Hi Everyone,

All these wines were made from California grapes.

I just racked my Zin and Syrah, Cab and Merlot today. No smelly Cab or
Merlot but the Syrah and Zin had quite a noticeable H2S smell. I
splashed and aerated quite a bit, hoping to get rid of the smell. I will
probably rack again in 3-4 weeks to try to get rid of the smell.
I would like to add my oak chips to all my wines, but the question is,
do I wait and try to get rid of the H2S smell before I add the oak, or
is it ok to add oak now, and maybe this will help in reducing the H2S
smell.
Last year I had a smelly Merlot, and after several rackings, it
dissapeared, then I oaked. I have heard the Zin and Syrah will benefit
from early oaking.

Your opinions are greatly appreciated.

Thanks,
Dave