I divided my batch of last year's old vine zinfandel into 4 different sections last year and did a little bit of experimentation. I bottled 15 gallons, saved 5 gallons, and oaked the other 15 gallons batches on both French and American Oak.
They have sat for just over 2 months on oak cubes dosed at 2.5 oz per gallon. I just got back from bringing my wine to a local liquor store and had the guys try it. We came out with the following informal results.
Unoaked - Fruity nose, noticeable youth in nose (bitey). Fruit forward and medium bodied. Soft tannins.
French Oak - Oakey nose masking the fruity bouquet. Wine was much softer but the fruit was still masked. Body was increased and tannins were more prevalent. Still slightly bitey (young).
American Oak - Fruity bouquet with wonderful aroma. Very smooth and fruity, though less fruity than the unoaked batch. Noticeable vanilla. Increased body and slight spice. A little more bitey than the French.
These are all compiled from a couple of amateurs in a liquor store and serve as a little guide for anybody who wants a general idea. I think I may save some of the American oaked batch and blend the American and French together. The French oak is coming off of the oak tomorrow and I plan on leaving the American on for a while yet. There was not a noticeable oakey flavor. I still may supplement my Malbec with the Zinfandel as well. I haven't conferred with my partner yet and decided.
They have sat for just over 2 months on oak cubes dosed at 2.5 oz per gallon. I just got back from bringing my wine to a local liquor store and had the guys try it. We came out with the following informal results.
Unoaked - Fruity nose, noticeable youth in nose (bitey). Fruit forward and medium bodied. Soft tannins.
French Oak - Oakey nose masking the fruity bouquet. Wine was much softer but the fruit was still masked. Body was increased and tannins were more prevalent. Still slightly bitey (young).
American Oak - Fruity bouquet with wonderful aroma. Very smooth and fruity, though less fruity than the unoaked batch. Noticeable vanilla. Increased body and slight spice. A little more bitey than the French.
These are all compiled from a couple of amateurs in a liquor store and serve as a little guide for anybody who wants a general idea. I think I may save some of the American oaked batch and blend the American and French together. The French oak is coming off of the oak tomorrow and I plan on leaving the American on for a while yet. There was not a noticeable oakey flavor. I still may supplement my Malbec with the Zinfandel as well. I haven't conferred with my partner yet and decided.
