Dear All

I have a problem with my Bourgogne Pinot Noir 2003 as it seems too tannic.

I added (from a some what secure source) during fermentation some tannin for
the colour but the vintage had enough in it without adding this.

The colour is a nice dark red (more like a Rhone then a Bourgogne) and the
nose is open,fruity and very nice but in the mouth the wine leaves a bitter
tannic taste.

I have fined a first time with a product called "Peale" and I have a fined a
second time with "Gelatine".

What other techniques to have available to make the wine more supple and
less tannic?

Will age simply do the job for me?

Thanks in advance for any ideas.

Cheers
Marc