Sometimes our tastes buds play up.
Did you try some plain cream crackers and a glass of water between the wines to try and clear your palate ?
GD Fleurie - dunno, I've been keeping away from his mixes, but only because they are a huge combo of stuff that growers can't afford to bottle themselves, because He, Monsieur Georges Dub has altered their market - But that is another issue - and I should stay ON TOPIC.
Gamay and Zin => => GK knows the taste of Zin much better than me.
Californian Zin is much sweeter isn't it, I dont know Zin, havent tried it for years. Zin varies from climat to climat. Sweetish aniseed and lighter mulberry - GK help me on this, Cos some zin from very ripe fruit is much more blackberry'ish
Gamay is predominantly cherry, but more like the taste of cherries you may grow in your garden with some cherry stone as well, than the ones in the supermarket, quite high acidity, which causes your mouth juices to come out of hiding more.
Hospital notes - Is that GD full of sulphites to stop brett etcetera. If you are making a cuvee out of loads of stuff, things can wrong as you pour them all in to huge tanks.
Green sappy wood, can you say what vintages these were. Presumably both 2008.
Dunno - Is a much more accurate answer to you query
