It was quite a turnout!
I think a lot of tasters were really thrown off by the first flight. Someone mentioned "meaty" notes right at the beginning, and you know how that can really sway a whole table's opinion right off. It turned out to be more of a classic example of salinity and minerality wrapped within a firm texture.
The second flight, a side by side, was a much more obvious and clear cut example of the differences between Cote de Nuits, seen here on the left, and Cote de Beaune, on the right.
The Noveau was a particularly fine example of the kind of texture and joyful mouthfeel you can really find only from this style. Most of the tasters had no trouble identifying what we were dealing with right away. A "banker" as they say, and it very pleasant indeed to taste a bit of this on such a sunny afternoon.
Some tasters objected to the serving temperature of the next flight, mentioning that the "gloopy" and out of balance texture was really more a feature of how it was served, as opposed to the actual wine.
But the debate was most vocal surrounding the last flight of the day, with some tasters quite strong in their belief that they sensed the classic pork rind of Syrah, while others were just as convinced that the stewed beef more characteristic of Mourvedre was at play here. In the end, I never got a look at the label to find out.
Certainly it was a lot of food for thought, and I was very happy that I could attend!