RJ Spagnols Grand Cru International Washington Merlot, tweak?

[Thomas]

Hi All!

Well, I just bottled my Grand Cru International Washington Merlot (12L kit). I ended up adding some acid blend to adjust for a little flabbiness and a touch of wine conditioner. The wine turned out to be drinkable.

My initial issue was that the wine was thin and flabby, hence the tweaks. I love the taste of the grape juice, however, and the addition of the dried grape skins added a little body.

I would like to make this kit again and was wondering if anyone had any tweaks they could recommend. I need a little more body and bite. I was considering to start a Cru Select kit but a little hesitant since almost none of those come with grape skins. I need this to be an early drinker since I have an Italian Super Tuscan bulk aging and need something to fill the gap, so to speak.

Thanks in advance!

 

[Boatboy24]

Adding tannin may be what gets this wine where you want it. I'd go with Tancor Grand Cru, Tannin Riche, or Tannin Riche Extra. Start with ~3g per 6 gallon batch and give it a couple weeks to integrate. If not sufficient at that time, you can add another 3 or 4g.

 

[roger80465]

For my taste, the 10L grape skin kits need tannins. With a little age, they are tasty by themselves but disappear with food. Adding extra tannins improves them greatly. I also have added a little extra oak but I really appreciate oak in my reds.

After making those tweaks, I find these wines quite enjoyable at about 6 months in the bottle and quite good at a year. They won't compete with Winery Series or Showcase kits but they will always have a place in my cellar. The one I enjoy the most these days is the WE World Vineyard Aussie GSM with grape skins. It is $99 from Brew and Wine Supply (sponsor). Add 3 oz oak cubes and a little tannin and you have a very nice every day red.