Today I racked the Leon Millot wine off the American oak it's been aging on for sometime. This year instead of being timid and not adding too much oak for too long, I decided it's time to experiment and see what Stavin oak beans can really do and see how gracefully my reds take on oak. The results were surprising indeed.
Lets back up a bit.
The
2015 vintage was the first crop of red grapes I got from my vineyard.
Frontenac, Leon Millot and corot noir. All received just 1oz of french
oak for 1 month with the exception of corot noir, which received 1oz of
American oak for the same time frame. This minimal oak effort was done
for a reason- not to over-oak the wine! (And after an oak bench trial I
decided I liked the 1ox rate best) 6 months after bottling that wine the
oak character is well blended to an almost non existent flavor. The
wine is delicious but I like a little more oak in my reds.
Fast forward to this year, I have a different plan- add more for longer!
Leon Millot |
The Leon millot received : ( really living on the edge with these additions but hey- poco a poco.. )
Vessel 1- 1.25 Oz for a full 2 months
Vessel 2- 1 Oz for 3 months
Vessel 3- 1oz for 2 months - ended up adding another 0.5oz for another 2 weeks.
-1.50oz: Just after 1 month on the oak I felt the oak level was right where it needed to be. It had moderate to intense oak on the nose and palette.
-1oz. After about 6 weeks on this amount of oak- The oak aroma is not overwhelming, which is good. I left it for another two weeks for a total of two months. In general the wine has intense dark fruit flavor with a slight acid bite. The acid bite could probably be fixed with some degassing or cold stabilization. But Cold stabilization may put the pH at an unhealthy level. Two weeks later I tasted again and decided it could use another 1.5 oz of oak. I toss it in and come back to it in another two weeks later and decide to rack as I am happy with the oak levels of this wine. The oak aroma is actually complex as if there are different layers to it. This will no doubt integrate over time but it's interesting to experience it at this point in the process. The oak is not overbearing on the palette either. This could actually use more oak! The wine is a little drying on the back end (tannin?) The acidity was a concern at 0.82% but with a final specific gravity of 1.000, it is actually quite balanced. I plan to allow this settle for a month before doing tannin bench trials.
In
the end I decided to blend all three together into one wine. Why not
bottle each differently you ask? Well, now the wine is off the oak, a
short blending period (1 month ) will be done and then tannin bench
trials will be performed. I didn't want to do bench trials of the same
wine three different times; so I blended them and now I have one wine and
trials will be easier.
The Frontenac Received:
1.25 oz of french oak, not to much more than last year but I left it on longer than before by a month.
Frontenac |
The Corot Noir Received:
1.5 oz of American oak for 2 months. Upon tasting this wine out of the carboy, the flavor and the nose were dumb. Meaning the nose was nonexistent and the flavor was rather watery. I'm not sure how this could have happened. I am tasting at
55F in the cellar which most likely could have muted the flavors. Since this was the case I filled a glass half way and allowed oxygen to do its thing to the wine. After about an hour a perfumy, almost flower-fresh wood smell came through-interesting and weird! I then took it upstairs to a warmer place and i am allowing it to chill for a few hours before making a final judgement call on the quality of the wine. I'll get back to you!
***edit*** Ok so after the wine sat out at room temp (not in a chilly wine cellar) for around 8 hours, the wine finally showed itself in a positive way. The perfumy aroma has been reduced. As for the flavor the acidity came out giving the wine life (the cold muted this aspect) and the wine has nice body to it! Now I'm not scared this wine will be poor. Corot noir is weird, it takes its time to find itself and in the end comes through as a tasty wine. Maybe that is just in my case, but that is my experience with it so far.
Corot Noir |
***edit*** Ok so after the wine sat out at room temp (not in a chilly wine cellar) for around 8 hours, the wine finally showed itself in a positive way. The perfumy aroma has been reduced. As for the flavor the acidity came out giving the wine life (the cold muted this aspect) and the wine has nice body to it! Now I'm not scared this wine will be poor. Corot noir is weird, it takes its time to find itself and in the end comes through as a tasty wine. Maybe that is just in my case, but that is my experience with it so far.
Did I learn anything? Why yes I Did!
1. Just 1 Oz of oak- no matter the time frame just isn't enough. It's delicious off the bat but the oak ages out.
2.
Keep un-oaked wine in case you over oak. This builds confidence and
allows you to add oak, be an artist, mess up and fix it! The funny
things is, I added up to 1.5oz of oak and it STILL isn't over-oaked.
3.
Stavin offers different forms of oak. Whether it be barrel head, heavy
toast, medium toast, or savor oak. When using these different forms, the
oak aroma actually has a complexity to it. This creates interest in the
nose of the wine. This will no doubt blend over time but I feel it'll
make your wine more complex in the end. Fin...
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