Yes, conventional wisdom says that its way too early to bottle the 2010 red wines. However, this is our first year with red wine from grapes and there was no way we were going to wait forever to drink it.
I bought about 100 pounds of Norton Grapes last fall here in Kentucky @ $.75 per pound. I meticulously separated grapes from stems, etc., crushed, and fermented (Using beer equipment). Then came pressing and secondary ferment. After one racking I put in one package of medium toast American oak cubes. Then I waited. To sum things up: It is amazing how a wine transforms from 'too acidic', and 'too much tannin' to a balanced, drinkable wine. The oak flavor is pronounced, but I understand that oak flavor fades.
I packaged in 22 oz bombers with crown caps. Not as fancy as corks, but I don't see a problem, technically, with crown caps, especially since this will mostly be gone by Labor Day, for sure. Labor Day will likely be the 2011 harvest date for this years crop.
Tasting notes: Good fruit, mellowed acidity (Cold Winter storage led to acid crystals in carboy, left behind during bottling), pronounced oak, and medium tannins. Not the best red wine ever but this seriously decent wine. I compare it to a 8 to 12 dollar Merlot. I would also note that I topped off with a 750 ml of cab because I got less than 5 gallons from the grapes, lower yield likely due to drought.
I'm ready for the 2011 crush, and the winery will be expanding! I'm looking for Norton, Chambourcin, and Traminette for 2011. Home wine making is the best complement to beer making there is!