Yes, it has indeed been 6 months since I started my VinoSuperiore wines.

I had previously racked and sulfited the wines once MLF was complete. My sulfite additions were based on 0.5 mg/L molecular SO2 and wine pH, then I doubled the amount knowing that my total SO2 was below 50 mg/L and there would be much binding. Why double the sulfite addition? Read my study report.

Today I tasted the wines — 2011 and 2013 Sangioveses — and they taste, well, pretty awesome. I usually wait some 3 years before I bottle, but I’m not sure I can wait that long with these delicious wines. The aromas are seductive with flavors evolving ever so slowly but beautifully. Mouthfeel is tannic as expected but these will be charmers once the tannins start integrating. Color is as spectacular as the day I pressed — richly deep.

I have now added 4 g/L of double-toasted premium French oak chips. In a week, I’ll start tasting and monitoring progress to determine when I’ve hit the “sweet spot.” Then I’ll probably let it age a minimum of another 6 months before I reconsider waiting any longer before bottling.

Salute!

Daniel