I'm curious what you all think about this. My Chilean Carmenere/Cab Sauv blend has been in the carboy a bit and taking a taste, the SO thinks it's a bit one-noted. Here's what I have so far:
6 gallons carmenere juice
1 lug (18 lbs) cab sauv grapes
ICV-GRE yeast
I crushed the grapes by hand and fermented together along with some fermaid k and goferm protect to start the yeast. Once fermentation was done, I added 2 oz hungarian med+ oak cubes, Bacchus MLB with some optimalo and actiml. Final alcohol is 13.1%, ph = 3.33 and TA is 7.5%. The oak was in for about 2 months and removed on August 10.
From then until a couple weeks ago I just let it sit. Tasting when I reracked is when it was tasted and just one-note. Plus the oak didn't seem to have made a huge effect. So I added another 1.5 oz of the same oak and just have it sitting.
Is there anything I could do now to up the dimension/complexity? Anything I should've done differently that I can do for next time?
6 gallons carmenere juice
1 lug (18 lbs) cab sauv grapes
ICV-GRE yeast
I crushed the grapes by hand and fermented together along with some fermaid k and goferm protect to start the yeast. Once fermentation was done, I added 2 oz hungarian med+ oak cubes, Bacchus MLB with some optimalo and actiml. Final alcohol is 13.1%, ph = 3.33 and TA is 7.5%. The oak was in for about 2 months and removed on August 10.
From then until a couple weeks ago I just let it sit. Tasting when I reracked is when it was tasted and just one-note. Plus the oak didn't seem to have made a huge effect. So I added another 1.5 oz of the same oak and just have it sitting.
Is there anything I could do now to up the dimension/complexity? Anything I should've done differently that I can do for next time?