 2009  from Bodegas Peñalba Lopez was the third wine tasted in the series.  Grapes for this wine are grown on the Torremilanos Estate, a property acquired by Peñalba Lopez in 1975 and where winemaking has been ongoing since 1903.  According to April, this estate is focusing on sustainability.

This wine is 100% Tempranillo and has been aged for 7 months.  This wine has a dustiness on the nose in addition to hints of cinnamon, nutmeg, cloves, white pepper, and ripe fruit.  On the palate cherries, plums, medium+ tannin, and a spiciness.  The spiciness will allow this wine to go well with a curry dish.

The next wine in the lineup was the 2008 Emilio Moro from Bodegas Emilio Moro S.L.  Bodegas Emilio Moro, currently one of "... the DOs benchmarks ...", has a history stretching back more than 120 years to the father of the founder Don Emilio Moro. Drawing on his father's philosophy and practices, Don Emilio founded the winery, which would bear his name, based on the principle "To make good wine, to make the best wine or not be involved." Ownership of the winery continues in the family to this day.  The winery, located at 1950 feet up on the banks of the Duero River, is unique in that its vineyards are planted with some of the purest Tinto Fino clones available, drawn from vines originally owned by Don Emiliano's father. In an effort to ensure that the individuality of the terroir is manifested in every instance of its wine, natural fermentation is practiced.

The grapes were sourced from vineyards that are between 15 and 25 years old and the wine was aged for 12 months in 50% American oak and 50% French oak.  The wine exhibits aromas of baking spices, pale red fruit with medium+ tannin and medium acidity.  A slight drying on the palate.  This wine would go well with a roast lamb, suckling pig, and cured sheep's milk cheese.

The 2008 Matarromera Crianza from Bodegas Matarromera is made from grapes grown in a south-facing vineyard called Pago de San Román that sits at 2788 feet altitude.  The wine is 100% Tempranillo and spent 14 months in French and American oak barrels and 10 months in bottle after fermentation in stainless steel tanks.

On the nose jalapeños, violets, rose petals, dark ripe fruits, mushrooms, oak.  On the palate molasses and oil.  Balanced.  Would pair well with a skirt steak or lamb chop.

Bodegas Vizcarra's JC 2008 was the next wine tasted.  The estate is a 35-ha property whose old vines are both bush- and wire-trained and where organic farming is practiced.  The winery is a proponent of gravity flow, a practice which it fully implemented in 2007.

The wine is 100% Tempranillo which has been aged for 15 months in 50% French and 50% American oak.  Bright fruit, spiciness, dill, almonds, nutmeg, sour cherries, cassis, and raspberries on the nose.  Ripe fruit and medium tannin and acidity on the palate.  This wine would pair well with a paella and pizza.

Bodegas y Vinedos Ortega Fournier, producer of the 2004 O. Fournier, is a 105 ha property sitting at elevations between 2300 and 2600 feet, said location providing an 18-degree temperature differential from daytime to nighttime and the associated benefits for the grapes and wine.  The winery, originally built in 1979, was known as Bodegas Hnos. San Juan before being bought by the current owners in 2002.  Grapes are harvested manually and fermented in stainless steel, cement, or French oak vats.

The 2004 O. Fournier is 100% Tempranillo and was fermented in stainless steel tanks before spending 18 months in new oak barrels, of which 80% were French.  The wine is unfiltered.  On the nose spice, vanilla, clove, green bark, sandalwood, lavender, dried fruits.  On the palate sweet ripe fruits, pumpkin, raspberries, cranberries, and plum.  This wine would pair well with a sun-dried tomato risotto, short ribs, or grilled portobello mushrooms.

The Pesquera Reserva 2008 by Alejandro Fernandez - Tinto Pesquera was grown on a 200 ha estate where some of the vines reside on gravel terraces while others lie on high table land.  All vineyards are Tempranillo with vines ranging in age from 15 to 30 years old.  The harvested grapes are fermented with natural yeasts at 22-27℃ with twice daily pump overs for maintenance of skin contact.  The wines are stored in stainless steel tanks for 20 days post-fermentation after which they are transferred to oak barrels.

The 2008 edition of this wine was subjected to whole berry fermentation and then pressed after a 2-3 week maceration.  After pressing the wine is poured (without clarification) into a combination of American, Spanish, and French oak barrels.  The wine was stored for 24 months in American oak and  racked frequently during this period.  Bottle aging extended for 12 months after the residence in oak.  On the nose a smokiness, coconut oil, dill, cranberries, strawberries, and plum.  The wine is somewhat muted by the oak.  A softer edge, very spicy, with coconut oil on the finish.  Medium+ acidity and tannins.  Balanced and complex with a long finish.  Would pair well with crostini with goat cheese and sun-dried tomatoes, prime rib with herbs and garlic, pork chop, squab, duck, and rabbit.

The final wine in the lineup was the 2004 Protos Gran Reserva from Protos B. Ribera Duero De Peñafiel.  Founded in 1927 by a group of area growers, Protos owns 100 ha of vines but has access to another 500 ha of vines owned by associates as well as another 300 ha of vines owned by non-associate growers who have become regular suppliers to the organization.  

The 2004 Protos Gran Reserva was sourced form 60-year-old vines and was aged in oak for 24 months. On the nose violets, lavender, mushrooms, olives, soy, balsamic, truffles.  On the palate dry, dark fruits, dried herbs, dried cranberries, medium+ tannin and acidity, and high alcohol.  This wine would go well with a wagyu filet, lamb, Ossobucco, stewed meats, and a petite filet.

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Overall the wines presented very well.  The younger wines were characterized by ripe red fruits (plums, cherries, strawberries), medium to medium+ tannin and acidity and a pepperiness.  The older wines were characterized by dried fruits along with baking spices and pepper.  These wines cry out for food.

The previous tastings had multiple MSs in attendance and their interplay and interaction added both to the breadth and depth of the event as well as to the information and teachings disseminated to the attendees.  Master Gomez did a yeoman job but the event would have been even richer with another MS along.

There was one small downside to the new location.  The large circular tables that furnished the Morton's tasting room for the prior Guild tastings in South Florida provided the opportunity to interact with fellow attendees in a meaningful way.  The culinary-classroom setting of the Miami Culinary Institute gave us a clear view of the presenters but this came at the sacrifice of the much treasured attendee interaction; the opportunity for in-tasting interaction was limited to those on either side of you.

© Wine -- The View From Orlando

Icon Wines: Old and New -- A Guild of Sommeliers and Wines of Chile Tasting

A tasting co-produced by the Guild of Sommeliers Education Foundation and the Wines of Chile, and titled The Real Deal in Chile, was held at the Downtown-Fort-Lauderdale location of Morton's Steak House on April 26th.  The tasting was presented in two flights of six wines each -- Undiscovered Gems of Chile and Icon Wines: Old and New -- and was led by Fred Dexheimer, Master Sommelier and Wines of Chile Educator.  I reported on the first flight in a previous post and will cover the "Icons" flight here.  The Icon flight featured 6 wines from three producers: Santa Rita Casa Real (2005, 1998); Concha y Toro Don Melchor (2006, 2000); and Los Vascos Le Dix (2006, 2000).

The Casa Real is a "super-premium" wine which is only produced in years of "exceptional" vintages.  The vineyards are located south of Santiago in the Maipo Valley at elevations varying between 1200 and 1500 feet.  The climate is Mediterranean with 350 to 450 mm of rain annually and thermal oscillation in excess of 68 degrees.  The soil is a combination of riverine deposits and eroded rock.  The grapes are sourced from 50-year-old vines and are hand-picked and double-selected.  The fermentation process includes a 10-day cold soak followed by a 12-day oak-vat fermentation and 15-day post-fermentation maceration.  Malolactic fermentation occurs in new French oak barrels where the wine matures for 16 months prior to bottling.

The 2005 Santa Rita Casa Real is 100% Cabernet Sauvignon with 14.5% abv.  This wine exhibited rich, ripe black fruit and wet stones on the nose.  On the palate it was all primary fruit and oak, with a hint of spiciness.  The 1998 -- also 100% Cabernet Sauvignon -- was markedly different and presented tasters with the opportunity for a classic old/new comparison.  This wine showed browning and orange tones in the glass and secondary characteristics on the nose to include a green note, richness, leather, and dried fruit.  The oak has become better integrated into the wine and the fruit is toned down.  On the palate the wine is round, balanced, rich, and soft.

The second "Icon" considered was the Concha y Toro Don Melchor.  As is the case for the Santa Rita Casa Real, the Don Melchor grapes are grown in the Maipo Valley and on similar soil.  The winery contends, however, that its proximity to the Maipo Canyon renders its vineyards the coolest in the region.  The Don Melchor vineyard consists of contiguous sub-divided plots with each of the six Cabernet Sauvignon blocks having its own distinctive style.  The vineyard is also home to 7 hectares of Cabernet Franc vines.

 

The Don Melchor 2006 was tasted first.  This wine, a blend of 96% Cabernet Sauvignon and 4% Cabernet Franc, had a deep, extracted color in the glass and black fruit, oak, dankness, and green notes on the nose.  A cool refreshingness on the palate accompanies medium acidity and ripe fruit.  The wine is rich and creamy with soft tannins.  The Don Melchor 2000 (similar blend as for the 2006) threw off tar, asphalt, and eucalyptus on the nose.  On the palate a mintiness and sour eucalyptus.  Good balance with a hint of salt accompanying a long finish.  McNamara thought that this wine had some closed characteristics.

 

The third producer in this flight was Los Vascos, a Lafite operation in Chile's Colchagua Valley.  The associated wine, Le Dix, is only made in good years and, according to Lafite, was introduced to commemorate its 10 years of work in Chile.  According to Nick Passamore, writing in Forbes, Le Dix is a stylish wine of great depth and character, qualities resulting from: (i) the Lafite technical staff supervising the end-to-end winemaking process; (ii) >50-year-old vines with reduced yields; (iii) classic Bordeaux vinification methods; and (iv) rigorous barrel selection.

 

The vineyard, a single, 500-hectare plot, is the largest vineyard in the central Colchagua Valley.  It rests on volcanic sandy clay and granitic soils.  Grapes for Le Dix are sourced from a parcel called "El Fraile" that is home to 70-year-old vines.

 

The 2006 edition of this wine was 85% Cabernet Sauvignon, 8% Carmenere, and 7% Syrah.  It had 14% abv and was aged for 18 months in new French oak and 15 months in bottle.  The wine is redolent with black fruit and vanilla.  The 2000 version of the wine is 100% Cabernet Sauvignon that had been subjected to the same aging regime as the 2006.  On the nose stewed, overripe fruit, sweet baking spices, vegetality in the form of green beans and eucalyptus, and saddle leather.  The MSs talked of a hint of Brett. On the palate, dark ripe fruit, unbalanced, and a retiring finish.  Drink now.

 

This tasting was thoughtfully organized and impeccably executed.  It was organized to take the attendees up the ladder -- from unknown (undiscovered gems) to known (Icons) wines and then through a temporal shift (new Icons versus old).  It was artistic in its conception and was much appreciated by the roomful of aspiring Master Sommeliers.

Guild of Sommeliers - Wines of Chile Tasting: Undiscovered Gems of Chile

On April 26th I had the opportunity to attend a double-barreled tasting co-produced by the Guild of Sommeliers Education Foundation and the Wines of Chile and held at the Downtown-Fort-Lauderdale location of Morton's Steak House.  The goals of the event were met by a combination of the wines, the format, and the personnel utilized by the organizers.

The tasting was titled The Real Deal in Chile and was presented in two flights of six wines each.  The first flight was called Undiscovered Gems of Chile and met that moniker by providing unfamiliar varietals, or unique blends, or wines from unfamiliar regions.  The second flight was titled Icon Wines: Old and New and presented an opportunity to taste older and more recent vintages of three "Chilean Icons."  This flight also allowed us to taste similar vintages of some of the wines and so explore the impact of terroir.

The tasting was led by Fred Dexheimer, Master Sommelier and Wines of Chile Educator and he was assisted by Andrew McNamara (Master Sommelier, Premier Beverages) and Eric Hemer (Master Sommelier, Southern Wines and Spirits). Lori Tieszen, US Director of Wines of Chile, was also present at the event.

Given the large number of wines tasted at the event, I will cover the two flights as separate posts.  This post covers the first flight, Undiscovered Gems of Chile.  The wine regions of Chile have been covered in a prior post.

The first wine in this flight was the Falernia Pedro Ximinez Riserva 2010.  This wine is 100% Pedro Ximinez varietal grown in the semi-arid Elqui Valley.  According to Fred Dexheimer, Elqui is home to a number of agricultural products and they have only recently begun growing wine grapes there.  The Falernia winery, Chile's most northern estate, has been producing wine in the Elqui Valley since 1975.  In the region, the cold air from the snow-capped Andes causes the diurnal shift that is one of the enablers of high quality wine.  The soil in the vineyard is comprised of rubble, resulting from mountain erosion, and alluvial sand and silt from riverine deposits.  The grapes for the wine are handpicked and immediately pressed; fermentation in stainless steel tanks follows.  The alcohol is 13.5%.  This is a clean, fresh white wine exhibiting hints of peaches, pears and white fruits.  The wine has medium plus acidity and good weight on the palate.  Hemer indicated hints of grapefruit and citrus and was reminded of a Sauvignon Blanc minus the grassiness.  He attributed the wine's crisp acidity  to the cold evening temperatures in Elqui.  McNamara saw the wine as being a cross between a Sauvignon Blanc and an Albarino and thought that it would go well with seafood.

The second wine, Casa Marin Miramar Vineyard Riesling 2008, is a 100% Riesling from the family owned winery of the same name located in the San Antonio Valley.  The wine has green flecks in the glass and, on the nose, expressions of citrus, tropical fruits, petrol and a little asphalt.  On the  palate, high acid with a floral finish which is long but lean.  A hint of spiciness.  Hemer sees the petrol and lime as reminiscent of an Australian Riesling.  McNamara has the wine screaming minerality and as a "dead ringer for an Eden Valley Riesling."  This wine was fermented in stainless steel fermenters and the alcohol is 14.1%, rather high for a Riesling.  Dexheimer said that the pronounced petrol notes in the wine, normally a developmental characteristic of Riesling, suggests that this wine should be drunk early.

The third wine tasted was the Kingston Family Vineyards Alazan Pinot Noir 2009.  The Kingston Vineyards sit at 1640 feet elevation on 200 acres of a north-facing hillside of red clay loam and decomposed granite in the Casablanca Valley.  The valley's climate is mild, influenced by the surrounding hills and the cooling effects of the Humboldt Current.  This wine is 100% Pinot Noir with alcohol levels of 14.5%.  The wine has an intense color and an initial sour note on the nose.  In addition, there are hints of walnut, red fruit, strawberries, and ripe tomato.  Rather complex nose with a back current of oiliness.  The wine expands slowly on the palate -- ripe fruit, vanilla, and spiciness.  This wine has good weight and a long finish.  The alcohol is apparent.

The fourth wine is the Morandé Edición Limitade Carignan 2007.  This wine is 100% Carignan with fruit planted in the Santa Elena Vineyard in the Lancomilla Valley of the Maule Region.  The grapes are hand-harvested and the selected fruit are subjected to cold maceration prior to fermentation.  The fermented juice is stored in medium-toast American oak barrels for 20 months.  The resulting wine is 14.5% abv.  The wine shows dampness and dankness on the nose initially along with hints of baking spices.  Red raspberry on the palate.  Somewhat austere with a hint of piney greenness coating the palate.

Wine 5 was the De Martino Single Vineyard "El León" Carignan 2007.  De Martino is the second largest organic wine producer in Chile and, in 2009, became the first carbon-neutral winery in Latin America.  Grapes for this wine come from a dry-farmed vineyard in the Maule Valley.  The vineyard is 90% Carignan, 5% Malbec, and 5% Carmenere, the same composition as is the final blend.  The wine is matured in French oak for 14 months before bottling.  There are hints of red fruit on the nose.  Weighty on the palate with a rich, round mouthfeel.  Creamy richness.

The sixth wine was the Emiliana Coyam 2008, a blend comprised of 41% Syrah, 29% Carmenere, 20% Merlot, 7% Cabernet Sauvignon, 2% Mourvedre, and 1% Petit Verdot.  Coyam means oak forest and references the ancient oaks surrounding the vineyard in Colchagua Valley.  The valley experiences a day-night temperature inversion during the summer and low rainfall during the course of the year.  The soil is alluvial with good drainage and moderate permeability.  The wine is fermented for 13 months in 80% French and 20% American oak barrels.  Alcohol is 13.5%.  This is an unusual blend and is deeply concentrated in the glass.  On the nose, a certain bramblyness, sweet baking spices, and black fruit.  On the palate juicy black plums, cassis and some blue fruit.  The wine opens with roundness on the palate but then falls off as the mid- and back-palate show a certain coyness.

The Icon Wines will be covered in a subsequent post.

The Real Deal in Chile: A Guild of Sommeliers and Wines of Chile Production

I recently received an invitation from the Guild of Sommeliers Education Trust to attend a Wines of Chile tasting which will be held in Ft. Lauderdale on April 26th.  I had attended one of this organization's tastings late last year and had found it both educational and enjoyable.  I signed up for the upcoming tasting and then sought out my favorite Master Sommelier Andrew McNamara to get some insight into the Guild and the Wines of Chile event.

According to Andrew, the Guild of Sommeliers is a non-profit organization which was founded in 2003 and has as its mission the promotion and development of the wine profession and the individuals involved therein.  Sommeliers are not highly paid but the informational and educational burdens which they face are immense.  The Guild seeks to lessen these burdens by providing sommeliers with access to resources  such as trips, classroom activities and scholarships.  The guild has approximately 3100 members and measures success by membership and donation growth.

The Guild is currently headed by Fred Dame, Master Sommelier, who is also its founder.  Fred is supported in his activities by a Board of Directors (of which Andrew is a member) comprised of Master Sommeliers and non-MS members of the Wine and Spirits industry.  The Guild has some paid employees but the majority of the work done by Master Sommeliers in support of its activities is done gratis.  Andrew, for example, knows the level of effort required to gain the knowledge required for qualifications.  He is grateful for what he has accomplished and wants to give back and contribute to the goal-attainment activities of aspiring sommeliers.

In 2010 the Guild held over 18 tasting seminars to include Wines of Germany, Wines of New Zealand, and Wines of Bordeaux.  In 2011 they will be cutting back on these centralized seminar-type tastings and instead will seek to service members where they are.  The Guild will create podcasts and will send out wines to support small-group, podcast-driven tasting events.

The upcoming April 26th tasting has the Guild partnering with Wines of Chile to present an event titled The Real Deal in Chile.  The event will be held at Morton's Steakhouse in Ft. Lauderdale and will feature a two-flight tasting of Chile's "Undiscovered Gems" and "Icons then and now."  The tastings will be led by Fred Dexheimer, Master Sommelier and Wines of Chile Educator.  One of the exciting aspects of this tasting is the opportunity to taste aged Chilean wines and then compare them with current vintages.

Typicity of Bordeaux: Guild of Sommeliers Blind Tasting

Yesterday The Guild of Sommeliers Foundation staged a well-conceived and well-executed Bordeaux blind tasting at the 500 E. Broward Blvd (Ft. Lauderdale) location of Morton's Steakhouse.  The tasting, titled Typicity of Bordeaux, was designed to explore and highlight the uniqueness of Bordeaux commune terroirs through tasting two flights of four wines each.  The tasted wines had been opened and double-decanted on the previous afternoon in order to increase approachability.

The tasting was led by five Master Sommeliers: Andrew McNamara (Premier Beverage), Virginia Philips (Breakers), Eric Hemer (Southern Wines and Spirits), Brian Posey (Treasury Wines), and Juan Gomez (Breakers).  Attendees were seated at five circular tables, each of which was equipped with a full complement of wine and water glasses, water pitcher, and individual spittoons.  A Master Sommelier sat at each table to assist the tasters in their evaluations.

The tasting protocol was described by Andrew McNamara and then each of the Masters gave a brief overview of the terroir characteristics of a major Bordeaux sub-region.  The wines were to be tasted and assessed as a table and then discussed room-wide.  At the conclusion of each flight, the wines for that flight would be revealed.

Flight 1

Wine 1:  This wine exhibited black fruit, violets, chocolate, mint, eucalyptus, a herbaceousness, cedar, and tobacco.  It had medium concentration, good acidity, and medium+ tannins.  This wine was later revealed to be a 2006 Chateau LaFleur Gazin, Pomerol; 80% Merlot, 20% Cabernet Franc.
Wine 2:  Black fruit, baking spices, tobacco, cocoa, gripping dusky tannins.  Balanced wine but austere. Later revealed to be a 2004 Chateau Malmaison, Medoc; 80% Merlot, 20% Cabernet Sauvignon.
Wine 3:  Earthy. Bell peppers. Ripe, unctuous fruit. Concentrated.  Huge tannins but balanced by acidity.  Later revealed to be a 2006 Chateau Fonplégade St. Emilion Grand Cru Classé; 80% Merlot, 20% Cabernet Sauvignon.
Wine 4:  Earthy. Smokiness, Coffee beans, mocha, pepper spice, black tea, raisinated fruit, and a gravelly note.  Huge tannins but balanced with acidity.  Later revealed to be a 2005 Chateau La Louvière, Pessac-Léognan; 64% Cabernet Sauvignon, 30% Merlot, 3% Cabernet Franc, 3% Petit Verdot.

According to Andrew, the latter two wines were representative of the ripe, new oak style while the former were more traditional.

Flight 2

Attendes vacated the room at the end of Flight 1 so that the wines for the second flight could be poured.  Before the tasting began we were told that all four wines were from the Medoc and we had to deduce the commune and the vintage.

Wine 1:  Floral qualities, violets, roses, juicy black fruits, leather, and mint.  Great weight on the palate.  A layered wine.  Later revealed to be a 2004 Chateau Giscours, Margaux; 53% Cabernet Sauvignon, 42% Merlot.
Wine 2:  Perfume, black plum, smoky, dry tobacco.  Feminine.  Later revealed to be a 2004 Chateau Ducru-Beaucaillou, St. Julien; 70% Cabernet Sauvignon, 30% Merlot.
Wine 3:  Some volatile acidity? Balsamic quality. Austere. Gripping, drying tannins. Power. Pencil lead. Later revealed to be a 2004 Chateau Grand-Puy-Lacoste, Pauillac; 75% Cabernet Sauvignon, 25% Merlot.
Wine 4:  Oak dominant. Coffee, espresso, mocha, forward fruit, rust, gravel.  Muscular tannins.  Later revealed to be a 2004 Chateau Cos d'Estournel, St. Estephe; 60% Cabernet Sauvignon, 40% Merlot.

All in all this was a very informative and intriguing approach to continuing education for Sommeliers from the Guild.  Alas, we could have utilized an additional two hours and it still would not have been enough.  The time went by way too quickly.