Wine Expert red wine kit

[LWOOD]

Planning for my next red wine kit -- does anyone have experience in making both the Wine Expert - Mezza Luna, and Wine Expert - Stags Leap Merlot? Thoughts on each, and personal preference? Thanks!

 

[GaDawg]

I have made the Stags Leap Merlot and it is the best! I made it in Jan 2014 so it is still young but very impressive!


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[Geronimo]

You're comparing a fairly low quality kit (Mezza Luna) to a high end kit (Stags Leap Merlot). The price difference is $70 versus $170.

IMO, I buy the highest quality kits I can. Your time (plus the aging time) are your biggest investments BY FAR.

 

[ColemanM]

My opinion is the mezza Luna was bitterly acidic and really not that good. I am down to my last bottle (thankfully) after 16 months. Was better when it was younger, but never really that good.


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[heatherd]

Not the same thing, but the Mezza Luna white is the only kit I have done so far, out of 20+ batches, that never fully degassed and still tastes yucky. I won't do any of the Mezza Lunas again. I put in half the f-pack but it is still sweeter than I would like as well. Not my best batch.
Heather

 

[MrKevin]

I make the Stags Leap merlot often it is that good.

 

[francois_du_nord]

Lwood,

I just racked the WE Trinity Red (World Vineyard Series ~$70 US, 10 L kit) off secondary into bulk last night. My second wine ever. It was running so clean and bright that I felt obligated to at least give it a try.

I'm going to quote my LHBS sales guy now: "Best Value Going." It was young (obviously) but great berry taste. It's gonna be a winner, and I'm glad I took his recommendation.

I'm probably starting the Lodi Ranch 11 Cab tonight, but I've also got the Stags Leap Merlot in the queue as well. If you want to drink fast, go with a 10 L kit, if you can wait, 18 -24 months the Eclipse kits will reward you.

Best, Fran

 

[LWOOD]

Thanks, all. I've been making kit wines for 4 years now, and it's alot of fun! I've also found that time is your friend, and if you're going to make the effort, definitely let it age after bottling, at least 6 months... ideally a year or more. I've made a cabernet, sauvignon blanc, amarone, barolo, pinot grigio, sherry, chocolate raspberry port, chocolate orange port, and reisling. I even made a dandellion wine from scratch that wasn't too shabby! I'm ready to make another full bodied red, so I appreciate any other recommendations. I've heard the Stag's Leap Merlot is to die for. Cheers, all!

 

[Enologo]

I've made the Mezza Luna red and while I thought it was ok I found it to be a bit thin. Not a repeater for me. Just my 2 cents.

 

[roger80465]

I consider Mezza Luna red to be a red for people who normally don't like reds. My adult kids hate reds but said "hey Dad, this doesn't totally suck", which is a ringing endorsement from them. I make it for those who don't like big reds (and call it 'This Doesn't Suck Red').

 

[Geronimo]

For me, Mezza Luna Red finished at 0.998 (barely dry). Most of my wines end up at 0.994 or lower at bottling. That slight residual sweetness appeals to some people.