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I have made Stag's Leap Merlot in the past as well as Cellarcraft Showcase Merlot. In a taste test of two year old Merlots, the Cellarcraft was viewed as superior by an admittedly unprofessional but exuberant group of imbibers. Both very good, but given that result, the Cellarcraft is my...

I have made all these WE and CC kits at one time or another and have had the good fortune to taste test side by side two year and older versions. There is a distinct preference here for the CC Showcase Amarone and Merlot while the WE comes out better on the Cab and the Nebbiolo. The Nebbiolo...

Showcase Merlot (have made it many many times)

I have made the Cellar Craft Viognier on several occasions - it has produced an excellent result each time. The kit is advertised in the CC Showcase Line and is from Yakima Valley Washington.

I have twice made the Eclipse Nebbiolo ... it is very good but definitely needs some aging. I think at least 18 months is needed to bring it around and even then 24-30 months are likely better. CC Amarone is an excellent kit but does not have the same flavour profile as a Nebbiolo based wine...

I have made this kit a least a dozen times - it is a favourite here. I admit to preferring the fruit forward Italian approach to the spartan zen French approach and this Washington grape based merlot is in that category. This kit is on my regular make list at least a couple of times per year.

I do not know quite what to say. I have two batches of this Nebbiolo made by the book and the instructions were followed. It was very astringent after one year in a small taste test but was then left alone. The oldest is now 21 months and is very drinkable though likely still improving. It...

I have made many of the Cellar Craft Showcase line. For full bodied, their best by far is Amarone ... but you must be prepared for a minimum of two years aging to really develop the flavour. I also really like the Merlot. CC Showcase Merlot is preferred in our own private taste tests to the...

There seems some confusion in terminology. Dryness normally refers to the sugar content. If all the sugar has been fermented out, then a wine is said to be dry. But, many folks refer to a wine with a fruit taste as sweet. Commercial Italian red wines have often (but not always) been made to...

First time poster here though have been lurking on the forum for many months. I am not really a winemaker as the kit instructions are always followed but have drunk the wine from about 200 kits over the past 15 years. Yesterday, a group of 6 of us were celebrating the end of summer and...