Last year, 2010, I made some Syrah from grapes. The brix was low so I added 10 lbs of sugar to 600 lbs of grapes to bring the Brix up to 24. Fermentation went nicely. I racked two times before aging in oak barrels for four month. Because of a move, I bottled in August, 10 month after the process began. When I opened the barrels, the wine was under pressure and had a fizz to it. I could sware that fermentation had ended back in December. I racked again before bottling but now when I open a bottle it has a fizz yet. The wine has a somewhat acidic taste after the fizz is gone. Any ideas?