I’ve found both Malbec and Carmenare from Chilean juice to produce wines I enjoy very much with no blending. I’ve also made Vinters Chilean Malbec kits but to add more body to these kits I have added frozen black raspberries to the juice concentrate in the primary before adding the yeast. Results have been excellent even when drinking young. My process involves putting about 10 pounds of previously frozen berries in a fruit bag into a 7.5 gallon fermenting bucket. Adding about 6 or 7 pounds of sugar and enough hot water to cover the berries, adding Camden, pressing berry bag and mixing then wait a day and add pectin enzyme, wine tannin, yeast nutrient then mix and add juice concentrate from kit and water to fill bucket to 6 gallon plus mark such that when berry bag is removed about 6 gallons of must will remain. The berry bag will float so push it down and press it periodically during primary fermentation. When primary is done, pull berry bag and let drain into primary to extract as much wine from the berry pulp as possible without pressing it so much as to cause pulp to be pushed through the bag. Follow remainder of kit instructions or allow to remain in secondary for extended time to clear. Your choice.
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