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Are you wintering on South Padre Island?

I would say this wine is a solid weekday drinker - I’m not going to reach for a bottle of this to bring balance to a massive weekend meal but a quiet evening with a light dinner and a fire makes this wine perfect. Great nose. Easy on the palate, decent body, and full of flavor.

Tacos tonight for dinner - trying this wine, first bottle. The blend is technically a Super Tuscan - it’s 50/50 Sang/Cab Franc. Barreled for 12 months and bottled now for two.

Results of taste test?

Dave, not intending on pushing back on this statement - what do you mean here? How does a anaerobic environment (void of free oxygen) inspire the yeast, a single cell organism, to get "serious"? Is this anecdotal or empirical? @sour_grapes ?

You might have been signed out and simply need to sign in again. I have the same membership as you and I don't have ads.

@SCAndy - So far, I'm really liking Harmony yeast. I'll really know in about 3 years, lol. I used it almost exclusively on all my red wines this year - sans a Syrah that I inoculated with Muse. I didn't watch my nutrients very closely and I had a Cab Franc that developed H2S but I was able...

Miso for dinner - paired with 2021 Eola-Amity Chardonnay from Willamette Valley. Very nice…

"Talk about an reviving an old thread!" - @ibglowin I know...lol. I did my own experiment last year with favorable results. I just bought four more (had one) Dexter 50 maturation tanks... They have a small thumb print for the volume and the resulting wine is different from my barrels but I...

Interesting read and non-biased study by Daniel Pambianchi: https://www.techniquesinhomewinemaking.com/blog/a-comparative-study-on-the-evolution-of-wine-aged-in-a-flextank-vs-a-two-year-old-oak-barrel/

Looking forward to the results!

@Bgille6 - did you make wine from grapes this past fall? If so, how did that go?

My mistake. I thought you were in BC. I'd have a better time reaching you from one of my Montana offices... We occasionally go to Cypress Provincial Park... Maybe it's time...

Next time I’m at my Bellingham office I’ll bring you some wine - assuming you can get it across the border…LMK

My newest Reserve...

Something is hanging the particles in suspension. Did you vacuum degas? I'd try that before filtering a red wine...

Making wine from fresh or frozen grapes resolves your criticism that all kits taste the same. Since 'price of kit is no object' and, IF you want varietal specific excellent wine, it's the way to go.

Sounds like this is an excellent wine! Glad you got it bottled!

Fred, Happy New Year! I'm wondering about your SO2 protocol. Undoubtedly, you're topped up - under lock - but, considering only this CF (you said all of your 22's) where's the line for you when adding 'meta is preserving the wine but not disrupting MLF? Assuming you haven't racked after MLF...

@oenophilosopher - 13 day ferment. Hydraulic basket press at 1 bar. I don't know how old the vines are. I've journaled the whole process beginning with post #1 in this string. Have a great New Year!