Had a taste last night of the Chilean Malbec/Merlot I made last spring(not this spring). Started in May of 2011, bottled in April of 2012. Early, I know to be expecting much, but I thought I'd post my impression anyway.
Tons of vanilla thanks to the oak. That part was very nice.
There was almost no fruit in the nose or tasting. In fact, as far as nose, it smelled almost like an empty glass. You couldn't even smell the oak even though the taste of the oak was unmistakable.
It was bone dry. Not overly tannic, which I would expect given that there was no fruit to balance it. In spite of the lack of fruitiness, it didn't taste out of balance, just not the least bit fruity.
At 14 months, I can't say I'm disappointed in this wine, but I'm certainly not particularly impressed. I realize the "fruit" is primarily in the skins, which, being a pail of juice, this obviously lacked, but I did expect a little more fruit in it. I realize it may develop some in another year, but I'm skeptical that it had enough to start with.
Could be bottle-dumb since it's only 10 weeks since bottling, I suppose.
Job
PS. This year, I started a Sangiovese and a Barbera. I added 1.5 pounds of zante currants to the Barbera.
First Taste Of First Chilean Bucket Juice
Started by
jbo_c
, Jul 21 2012 06:27 PM
7 replies to this topic
#1
jbo_c
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Posted 21 July 2012 - 06:27 PM
#2
mokadir
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Posted 22 July 2012 - 10:54 AM
I make some wine from juice buckets almost every year for the inlaws. I have tried the juice alone, but found the quality lacking in the ways that you describe, compared to commercial / my wine from grapes. Now, I throw a lug or two of grapes on top of the juice. It leads to, IMHO, a significant improvement. You will also hopefully see some improvement over the next couple of years, if it lasts that long.
Bob
AGING: 2012 Chardonnay Champagne. AWAITING BARREL: Inlaws CV Zin, Lake County Montepulciano and Zin
BARRELING: FO/AO - Yakima Valley Pinot Noir 12, CS and Merlot 11, HO - CV Rhone blend 11
Freshly bottled: Chilean Carmenere "Bordeaux" blend 2010
AGING: 2012 Chardonnay Champagne. AWAITING BARREL: Inlaws CV Zin, Lake County Montepulciano and Zin
BARRELING: FO/AO - Yakima Valley Pinot Noir 12, CS and Merlot 11, HO - CV Rhone blend 11
Freshly bottled: Chilean Carmenere "Bordeaux" blend 2010
#3
Tomer1
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Posted 22 July 2012 - 01:20 PM
If the fruit is not there in the begining, Id find it hard to believe it will pop up later on. It might however develope some interesting bottle bouquet with time.
My advice may or may not be backed by actually personal expirience and should be treated as such. 
#4
Reverend Drake
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Posted 22 July 2012 - 06:36 PM
I agree with Tomer. There's a couple of tannin products out there that claim to help bring the fruit back out, but I don't know if they work or not.
#5
RSG
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what if I just tweek it once more...
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Posted 24 July 2012 - 01:23 PM
There's a couple of tannin products out there that claim to help bring the fruit back out, but I don't know if they work or not.
AR 2000 being one of them, although I can't say it did anything noticable for me when I tried it.
Ron Gardiner
#6
Tomer1
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Posted 24 July 2012 - 02:31 PM
AR2600 is an enzyme product which fast forwards the chemical changes which accure during bottle aging to alter non volotile compounds to volotile. Its mostly use on white aromatic verietals, not sure what might happen with a red.
My advice may or may not be backed by actually personal expirience and should be treated as such.
#7
RSG
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what if I just tweek it once more...
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Posted 25 July 2012 - 07:58 AM
not sure what might happen with a red.
Interesting, upon looking at the data sheet it saying it's not recommend for reds. I'd still be interested in seeing what it would do though.....
Ron Gardiner
#8
jbo_c
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Posted 26 July 2012 - 10:47 AM
Had a little "barrel sample" of my two from this year. My Barbera with currants added is similar in character to the subject wine.
The sangiovese(nothing added) has decent fruit, though not as much as one might expect from the grape.
I'll have to really think before I order more pails to decide if it's worth the investment.
Jbo
The sangiovese(nothing added) has decent fruit, though not as much as one might expect from the grape.
I'll have to really think before I order more pails to decide if it's worth the investment.
Jbo
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