Scott Labs Tannin

Paul, I'd be interested in knowing more too, about adding tannin to my Syrah. I'll be fermenting in another week, and am not sure if it would be advisable. Peynaud, in his book, Knowing and Making Wine, says, "As a general rule, the vinification of the great majority of vintages and musts does not gain anything by the addition of tannin." (p.90) Perhaps I should call Scott Labs. I've emailed the Laffort people but no reply. I'm talking Laffort Tannin VR Supra sold through MoreWine. If I learn anything I'll post it. Tacoma Joe

They also sell the Tan'Cor and Tannin Plus

As I understand it, the Tan'Cor is not supposed to add an Oak taste but rather helps with the mid palate. I believe the above two products are added post fermentation while the Tannin VR is added during fermentation.

I called Scott Labs and they sent me samples. Depending on your volume of wine it may be sufficient for your needs.

I plan on adding the Tan'Cor and Tanin Plus to some wine I have ageing right now - it isn't great wine so I don't think I will screw it up.

Next year I plan on having some of the Tannin VR on hand during crush as it supposed to help suppress the vegetal characteristics of some unripe grapes. This year here in North Central Maryland the Cab. Sauv. will ripen fully but it is not always the case here.

Please keep the group informed if you decide to go for it.

Paul

I'm using VR Supra on a regular basis and have used the Grand Cru tannin on one wine. I'm happy with the results but don't have a untreated wine to compare so can't say for sure how much of a difference the tannins make. Supra is used to make the colour more stable so that one is even trickier to evaluate, with Grand Cru you have basically a finished wine so you can play with it with more precision, maybe add it in stages or do a split batch to compare. The only "danger" I can see is that it's easy to become addicted to all the new tricks out there and start using them as a golden hammer... kinda like what you said in another thread on the new oak.

Pp

I bought some from a member of this group awhile back. I really like the structure the Grand Cru brought to the wine- I'll be adding some to some merlot in the coming days. It really improved the taste of my Red Zin from last year.

Jason

I agree, if not careful, it could become a matter of habit.

When I talked to Scott Labs I was looking for a way to treat a wine I made that had a small percentage of unripe Cabernet Sauvignon which resulted in an "earthy" or "Bell Pepper" aroma? I am not too good at using descriptors.

I thought some type of gelatin fining might help and I was surprised to learn that the right tannins may help somewhat and that is what got me investigating the samples they sent.

Thanks to all who have responded to this thread

BTW, thanks a lot for the BC Winery information. We plan on going out there in August '08

Paul