- Oct 27, 2017
- Reaction score
I am harvesting my first Marquette, 18 vines in northern Ohio (Lake Erie AVA). I have a "practice" run in a carboy in the basement from grapes purchased in Traverse City, MI last year. I used D254, MLF and a little french oak spiral, also adding some UVA-Tan tannin early in the process. Fermentation got away from me and spiked at 95 degrees and finished fast. It's nice, but could it be better? It's a little light on fruit/aromatics, and a little thin in structure at the end...just a little. What have you tried with Marquette that improved it? I think it could be great rather than good. Looking for any and all tips on treating my first vintage of my own fruit, and I'm hoping to learn from the experienced folks out there. What yeasts have you tried? Any enzymes? Any products like Opti-red, etc.