"bob" > wrote in message
om...
> "Yes, lesson learned. This year, being my first, was about
> experimentation."
>
> Mike,
>
> That says it all. Like everyone else is saying, be patient. Wine right
> out of the press tastes nothing like what it will in a year or 2. I
> have a chambourcin that last year at press time was so bad I thought
> I'd be pouring it down the drain. This year, a year on Stavin beans
> later and just plain sitting there for another year, I can see the
> light at the end of the tunnel. I can either fine it or let it sit
> another year and see what happens. I'm opting for the latter. Wine is
> very un-american, there is no such thing as instant self-gratification
> when you are a wine maker so you need to be VERY patient. "good wine
> takes time"
>
> Bob

Yep, be very patient with Chambourcin. This has been my experience. A
little oak and 3 or 4 years makes a BIG difference.