Capsules on. Will label next week. Now what to name it?
WineXpert Eclipse Stags Leap Merlot
- Thread starter jgmann67
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Boatboy24
No longer a newbie, but still clueless.
Awwww... you should rename it "Make More."
I've taken to naming my wines after my favorite songs... this one might be called "Someone Like You."
How about "Mann's Mighty Merlot" or just "MMM"mmmmm....
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My wife and I are drinking our first bottle of this. I think we bottled it 6 months ago. As I recall I made it pretty much by the directions, might be some extra tannins. It is still very young, but when I have her a glass, she asked if it was a commercial bottle we bought a few weeks ago. This is going to be really good in another year or so.
What do you mean by resanitize the oak cubes?
I have them both. I loved the Merlot - after a year it was very good. Became my favorite kit. The Cab at 18 months is just starting to get good. It needs more time.
I top up with a good Bordeaux type wine e. g. Merlot, Cab or I did use Petite Verdot. That way you are not diluting and don't give access to air.
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I have made the Cab Eclipse kit and I would say it is every bit as good as that and maybe just a little more. I can't comment on other Merlot kids as this is the first I have made, but I would guess it is among the best.
montanarick
Senior Member
mine has been bottled for two years now and it has developed into one of the best wines I've had
The good advantage of bulk aging is to allow for tweaks to the wine in case you need to.
That may be true for some folks, but for me aging in bulk has several advantages:
First and foremost, BA allows time for all of the sediment to drop and a nice, clear wine for bottling without filtering, which I prefer.
Second, bulk aging in either oak barrels or in carboys with oak products allows me to add natural oak flavors I like, as well as the other benefits of barrels (microx and concentration)
Third, I'm just not good enough to taste a young, green wine and know whether or not it will need to have pH / TA adjustments later in life. At over a year of age, I'm much better at that aspect.
Fourth, I'm not good enough to blend green wines to produce the best blends. I need to be able to taste them as they have developed more of their ultimate flavor profiles.
Not last, but still important to me, storing wine in bulk takes up a lot less space than the bottled wine. Once bulk aged for a year or two before bottling, the bottled wine is closer to drinking age and has taken up less space. Although bulk wine ages more slowly than bottled (purportedly), I still see the space advantage as desirable.
Just one more opinion........
You missed my favorite reason to bulk age... makes it difficult to dip into it while it sits in the carboy or barrel.
I've been curious about this. Recently I asked a question about waiting for sorbate taste to dissipate and would that happen quicker in the bottle or in the carboy.
I just hate to bottle something before I know it's ready and getting better. Since you added "purportedly" I take it that nobody really knows this for sure though.
I say "purportedly" because I recall reading it, but don't know where and can't verify. The context was an article about aging fine wines and the general implication was that the larger format bottles age longer, bigger the bottle, longer it ages. A carboy seems to be large format.
Personally, I think that a sweetened wine with sorbate in it is more of an early drinker anyway, so if it's tasty and properly degassed and clear, I don't hesitate to bottle those.......
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