So, I just bottled my 2018 Chilean Cabernet Sauvignon and I'm very disappointed. I made it in May of 2018 with 230lb of grapes, all looked good at the time. Below are my notes. This wine sat, largely in the dark, in my basement at a constant temperature of 71ish degrees for the duration. Honestly, I give it a 4, maybe a 5, on a 1-10 scale. It has good color, but lacks something...taste is so-so. Anyone care to examine my notes for any glaring mistakes? 5/11/18 Crush yielded 21-22 gallons of must at 57 degrees. NO SO2 additions as it had SO2 mats that were in the crates. Brix reading 23--did not have hydrometer yet 30 grams go-firm + 24 grams MT yeastDay 2 – 5/12/18 PH 3.56 Add 4 oz oak chipsDay 3 – 5/13/18 Fermentation finally obvious--first cap 36 hours after itching yeast Added 20 grams of Firm-aidDay 5 – 5/15/18 Must tasted very good, but too sweet. Seemed to have lot's of body though Hydrometer reading 1.020 Added 17 grams Acti-ML with 1/3 packet of Viniflora Oenos (1 package good for 66 gal) (co-innoculation)Day 9 – 5/19/18 Pressed PH 3.5 Hydrometer reading 1.000 Titratable Acidity Test yields 8.25 Tastes thin, acidic, maybe a little boozyDay 18 – 5/28/18 Re-racked. June 5 2018 Malolactic Fermemtation Complete per Chromatography Test. PH 3.53 Added 6.98 Camden tablets of Potassium Metabisufite (40ppm x 15 (gal) x .0064) = 3.84 grams / .55 per Camden tablet = 6.98 tablets Thoroughly stirred in 7 crushed tabletsJune 6th TA was 6.75June 13th Added one oak stave from a ½ Jack Daniels barrel after cleaning it, ripping it down the center and toasting it at 400 degrees for four hours. Topped off the fermenter with CO2.June 18th PH 3.6 Free So2 was measured (with my new SO2 digital measuring device) as being 20ppm. Added another 20ppm (for a total of 40) of SO2 (15 gal x 20 ppm x .0066) to = 1.98 / .55 Camden tablets = 3.6 tablets dissolved in tap water. After stirring I topped off the fermenter with CO2.June 27th Total Acidity .615% Free SO2 only 24 Added another 40ppm of SO2 (15 gal x 40 ppm x .0066) to = 3.986 / .55 Camden tablets = 7.2 tablets. Rounded to 7 tablets, which I dissolved in tap water. After stirring I topped off the fermenter with CO2. July 1st Re-racked -- 1 inch of lees on the bottom of the fermenter. Purged with co2.July 9th Free So2 only 39ppm Added another 10ppm of SO2 (15 gal x 10 ppm x .0066) to = .99 / .55 Camden tablets = 1.8 tablets. Rounded to 2 tablets, which I dissolved in tap water. After stirring I topped off the fermenter with CO2. PH 2.35 TA 5.25July 14th PH after cleaning and recalibrating pH meter is 3.78July 23 Free So2 only 38ppm Added another 10ppm of SO2 (15 gal x 10 ppm x .0066) to = .99 / .55 Camden tablets = 1.8 tablets. Rounded to 2 tablets, which I dissolved in tap water. After stirring I topped off the fermenter with CO2. August 5th Tasted a little better…perhaps a little back sweetener would bring out the fruitiness.August 19th Free So2 only 35ppm Added another 20ppm of SO2 (15 gal x 20 ppm x .0066) to = 1.98 / .55 Camden tablets = 3.6 tablets, which I dissolved in tap water. After stirring I topped off the fermenter with CO2.Sept 3rd Free So2 44 Racked into three carboys each with one Camden tablet. Still tastes like it could benefit for some back sweeting.September 9th It tasted better; it seems to be aging nicely, however, still too thin for me. Put a “WineStix - Medium Plus Toast French Oak Carboy” into one of the three carboys.September 15th Added one each “WineStix - Medium Plus Toast French Oak Carboy” to the other two carboys.December 10th Added one Camden table to each of the 3 five gallon carboys. Then re-racked into 2 five gallon,1 three gallon and 1 one gallon carboys.January 26th Wife says it tastes too smoky. Removed all oak. April 28th 2019 Re-racked Measured Free SO2 15ppm PH 3.88 Added 7 campden tabletsJuly 21 2019. Tastes okay...not impressed. At this point, I don't think it can/will benefit from further aging. Filtered (number 1 pads) and bottled 64 bottles.