Jason,
I second Joe's advice. Cabernet in particular seems to take on weight with
time and transforms itself into a fine wine. At the very least you could
wait until the fall and if it hasn't improved you could employ some of the
strategies suggested by Pp. Don't give up yet, patience may be the key.

Tim

"Joe Sallustio" > wrote in message
ups.com...
> Jason,
> Forgive me if you mentioned this already but is this your first
> experience with new wine? If so, I can tell you the evolution over the
> first year or two is amazing. What you think is light and insipid today
> may be pleasantly different in a few months. Time is almost always
> your friend with dry red wine.
>
> Joe
>
>
> yet when that precious liquid touches the
>> > tongue there is nothing behind it. No taste but runny red juice.
>> > There is a residual sweetness that the Clinitest estimates at 0.25% to
>> > 0.5%.
>> >
>> > At this late stage in the game, is there any way to salvage these
>> > wines? Should I consider blending them away with better 'cheap
>> > bottle' wine (Banrock Station is inexpensive) to mask the failure for
>> > this year? Would adding Grape Tannins so late in the process (I'd
>> > like to be bottling in 2 months) be advisable?
>> >
>> > Thanks in advance for any assistance you can provide,
>> >
>> > Jason
>