Since I've been away from the forum awhile, I thought I'd post my impressions of the wines I've made since starting this hobby in 2007. My hope is that I'll get some feedback on some of my not-so-good's.
The first two reds I made in 2007 were a 23L Cab (not MM) and a 23L Sangiovese (MM). After much angst over oak additions, bad smells and taste, I blended these two wines together at bottling and called it Romance Red. It started improving at around the one year mark, and became really good at two. I opened one of last two bottles last week and it was excellent. Incidentally, I bottled four each of the Cab and Sangiovese unblended. While the Cab turned out fairly good, the Sangiovese never did.
My next red was the CC Super Tuscan, fermented in 2008. Followed the kit directions to a tee, but three years later this one is still not very good. It has improved and is starting to develop a decent bouquet and some berry flavors, but it still has a residual smokey oak smell and a tangy-bitter off-taste that I've come to associate with most young red kit wines.
The 2008 CC Sunset Ridge Syrah was great during bulk aging, but I put in some American oak somewhere along the way and practically ruined it. It's still not drinkable.
Same story with the 2008 EP Cab. During bulk aging, I thought this would be the best wine ever, but like the Syrah and the Super Tuscan, it has that smokey oak smell and bitter-tangy taste. I used a combo of French and American oak on this one. Bad idea I guess.
The 2008 Dashwood New Zealand Pinot Noir is a complete disaster. The only deviation I made from kit directions was withholding the anti-wine diamond chemical and instead putting it in the fridge for a month or so- lots of crystals. But this one has never tasted good, and I doubt it ever will. Someday I plan to uncork it all to salvage the bottles.
The last 2008 I made was the CC Argentinian Malbec. Again, very promising during bulk aging, but disappointing after bottle aging. This one is coming around with some blueberry notes, but there's still some residual bitter-tangy taste. I don't think I oaked this one at all. Oh, and the day after opening a bottle, this wine becomes very pleasant.
In 2009 I made both the CC Cab-Merlot and the CC Amarone. I oaked both heavily with a combo of French and Hungarian cubes. Both wines are good today, and the Amarone is the best wine I've made to date. Everyone sems to like the Amarone, and it's my youngest red.
So those are my red results over the past four years. Anyone have similar or different experiences?
Ken
The first two reds I made in 2007 were a 23L Cab (not MM) and a 23L Sangiovese (MM). After much angst over oak additions, bad smells and taste, I blended these two wines together at bottling and called it Romance Red. It started improving at around the one year mark, and became really good at two. I opened one of last two bottles last week and it was excellent. Incidentally, I bottled four each of the Cab and Sangiovese unblended. While the Cab turned out fairly good, the Sangiovese never did.
My next red was the CC Super Tuscan, fermented in 2008. Followed the kit directions to a tee, but three years later this one is still not very good. It has improved and is starting to develop a decent bouquet and some berry flavors, but it still has a residual smokey oak smell and a tangy-bitter off-taste that I've come to associate with most young red kit wines.
The 2008 CC Sunset Ridge Syrah was great during bulk aging, but I put in some American oak somewhere along the way and practically ruined it. It's still not drinkable.
Same story with the 2008 EP Cab. During bulk aging, I thought this would be the best wine ever, but like the Syrah and the Super Tuscan, it has that smokey oak smell and bitter-tangy taste. I used a combo of French and American oak on this one. Bad idea I guess.
The 2008 Dashwood New Zealand Pinot Noir is a complete disaster. The only deviation I made from kit directions was withholding the anti-wine diamond chemical and instead putting it in the fridge for a month or so- lots of crystals. But this one has never tasted good, and I doubt it ever will. Someday I plan to uncork it all to salvage the bottles.
The last 2008 I made was the CC Argentinian Malbec. Again, very promising during bulk aging, but disappointing after bottle aging. This one is coming around with some blueberry notes, but there's still some residual bitter-tangy taste. I don't think I oaked this one at all. Oh, and the day after opening a bottle, this wine becomes very pleasant.
In 2009 I made both the CC Cab-Merlot and the CC Amarone. I oaked both heavily with a combo of French and Hungarian cubes. Both wines are good today, and the Amarone is the best wine I've made to date. Everyone sems to like the Amarone, and it's my youngest red.
So those are my red results over the past four years. Anyone have similar or different experiences?
Ken