- Feb 22, 2015
- Reaction score
I vote stay the course - ferment to dry and appreciate Mrs B’s willingness to pitch in.
I've never had the need to add any tannin products to my grape wines, extraction has always seemed to provide plenty to work with. In young wines, the taste is very disjointed, often fruity followed quickly by tannic puckering and maybe even a little bitterness in the finish, in addition to perhaps a little green taste or even sourness. Some of this can also be contributed to CO2 still being present in the wine, but the wine should improve vastly from here. Over time, tannins combine into longer chains and some drop out in the form of sediment, the overall effect is a softening of the tannins to the taste. The fruit may come and go a bit as the wine ages, but should shine through in the end. The young, green tastes subside, CO2 dissipates, and if you've got decent fruit and done a good job as a winemaker, it'll all come out in the wash, you'll have a very nice wine to be proud of. The most important part of your plan is already in place, time.Update: I’ll be moving the Brehm batch to a carboy on Sunday - tasted it last night. Although it tastes fantastic, it is very tannic. Having made nearly 100 kits (91, and counting), none of those have this level of tannins to my taste. I’m hoping (and, guessing) they’ll soften in time. I’m in no hurry to bottle or consume this wine. It’s not even slated for a barrel until May 2021 and bottled in November of that year. I’m giving it the gift of time.
The original plan was to finish with Riche or Riche Extra but have a question about that now.
Can someone speak to the tannin level and what I might expect in the future?
Sets my mind at ease. A swap is clearly on the horizon. I’ll PM you after bottled!Sounds great. The astringent tannin taste now does not surprise me at all. It's normal. It will fade slowly. I agree that young wine seems to taste like young wine for a long time, maybe 18-24 months, then it comes together over a few months. I'm quite happy with my 2017s at this point and just starting to warm up to my 2018s. Though the Petite Sirah has a (long) way to go!
Someone here mentioned to wait a minimum of 18 months before tasting, and I basically agree with this, though invariably small amounts get tasted for quality control when racking!.
I too use a small amount of FT Rouge, but much earlier in the process(during fermentation), and if you are happy with things now I would not add more tannin.
When your Tempranillo is bottled,, I'll trade you 2019 tempranillos if you'd like to do a swap.