I've adapted the Saignee method on my red wines as a method to improve the density of flavor in the wine. I've made Rose a few times, both received a silver at the CA State Fair, so it's decent wine, but we just don't choose to drink it. My thought is that instead of making Rose this year that I try to make a red out of it. Here is my thought this year:
Pull off the desired amount of juice from the Cab Franc and Merlot I'm doing this year for the barrel and freeze the Saignee juice (~8 gallons). Then, when I harvest the Petit Verdot, take around 60 pounds, crush, destem and ferment with the Saignee juice from the Cab Franc and Merlot, to make a couple carboys of Saignee Red Blend. It will have the very light juice from the Cab Franc and Merlot combined with the a super dark, tanic Petit Verdot grape.
Good idea? Bad idea? What do you think it would taste like?
Pull off the desired amount of juice from the Cab Franc and Merlot I'm doing this year for the barrel and freeze the Saignee juice (~8 gallons). Then, when I harvest the Petit Verdot, take around 60 pounds, crush, destem and ferment with the Saignee juice from the Cab Franc and Merlot, to make a couple carboys of Saignee Red Blend. It will have the very light juice from the Cab Franc and Merlot combined with the a super dark, tanic Petit Verdot grape.
Good idea? Bad idea? What do you think it would taste like?