Hi all,
Just thought i would pass along some tasting notes; this wine is approx 14 months old in the bottle, i also bulk aged it for approx 7 months in addition to bottle aging and of course i deviated from the norm by first adding 1 1/2 ounce of hungarian cubes for ten weeksin addition to the oak it came with i then added 1/4 teaspoon grand cru tannin which i also added to a montepulciano that i did at the same timeand i can truly tell you that they do not taste the same at 1/4 teaspoon level. This wine is pretty good at this point in fact it tatse like a commercial wine to me but not as good as a 20.00 dollar bottle but more in ther range of a 10.00 to 12.00 dollar bottle if i had to put it in honestperspective but i expect that this wine is just starting to hit it's stride and in another 6 months to a year i thinbk it will really shine BTW the montepulciano in my opinion is as good if not slightly better than this at this point but these all juices cleaqrly will take the full run to really be good so patience is definatlely a must but well rewarding. The only thing i would fo defferently is the starting SG was 1.087 and with what i know now i would have chapatalized it to at least 1.095 to get from 12.5 to 13.5 percent alcohol i also would probably use a different yeast as well. Sounds like i need to make this again to compare
Just thought i would pass along some tasting notes; this wine is approx 14 months old in the bottle, i also bulk aged it for approx 7 months in addition to bottle aging and of course i deviated from the norm by first adding 1 1/2 ounce of hungarian cubes for ten weeksin addition to the oak it came with i then added 1/4 teaspoon grand cru tannin which i also added to a montepulciano that i did at the same timeand i can truly tell you that they do not taste the same at 1/4 teaspoon level. This wine is pretty good at this point in fact it tatse like a commercial wine to me but not as good as a 20.00 dollar bottle but more in ther range of a 10.00 to 12.00 dollar bottle if i had to put it in honestperspective but i expect that this wine is just starting to hit it's stride and in another 6 months to a year i thinbk it will really shine BTW the montepulciano in my opinion is as good if not slightly better than this at this point but these all juices cleaqrly will take the full run to really be good so patience is definatlely a must but well rewarding. The only thing i would fo defferently is the starting SG was 1.087 and with what i know now i would have chapatalized it to at least 1.095 to get from 12.5 to 13.5 percent alcohol i also would probably use a different yeast as well. Sounds like i need to make this again to compare