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Tartness variances during aging?

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kyle5434

Trying to fuse frugal/pragmatic with good results
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I just degassed and started clarifying a tweaked Fontana Malbec after two months of bulk aging (part of my goal to get some "early drinkers" in order to give some better kits more time), and when tasting, it was noticeably tart - significantly more tart than it was when it went from secondary to bulk aging.

I know (from all that I've read) that overall, tartness tends to mitigate over time. But has anyone else experienced an increase in tartness in the short term?

I should add the wine smells just fine, so I was surprised at the increase in tartness when tasting.
 

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