I left my big reds in secondary to age further. Kits with skins, oak, and bumped up ABV's. A Montepulciano, Cab, Shiraz blend and a "Toscana' blend. Chianti, Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. Copied and pasted, I don't keep that off the top of my head. I will have to get it down for serving though. 
The Pinot Noir and the Sangiovese were very pleasant and easily drinkable, so I bottled to make space for the recent batches.
The Malbec, (which might be me, I have never had one and thought wow) is lacking fullness and presence at the very least. Off the top of my head I was thinking oak cubes. It had sacrificial oak, but none added in secondary. Any Tweaks that have offered you a little wow in a less than exciting wine?
The Pinot Noir and the Sangiovese were very pleasant and easily drinkable, so I bottled to make space for the recent batches.
The Malbec, (which might be me, I have never had one and thought wow) is lacking fullness and presence at the very least. Off the top of my head I was thinking oak cubes. It had sacrificial oak, but none added in secondary. Any Tweaks that have offered you a little wow in a less than exciting wine?
