Hello
I have some late picked pinot noir wine. The grapes were picked 2-3 weeks late in early October. The grapes were brown when I started but they were very nice tasty and sweet. The brix was 22 and the T/A 0.90.
I am presently cold stabilizing the wine and I noticed that it is not clear and with a light brown color. The wine tastes jammy but otherwise o.k.
I have never had browning at such a young wine age. Does anyone know of a way to clear it and remove the browning?
thanks
Joe
Try tossing in some Petit Syrah. I don't think you will recover the color, but blending something with tons of color should bring it to a nice end color
That was a good idea! I didn't have any Petit Syrah but I do have same Cab Sauv. I tried some tests blends and by adding 1/5 Cab Sauv brought it to a nice color and did wonders for the taste as well. These Pinot Noir were pciked late and had a jammy flavor that I wasn't crazy about but this new taste is great! I will do a bulk blend and then let it sit to ensure it is stable before I bottle. thanks Joe
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