Hello

I have some late picked pinot noir wine. The grapes were picked 2-3
weeks late in early October. The grapes were brown when I started but
they were very nice tasty and sweet. The brix was 22 and the T/A 0.90.

I am presently cold stabilizing the wine and I noticed that it is not
clear and with a light brown color. The wine tastes jammy but
otherwise o.k.

I have never had browning at such a young wine age. Does anyone know
of a way to clear it and remove the browning?

thanks

Joe

Try tossing in some Petit Syrah. I don't think you will recover the
color, but blending something with tons of color should bring it to a
nice end color

On Jan 25, 4:15 pm, "EnoNut" > wrote:
> Try tossing in some Petit Syrah. I don't think you will recover the
> color, but blending something with tons of color should bring it to a
> nice end color
That was a good idea!
I didn't have any Petit Syrah but I do have same Cab Sauv. I tried
some tests blends and by adding 1/5 Cab Sauv brought it to a nice
color and did wonders for the taste as well. These Pinot Noir were
pciked late and had a jammy flavor that I wasn't crazy about but this
new taste is great! I will do a bulk blend and then let it sit to
ensure it is stable before I bottle.
thanks
Joe