This is my first attempt at an icewine style dessert wine made with botrytis
affected grapes. (Sauvignon Blanc). The wine has been bulk aging for about
a year in glass or variable capacity stainless. The problem is I can't get
it to clear. Here's what I've done so far:

1. The juice was freeze fractioned (frozen, then the juice drained off
until the drained portion reached about 40 degrees brix.
2. The juice was fined pre-fermentation with isinglass at the
recommendation of a rep from Iniskillin.
3. Added lots of tartaric to get good acid to balance the sweetness.
4. Fermented with low alcohol tolerant yeast to about 9-10% abv.
5. Chilled and racked a few times to stop fermentation. (Fermentation has
definitely stopped.)
6. Fined with Bentonite.
7. Racked and added pectic enzyme.
8. Bulk aged 6 months.
9. Added more of a different type of pectic enzyme after a trial showed a
slight improvement in clarity.
10. Fined and counter fined with Chitosan and Kieselsol.
11. Bulk aged a few more months.

The wine tastes great, like a non-oxidized style Tokaji. It's still very
cloudy though. I've tried aging at low temperatures, and all of the above
finings, and it still won't clear. I've heard that botrytis affected wines
can be difficult to clear due to the formation of glucans, which are pectin
like substances that aren't affected by pectic enzymes. Does anyone have
any experience or ideas on getting this stuff to clear?

Thanks,

John