- Oct 27, 2017
- Reaction score
I have a 2018 Marquette that I grew and made that I am very happy with. It really is a better wine than I ever thought I could make.....but what I have noticed: Upon first opening, it's fantastic and I am so proud of it. But as quickly as several hours after opening, and for sure by the very next day, it tastes way more sour and even "maybe" have an ever so slight smell of bandaid....but so slight, I think yes one minute and no the next. I know that may be "brett", but that's the extent of my knowledge. What would be causing this to go south so quickly upon opening? Not terrible...just not the same nice little wine. I tested the SO2 and it was in good range at bottling. Any clues about what's happening? Thanks in advance!!