HomeWine Making2005 Winetta


2005 Winetta — 1 Comment

  1. This wine has an interesting history. At the time of barreling it had a very bad sulphur smell and taste. Michael Richmond, the winemaker at Bouchaine Winery, suggested I add copper sulphate to the wine to remove it.

    It was also missing the deep “inky” color typical of Cabernet Sauvignon and Syrah. With some experimentation with acid balance (adding more tartaric acid), the color stabalized and deepened, but it still is not the deep red I had hoped for.

    After over a year in the bottle it’s mellowed to a nice table wine that competes with other wines in the $10 price range.

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