Hello all- I've been away (from this forum, and from brewing in general) for quite some time and have been getting back into (brewing) again lately. Back on page 17 of this thread, from last january, I posted about starting a batch of this wine. I ended up having an issue with a stuck fermentation, added champagne yeast, and then...well, life got crazy in a not so great way, and my wine got forgotten. For a
long time. I finally got around to doing something with it in the middle of summer of this year. I racked it to a new container, topped it off with 1.5l of Yellow Tail cabernet/merlot, and added 1.5oz of medium toast french oak. Bad juju in my life continued, and it sat on the oak for much longer than I had planned. I bottled it a week before Thanksgiving
The final product has a bit of a sherry note up front (probably from oxidation from sitting around for so long with too much headspace in the carboy, but this IMO isn't bad, it reminds me of a sherry my dad brought home from Spain once,) followed by a vanilla oak note, then the foxy concord grape taste, finished with a bit of woody and red-wine-ish tannic bite.
Overall, it turned out to be a surprisingly complex and interesting wine, especially considering the strange mix of ingredients that ended up going into it, and the extended period of neglect! I figured I'd finally share my end results here, nearly two years later