It's been a year and I opened a bottle of my Chilean Carmenere. If you recall, I was having tons of problems with pH and TA and I had a referment after 4 months.
When I called the winery that sold me the juice, their first reaction was that I needed to stabilize the wine quickly, as the referment was not a good thing.
Turns out that it may have been a spontaneous MLF, and not a referment, as my wine now has a really strong "geranium" taste. I understand that sorbate and MLF can cause this.
Question is ...can it be saved at this point. It is really undrinkable, unless I leave a glass open for an hour and do not inhale anywhere near the wine. The taste is then much better but that "geranium" taste comes through as an aftertaste. I was hoping that charcoal or copper or something would help.
Even blending with other wines doesn't help, that taste just keeps on coming through.
When I called the winery that sold me the juice, their first reaction was that I needed to stabilize the wine quickly, as the referment was not a good thing.
Turns out that it may have been a spontaneous MLF, and not a referment, as my wine now has a really strong "geranium" taste. I understand that sorbate and MLF can cause this.
Question is ...can it be saved at this point. It is really undrinkable, unless I leave a glass open for an hour and do not inhale anywhere near the wine. The taste is then much better but that "geranium" taste comes through as an aftertaste. I was hoping that charcoal or copper or something would help.
Even blending with other wines doesn't help, that taste just keeps on coming through.
