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Old 09-01-2017, 04:44 PM   #11
skyfire322
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It's a Sangiovese/Merlot blend which is on the light side, so I think it might be worth a shot. If it turns out to be a bit too much, lesson learned!

Thanks all for your input!

 
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Old 09-01-2017, 05:13 PM   #12
Ajmassa5983
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Quote:
Originally Posted by skyfire322 View Post
It's a Sangiovese/Merlot blend which is on the light side, so I think it might be worth a shot. If it turns out to be a bit too much, lesson learned!

Thanks all for your input!

I had a bottle of a Sangiovese/Merlot blend last week that was aged in oak. This week I had a different bottle of a very similar blend that was aged in stainless steel tanks. I enjoyed the oaked blend more, and the other one, tho still very good, would have tasted better to me if had been in oak. I gave my Tuscan kit a healthy dose of heavy American and I'm very happy how it's coming along.
For just 1 month personally I'd give it medium or heavy toast.
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Old 09-02-2017, 02:03 PM   #13
baron4406
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Quote:
Originally Posted by skyfire322 View Post
It's a Sangiovese/Merlot blend which is on the light side, so I think it might be worth a shot. If it turns out to be a bit too much, lesson learned!

Thanks all for your input!
If it gets a little too much, age always helps wine. Last week we cracked a bottle of Sangiovese that tasted like crap two years ago. Now its tastes like a $100 bottle of wine. TIME. I Imake 500+ bottles a year and I'm starting to set aside 3-5 bottles for the future on every batch.

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Old 09-04-2017, 05:31 AM   #14
skyfire322
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Well, I splurged and bought some medium+ French oak spirals, which should be coming tomorrow. Once I get them sanitized, I'll plop them in for a few weeks and start doing weekly tastings!

 
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Old 09-10-2017, 05:43 PM   #15
sdelli
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Really takes months not weeks.... But it really depends what taste you are looking for. A few months of a spiral will really not make or break.

 
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