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Cabernet Sauvignon fermented dry - tastes sour
Ok, This is the sixth year that I've made a batch of 85% Cabernet
Sauvignon,15% Cabernet Franc from CA Central Valley grapes. In past years my results have been good but the wine was never as dry as I'd like. This year I kept more stems in the fermentation vat and the result is much, much dryer. Presently, the wine tastes almost sour like red bing cherries that aren't very ripe. Is there anything I can do to tone the sourness down at this point? Would a malolatic fermentation do more hard than good at this stage? |
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