I had a very pleasant surprise this week. I had a few bottles of Concord languishing in my cellar. The only reason it was there at all is I considered it undesirable or else it would have been consumed years ago. This was wine from grapes I picked in 2001. The original Brix was 15 and acidity was .75. I crushed and left on the skins 14 days then pressed and chaptalized to raise Brix by 6.5 and oaked 2 Tbs Oak-mor granules per gallon. Fermented out to completely dry. Sadly I didn't make tasting notes on it back then, but it was probably not particularly good, I'm guessing a bit raw and acidic. So I tasted it this week and was pleasantly surprised. A bit crisp but quite fruity with a clear taste of Concord grapes. Even my wife liked it and she doesn't like red wine at all.