Cabernet Sauvignon Redemption

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winechef

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So in September I got 2k kilos of grapes before I was ready and it fermented too hot, flavor profile wasn't as great as I planned, so shipped it off to become brandy. I kept one 5 gallon container to try later, isn't a bad wine but not too my standard for comercial purpose.

so I ordered more grapes from another region that picks in October. these grapes are darker and higher sugar content. I fermented low temperature about 16 degrees C the first 3 days fermented slowly, then brought you to 20 tk 22 degrees 3 days, fermented nice and was mostly finished the. brought temp back down, pressed was a nice rich dark burgundy. let sit covered 2 more days let solids fall, then transfer to stainless steel vats. even only 2 weeks old it's going to be an amazing wine. I'll age one in oak barrel for 1+ years. 500 literally I'll age six months on oak chunks and staves, leave more fruity and lighter tones not as dry or bold but a more refreshing dinner wine. I sometimes blend with a little mulberry or cherry juice instead of sugar to back sweeten to regain some fruity profile.

overall I'm quite pleased. I also have 1k liters of peach mango Chardonnay that already 3 weeks in tastes great
 

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