I have a WE Australian Petit Verdot and Passport Brunello ready to hit 90 days in hungarian oak barrels. Next in line are a 8 month old Showcase Red Mountain Cab and 7 month old Chateau du Pays. However, neither have completely cleared yet which is strange because all my other wines clear sooner than this without using clearing agents. Both are degassed well using the AIO pump.
Even though I don't normally use the clearing agents, should I clear before transferring to the barrels or just transfer and let more settling out occur while barrel aging?
Even though I don't normally use the clearing agents, should I clear before transferring to the barrels or just transfer and let more settling out occur while barrel aging?