Oh come on - somebody has to take part! We have tasted: New Zealand Montana - Weak nose on opening bottle. Taste - some tannin but not overly harsh, flavours = vanilla, damsons, but over all a bit thin. However we then left the wine for some 45 minutes resting in the glass and found it somewhat improved. The nose developed into a more fruity and satisfying experience with a bouquet redolent of dark summer fruits with plummy overtones. Given a further 30 minutes the nasal passages dedected chocolate overtones and "serious vanilla stuff and brighter fruit in the mouth - possibly even cherries - morello perchance". Great legs and colour. If you are a dusky leg man/woman this is for you. French - Calvet Reserve - Nose on opening = strong and fruity, damsons, plums. First taste was all tannin, overly dry and rather thin. Left for 45 minutes - nose had disappeared, the tannin taste had softened but the taste was lacking in structure. Being good English folk we gave this wine a further 30 minutes to redeem itself. The nose returned. The mouth experience was softer with some improvement in flavour but still disppointing. Overall - both wines benefit from time and possibly decanting (which we didnt do) and certainly need to be allowed to breathe for an couple of hours. Could well benefit from serving with food. We prefered the New Zealand.