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·  Are the aromas and flavours well defined? Or are they simple/ generic e.g. vague black bramble jam compote which you can't tell it is a cassis or black plum.

· Are the aromas/ flavours so distinctive that lead you to a particular grape very easily? E.g. Shiraz: pepper, grilled meat, liquorice, leather, sometimes medicinal (band aid), full bodied, structured, high ripe chunky/ chewy tannin.

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· Does the Aromatic intensity persist right to the finish? Or do we just have a short burst of flavour?

· Is the finish long or cut short?

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·  Not all flavours are equal. Which component is predominant? Which other components go along with it.

·  How are the components working/ not working with each other?

· Think about the natural factors in the vineyard. (e.g. the grape variety/varieties, botrytis influence, grape ripeness)

· Think about what are the possible winemaking techniques used to add/ bring the components together: type of maturation vessels, tannin extraction, lees ageing, whole bunch, MLC, blending...etc.. (Why are they using this technique? Is it successful? Who is going to drink this?)

·  How different component in the wines are working and evolving in the palate? Do we have layers upon layers weaved together or do we have a one dimensional wine were the components are not integrated?

· NB: An outstanding wine doesn't always need to have lots of clusters. e.g. Youthful Australian Riesling like Grosset Polish Hill. In this case: it's the definition of flavours, pristine clarity with a clear sense of purpose (expressiveness) and how the layers of flavour bring an unique identity to the wine. E.g. think of Sydney Opera house. It's just one colour with some simple single components, but these single components craftly overlap each other into something distinctive and unique that withstands the test of time.

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Be decisive and think like an accountant:

'Is this wine going to evolve 'positively' in the future?'

Yes/ No.

Often a wine can keep because, it has a combination of:

High acid

High tannin

Pronounced concentration

Complex with layers of flavours

High residual sugar (certain wine styles)

Integrated alcohol whether it is low or high but it MUST be balanced.

If showing some signs of tertiary, knowing it will positively evolve further.

Finally. Please finish off with a quick statement on how it will/ will not evolve positively.

Yes-> e.g. More tertiary such as tobacco will add extra complexity, high grain tannin will be even smoother with ageing.

No-> e.g. Not enough concentration and acidity for long term ageing. It's primary fruit is going to fade.