Last fall I made a batch of baco noir. The grapes were in very good
condition but the TA was high. The only any acid reduction I did was mlf and
cold stabilization. The wine has sat in 54L DJs (racked twice) with a
little oak and now I bottled a few for tasting. The wine is clear and has a
good colour (dark and full-bodied) but the taste isn't very exciting also
after the wine sits in the glass for 15 minutes it seems to acquire a sour
aftertaste.
Is this all there is to baco noir or did I mess by not balancing the acid
when I started? What can I do now with the other 2 DJs? Can I add more oak
and age for another 6 months?

thanks

Joe