For some reason, all four varietals I have bulk aging from the 2002 vintage ended up with vegetal aromas. They range from slight, in the case of an Amador zinfandel, to strong asparagus notes in the case of both a Contra Costa zinfandel and a CoCo mourvedre. A Lodi mourvedre falls somewhere in between.
All were made from grapes, held on the skin for about 10 days, first racking after fermentation was complete, and second rack after a month (possibly too long?) All underwent malolactic fermentation. The Contra Costas, initial TA of .45, needed rather severe acidulation to .68.
While drinkable, the wines are less than pleasant. So, I have three questions.
What causes the vegetal aromas--the fruit or the vinting?
Is there anything I can do at this late stage to reduce the vegetal characteristics? I was planning to bottle in about a month, but can postpone.
If it's a matter of craft, what can I do in the future to reduce the chances of these aromas?
- Ernie
To reply, rack off the LEES.