Showcase 18L Red Mountain Cab

Racer · 12-20-2009, 03:47 PM

Has anyone done this kit? If so what kind of oak is included with this kit? Is it sawdust, chip, or cube?

surlees · 12-21-2009, 01:16 AM

I started one of these 5 months ago. According to my notes it came with toasted oak sawdust and I added it on Day 1 to my primary.

The RM is aging in a carboy now and I've only tasted it a few times. It doesn't have as much oak flavor as I like, but I think if someone doesn't like much oak it's fine. A couple of weeks ago I got a new 40L Vidai barrel in which I have a CC Amerone. My plan is to start another Red Mountain kit right after Christmas and when it's done fermenting, remove the amerone and barrel both Red Mountains together.

Fred

Racer · 12-21-2009, 01:44 AM

Thanks for the information on the oak. I do like a bit of oak too but don't like it that much from the smaller format stuff. At least with your new barrel you can get the level of oak your looking for. I might be tempted to swap out the oak for cubes myself.

Racer · 12-25-2009, 06:05 AM

I got the red mountain cab. kit today. And yes it does have 2 types of oak. I will be leaving the oak shavings out and only going with the oak cubes on this kit. I'm not a big fan of all the oak/tannins that shavings give to a wine when their used. If the oak cubes don't give me enough during primary fermentation I'll add another ounce to the wine during bulk aging.

St Allie · 12-25-2009, 07:24 AM

Good luck with it Racer.. I'm a fan of heavy oak myself.

Allie

kcdig · 12-28-2009, 07:50 PM

I love this wine. We had opened a bottle from April 2007 last night. One thing, if you let it age you will be happy. Also, I find that it also likes some time to open up. I just got a new Wine Weaver (aerator) and it did the job perfectly.

kcd

carmine · 01-13-2010, 10:49 PM

I just opened a bottle that i bottled 5 months ago it has a nice chocholate ,chalk flavor to it . I am sure that it will turn into a great wine

carmine

kcdig · 01-28-2010, 04:33 PM

The chalk flavor is indicative of the Red Mountain Valley. As I understand it, that area was isolated, and flooded for a long time (geological terms, not quite as long as wine terms). The water receded slowly, leaving a residue behind that contributes to that profile.

All of this talk reminds me that I haven't made one of these since 07, and that time if flying. I'll have to add this to my next batch (which will also include the WE Petit Verdot, so it will be a "cabby" bunch.)

kcd

PatL · 02-28-2010, 01:30 AM

Just bottled the Red Mountain kit tonight. I have never had a kit with so much gas. I used my drill and whip followed by a vacuum pump several times. It spent 6 months in the carboy so I was not expecting this.

Pat

summersolstice · 02-28-2010, 03:33 AM

I tried the Red Mountain Syrah a couple of years ago and aged it in a Hungarian oak barrel for a year. At two years it's pretty tasty.

12-21-2009, 01:16 AM	#2
surlees Senior Member Join Date: May 2009 Location: Blowing Rock, Nc, North Carolina Posts: 136	I started one of these 5 months ago. According to my notes it came with toasted oak sawdust and I added it on Day 1 to my primary. The RM is aging in a carboy now and I've only tasted it a few times. It doesn't have as much oak flavor as I like, but I think if someone doesn't like much oak it's fine. A couple of weeks ago I got a new 40L Vidai barrel in which I have a CC Amerone. My plan is to start another Red Mountain kit right after Christmas and when it's done fermenting, remove the amerone and barrel both Red Mountains together. Fred Last edited by surlees; 12-21-2009 at 01:33 AM.

12-25-2009, 07:24 AM	#5
St Allie Tech. Administrator Join Date: Mar 2009 Location: Auckland, New Zealand Posts: 2,672	Good luck with it Racer.. I'm a fan of heavy oak myself. Allie __________________ The problem with communication ... is the illusion that it has been accomplished. ~George Bernard Shaw Primary; Secondary; empty Bulk stored; grapefruit, strawberry guava.. Bottling; Cider

12-28-2009, 07:50 PM	#6
kcdig Junior Member Join Date: Aug 2009 Posts: 13	RMV Cab I love this wine. We had opened a bottle from April 2007 last night. One thing, if you let it age you will be happy. Also, I find that it also likes some time to open up. I just got a new Wine Weaver (aerator) and it did the job perfectly. kcd

01-13-2010, 10:49 PM	#7
carmine Member Join Date: Jan 2010 Posts: 57	I just opened a bottle that i bottled 5 months ago it has a nice chocholate ,chalk flavor to it . I am sure that it will turn into a great wine carmine __________________ New Canaan ct

02-28-2010, 01:30 AM	#9
PatL Junior Member Join Date: Dec 2009 Posts: 1	Just bottled the Red Mountain kit tonight. I have never had a kit with so much gas. I used my drill and whip followed by a vacuum pump several times. It spent 6 months in the carboy so I was not expecting this. Pat Last edited by PatL; 02-28-2010 at 01:35 AM.

12-21-2009, 01:44 AM	#3
Racer Future vineyard owner Join Date: Oct 2008 Posts: 472	Thanks for the information on the oak. I do like a bit of oak too but don't like it that much from the smaller format stuff. At least with your new barrel you can get the level of oak your looking for. I might be tempted to swap out the oak for cubes myself.

12-25-2009, 06:05 AM	#4
Racer Future vineyard owner Join Date: Oct 2008 Posts: 472	I got the red mountain cab. kit today. And yes it does have 2 types of oak. I will be leaving the oak shavings out and only going with the oak cubes on this kit. I'm not a big fan of all the oak/tannins that shavings give to a wine when their used. If the oak cubes don't give me enough during primary fermentation I'll add another ounce to the wine during bulk aging.

01-28-2010, 04:33 PM	#8
kcdig Junior Member Join Date: Aug 2009 Posts: 13	The chalk flavor is indicative of the Red Mountain Valley. As I understand it, that area was isolated, and flooded for a long time (geological terms, not quite as long as wine terms). The water receded slowly, leaving a residue behind that contributes to that profile. All of this talk reminds me that I haven't made one of these since 07, and that time if flying. I'll have to add this to my next batch (which will also include the WE Petit Verdot, so it will be a "cabby" bunch.) kcd

02-28-2010, 03:33 AM	#10
summersolstice Drunken Friar Cellars Join Date: Feb 2010 Posts: 78	I tried the Red Mountain Syrah a couple of years ago and aged it in a Hungarian oak barrel for a year. At two years it's pretty tasty.

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