Pinot Noir is too tannic

May 12, 2004 4 Replies
M

Dear All



I have a problem with my Bourgogne Pinot Noir 2003 as it seems too tannic.



I added (from a some what secure source) during fermentation some tannin for the colour but the vintage had enough in it without adding this.



The colour is a nice dark red (more like a Rhone then a Bourgogne) and the nose is open,fruity and very nice but in the mouth the wine leaves a bitter tannic taste.



I have fined a first time with a product called "Peale" and I have a fined a second time with "Gelatine".



What other techniques to have available to make the wine more supple and less tannic?



Will age simply do the job for me?



Thanks in advance for any ideas.



Cheers Marc


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T

How _much_ gelatin did you use? For a case like that I'd guess that you'd need at least 1 lb./1000 gallons, which amounts to 1 ml of a 9% solution per

750 ml of wine.

Tom S

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M

Dear Tom

I was advised to use 7cl/ the hectolitre. (I think this was a 10% solution).

Is fining the only solution to deduce the tannin?

Thanks

Marc

"Tom S" a écrit dans le message de news:lMooc.7476$ snipped-for-privacy@newssvr27.news.prodigy.com...

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T

That's about half what I recommended - assuming my calculations are correct. I calculated ~12cl/hl of a 10% solution would be 1 lb./1000 gal.

Time will help, but no guarantee on that. I'd try hitting it a bit harder with gelatin. So far you've only given it a light to moderate dose.

Tom S

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M

Dear Tom

Thanks for your info, Same problem with a lot of things like this, I am afraid to add too much and have nothing left at the end.

At least I know what I will do with my Pinot Noir 2004, make too different styles, one lighter, more fruity and the other like this more tannic to age.

Thanks again for info.

Cheers Marc

"Tom S" a écrit dans le message de news:iQBoc.7816$% snipped-for-privacy@newssvr27.news.prodigy.com...

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