Zinf grapes from central valley

[Bruce67]

Morning;

This fall is my frist attempt with Zin's grapes from the CV. I've heard they can be a little more difficult than other types of fresh grapes..so what should I watch for?

Also need suggestions for yeast, malo/no malo, time on skins, or anything else that comes to mind.

Appreciate your thoughts;
Bruce in Ohio

 

[ibglowin]

Have had no problems with any of my Zin from Lodi, CA. They are usually less problematic than other varietals. They ferment fast and are usually done in 5-6 days tops. I use RP15, BM4X4, D254 yeast. Definitely MLF.

 

[Boatboy24]

I can't speak for CV, but I did a Zin from Amador last year. As Mike said, definitely MLF. I used BM4X4. 5 days in primary on the skins.

 

[terroirdejeroir]

I am doing two batches of zin from Lodi, one juice pail with a lug added and one batch from grapes only. Using the same yeasts as above. Any suggestions for a tannin addition to the juice pail/lug batch?

I get confused with fermentation tannins, finishing tannins, cellaring tannins, etc.

 

[ibglowin]

I use some Tannin FT Rouge. Seems to work well but it also takes the wines 2 years to be drinkable (IMHO) at a minimum. They will last a long time after that if you have good/decent storage conditions.

 

[terroirdejeroir]

I really don't want to hijack the thread, but I have a tangentially related question. I have read in many places that experienced winemakers say you can't really tell any difference in wines due to the yeast that was selected, at least not after six months. I have been doing some taste testing on my 2014 wines and it is striking to me how much different a Cab Sauv with RC-212 is from the exact same must with ICV-D254. Same with kit wines I have made with different yeasts. Any thoughts?