The green flavours are most probably signs of immature flavour development
in the grapes. Do you know much about the grapes and how they were grown?

Rob L
"Michael Brill" > wrote in message
om...
> (Richard Kovach) wrote in message
. com>...
> > As I'm sure you've deduced already, it's best to be wary of leaving
> > green stems in the must for any period of time...
> >
> Yes, lesson learned. This year, being my first, was about
> experimentation.
>
> > If you're planning on blending this purely because it's not desirable
> > on its own -- as opposed to desiring its qualities in those other
> > wines -- then I would sit on it for a couple of years because it's
> > more than likely to change a lot. And you'll be able to blend at that
> > point with somewhat more predictable long-term results.
> >
> My goal was to create this wine for the purpose of boosting any wine
> that was a bit weak. This wine was picked at about 28 brix, sat on
> skins for 12 days, fermented with oak cubes, and is aging in a new
> French oak barrel (which costs more than the grapes). The only
> problem is the green flavor. It's not apallingly high but I'm not
> keen on introducing it to other wines. Sounds like if I can't get the
> green out, then just bottling it on its own and hoping it dissipates
> might be the plan.
>
> > Good Luck!
> >
> Thanks.