I just bottled a batch of RJ Spagnols Grand Cru Cabernet Sauvignon (10L / 4 Week kit) this weekend. Pitched the yeast at my local ferment-on-premesis August 2009, bottled May 2010. At the time I thought this was a step up from my previous kits, but am learning that the shop owner is a bit conservative with newbies.
I'm currently letting the bottles rest to avoid any bottle shock throwing off the flavours. However we had a partial bottle left and after waiting 10 months I just couldn't wait to try it. To my tongue, this is not a Cabernet! I found it thin, fruity, and acidic. I'm really hoping that some additional bottle time in the cellar will help.
The reason for this post is because I'm wondering if adding a grape pack, tannins, or oak (or any combination thereof) would have helped this wine kit? Will adding any of these help round out and add flavours/complexity to a lesser wine kit? Will adding any of these cause the aging time to increase?
I just pitched the yeast on an RJ RQ Trio when I bottled the Cabernet, and the juice looked so wonderful, rich, and dark. I can't wait to get a taste!