WineXpert WE Limited Edition Kits

[DcnTim]

I have been making some Red limited edition kits. Currently, I'm working on a Tempranillo Shiraz blend. While the wine is very drinkable, my kits don't seem to compare to the wines I usually think of. No matter what red ,(even CS) I make it seems too fruit forward and the dry finish I'm use to doesn't come through. Is there some tweak you use to achieve the acidity and tannins normally present in these wines?
.

 

[Rice_Guy]

(I am not a kit maker) If trying to build more astringent tannin note I would find chestnut tannin and add some / half a dose as a guess. If I wanted astringent with some bitter notes I would add a grape tannin. Astringent flavors will magnify the existing acid so it tastes more acidic. If you are working on the existing Tempranillo there are finishing tannins that can be added shortly before bottling. ,,, Tannic notes naturally decrease on grape with storage. A winery is working to extract lots of tannin so that the wine survives a few years shelf life.
Too much fruit, a warmer ferment will drive off fruity notes. What temp do you use? As an industry person, we work to keep fruity notes in the concentrate. Fruity goes away naturally with time. Copying a winery two year production cycle this shouldn’t be an issue. Kits are built to be drinkable right away.