Bottle Time after bulk aging

[johnsonbrew]

For no other reason other than laziness, I did not bottle my Carmenare for nearly a year. I had started to bottle, but then noticed it was still very gassy after about 6 months. I whipped it really good, and decided to let it sit, for another 6 months. I just bottled this up and sampled it as I was bottling and am optimistic that it will be good after bottle aging. Should I aim for another year in the bottle before worrying about tasting this wine or will it be good after 6 to 8 months bottled?

The last wine I made I starting drinking the Cellar Craft Zinfandel at about 10 moths after bulking aging for 2 and we were very pleased with the results.

Just wondering what my goal should be for starting to taste this new batch of wine.

 

[madscientist451]

I'd let it sit another year, but everyone's taste is different, if you can't wait anymore, try it in 6 months, maybe it will be good.

 

[DoctorCAD]

Really, 30 days is enough to get rid of bottle shock, but with wine, longer seems to always be better. I like to go 6 months minimum in the bottle.

 

[Pyg]

Your carboy should have degasses sitting for a year, if it was at the proper temp.

I have never had a batch Not degass.
your wine, as most usually should be peaking about 18 months.
could you had added oxygen by whipping to intensely?

 

[johnsonbrew]

When I bottled last week, it seemed like it was actually gas free, so now that I waited that long, that issue resolved itself. I am more or less curious if longer bulk age time means less bottle age time or if I still need to wait 12 to 18 months before it starts to peak. I am a very seasonal drinker, I brew beer for the late spring and summer months, I have heavier beers for fall and I tend to drink more red wine during winter months. That being said, I should not have much of a problem staying out of it until next winter....I was mostly curious since I have done very few wines.