Pumpkinman
Senior Member
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- Oct 20, 2012
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I bought 1 bucket each of Chilean Cabernet Sauvignon and Malbec this spring,
I fermented the Malbec with a D245 & RC212 Blend, and added a medium toast oak infusion spiral.
I fermented the Cab with a BM4X4 & ICV D21 blend, added Medium Plus oak Infusion Spiral to the carboy during fermentation.
I put both through MLF using VP41.
Several months and several rackings later, I was able to rotate them into my barrels.
I'm use to some Juice Bucket wines turning out flabby, or a bit watered down, and having to tweak them a bit, so I wasn't expecting the pleasant surprise that I got when I tasted them before topping them up yesterday!
The Malbec was real nice, pleasant aroma, ripe fruit forward flavors, it left the perception of sweet on the back of the tongue, and not watered down, I'd say medium mouthfeel at this point. Very pleased with this wine that is only 7 months old, I plan on keeping it in the barrel a total of 6 months.
The Cab really blew me away, I was a bit apprehensive about using the Medium plus oak infusion spiral, after a week, I thought that the flavor might have been too strong, Medium Plus Toast contributes aromas of honey and roasted nuts with a hint of coffee and spice, but it was too late to panic, I'd have to ride this one out. fast forward to yesterday, I was blown away by the oak, I could just taste a nice subtle taste of rich... maybe coffee... maybe oak, followed by a nice light fruit, not over powering at all, and that hint of tannins that I really enjoy in a cab. I cannot wait to see how this wine develops!
I will be purchasing these wines again in the spring, I know that grapes will change dramatically from season to season, but these are worth trying them again, something that to want to keep in my inventory, I really wish that I would have purchased double of each!
on a side note, thank God I have Brew Trax and actually entered every addition and exact amounts, at least i can try to recreate them!
Tom
I fermented the Malbec with a D245 & RC212 Blend, and added a medium toast oak infusion spiral.
I fermented the Cab with a BM4X4 & ICV D21 blend, added Medium Plus oak Infusion Spiral to the carboy during fermentation.
I put both through MLF using VP41.
Several months and several rackings later, I was able to rotate them into my barrels.
I'm use to some Juice Bucket wines turning out flabby, or a bit watered down, and having to tweak them a bit, so I wasn't expecting the pleasant surprise that I got when I tasted them before topping them up yesterday!
The Malbec was real nice, pleasant aroma, ripe fruit forward flavors, it left the perception of sweet on the back of the tongue, and not watered down, I'd say medium mouthfeel at this point. Very pleased with this wine that is only 7 months old, I plan on keeping it in the barrel a total of 6 months.
The Cab really blew me away, I was a bit apprehensive about using the Medium plus oak infusion spiral, after a week, I thought that the flavor might have been too strong, Medium Plus Toast contributes aromas of honey and roasted nuts with a hint of coffee and spice, but it was too late to panic, I'd have to ride this one out. fast forward to yesterday, I was blown away by the oak, I could just taste a nice subtle taste of rich... maybe coffee... maybe oak, followed by a nice light fruit, not over powering at all, and that hint of tannins that I really enjoy in a cab. I cannot wait to see how this wine develops!
I will be purchasing these wines again in the spring, I know that grapes will change dramatically from season to season, but these are worth trying them again, something that to want to keep in my inventory, I really wish that I would have purchased double of each!
on a side note, thank God I have Brew Trax and actually entered every addition and exact amounts, at least i can try to recreate them!
Tom