This is only an experiment in the sense that it's the first time we've made a Shiraz wine. We've oaked 1 barrel (225 l or 300 bottles) and the rest is staying in the stainless steel tank.
4. Petit Verdot
This lot of P.V. seems to be normal more or less, but we suspect something is up!!! Even though it's finished fermenting (apparantly, as the density is 996!) the aroma is still like what you get at the beginning of fermentation, ie compost, gassy, not very fruity. The taste is rather sweet, which suggests ther's some residual sugar in there. I dunno! At least there's nothing seriously serious happening! I'll have to get an experienced taster in to check it out. Any theories, anyone?
5. Graciano Explosion
The bung itself has disappeared! It must be somewhere in the barrel room, but we haven't been able to find it yet!