This is a model tasting note that I have written for the Burgundy Flight for this activity, please let me know any thoughts.

Set A: Wines from a single region – Burgundy

Wine 1. Daniel-Etienne Defaix, Chablis 1er Cru, Les Lys, 2015, 13% abv. (Outstanding with developing tertiary aromas/flavours, suitable for bottle ageing.)

Wine 2. Maison La Roche de Bellene, Bourgogne Pinot Noir, Cuvee Reserve, 2021, 12.5% abv. (Acceptable, mainly simple primary red fruit aromas and flavours, not suitable for bottle ageing.)

Wine 3. Daniel Rion & Fils, Les Grands Vignes, Nuits-St-Georges, 2019 13% abv. (Very good, some tertiary aromas/flavours developing, suitable for bottle ageing.)

Possible answer:

The region is Burgundy.

Wine 3's pale ruby colour, high fresh acidity, perfumed mushroom, earth and spice character with medium slightly rustic tannins indicates Pinot Noir of very good quality, though lacking the extended finish of an outstanding wine. Wine 2 shares the pale ruby colour and high acidity but shows less concentration and finesse with lower, crunchy tannins, suggesting a simpler Pinot Noir. Nebbiolo was discounted due to insufficient tannin structure; Gamay due to the absence of sweeter fruit. Dominant red fruit (raspberry, strawberry) in both wines further supports Pinot Noir.

Wine 1 displays primary lemon, apple and camomile with high fresh acidity distinctive aromas of wet stone and subtle biscuit/brioche from lees contact. The non-aromatic profile suggests Chardonnay or Chenin Blanc from a cool climate. However, the lack of oily texture and bruised apple notes typical of cool-climate Chenin Blanc, combined with evidence of malolactic conversion (butter, cream), is more aligned with Chardonnay. The excellent concentration, precise aromatics, tertiary honey and dried apple development, and persistent finish indicate outstanding quality.

Subtle smoke and cedar in wines 1 and 3 suggest restrained maturation in old oak barrels.

Two quality levels of Pinot Noir alongside an outstanding elegant Chardonnay showing distinctive notes of wet stone, alongside restraint in winemaking, points to Burgundy or Oregon. The medium alcohol and bone-dry style fit both regions, but Oregon typically shows riper fruit and higher alcohol. Wine 1's cool-climate profile (high acidity, wet stone) contrasts with Wine 3's moderate-climate characteristics (riper fruit, fuller body), indicating the climate diversity of Burgundy. The savoury complexity of wines 1 and 3, the more modest concentration of wine 2 pointing to a regional quality level wine, and the perfumed ethereal nature of wine 3 with tertiary earthy development further supports Burgundy.