Improving the nose of wine in barrel?

[NorCal]

My first two barrels (Zin, Cab Franc)
are resting comfortably. They are 7 months in barrel and the flavor is really coming around. However, I'm not getting anything that stands out on the nose, good or bad. Both were relatively quick and hot ferments, which I read can take away from the smell of the wine. Could a nice nose develop later? Anything I can do before bottling time to improve it?

 

[sdelli]

What kind of barrel?

 

[NorCal]

1st year 30g American oak

1st year 110l (29g) French oak

 

[ibglowin]

I put my nose in my Vadia's and usually want to dive in they smell so awesome. That seems weird to not be very aromatic in the barrel.

 

[NorCal]

The barrel itself smells great, the wine not so aromatic.

 

[ibglowin]

Are you saying that after 7 months you have no notes of vanilla etc. American oak has more vanilla notes than french oak. What was the toast (supposedly)? Have you taken a sample recently into a glass and swirled and stuck your nose in it? Still no bouquet?

 

[rhattin]

Mike,
Will be in Albuquerque for 2 weeks in June. Can I arrange a visit to your winery? We share similar tastes in kits.
Ric Hattin
Seabright, NS