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So I'm on about my 15th batch in the last year. All reds with a few ports. All high end kits and most have been barreled. With the exception of two cellar classic cabs, all have some degree of KT to them ranging from mild to strong. Most are bulk aged to about 4-6 months (carboy post barreling)...

So I've read a lot about KT and think I have a good understanding of that "taste". So far we've bottled a zin, cab, brunello, and a sirah/zin blend. All are good "reds" but frankly are indistinguishable from each other. The color and mouth feel do differ and reflect their varietal pedigree but...

So I'm new here. We were driving around back in August and stumbled on a brew and vint store and leaped in. Last week we bottled our first two batches (Lodi zin and a Barolo). We have a cab in our Vidal barrel, a petite sirah/zin waiting to fine, a port that just finished primary and a nebollo...