I'm working with a friend who plans on opening his winery in 2007. He
had the state enologist stop by and taste his wines. Received good
reviews with the exception of dechaunac grapes, brutal comment was
"tastes like burnt rubber".

grapes were picked and crushed, sulfited, innoculated with red pasteur
yeast and lowered to 48 degrees. left on skins for 10 days and pressed.
initial brix was about 18 and pH 3.29.

other grapes from this vineyard have not required any DAP addition as it
is very fertile soil (perhaps too much nitrogen available even). Sulfur
or copper was not used as sprays.

any suggestions for vinting with the grape, pitfalls or watch outs?

thanks in advance,
david webb