Product Recommendations for 2018 Red Wines
Joy Ting
November 2018
Following are specific recommendations by representatives from enological supply companies in response to the 2018 growing season. Wines from this vintage suffered from dilution due to rainfall, thin midpalate, and potentially high volatile acidity. Each company representative was asked which products and approaches he/she would recommend for wines that are thin in the mid-palate and lack structure. They were also asked for general aging strategies for wines with higher VA and potential microbial load than usual. Companies are listed in alphabetical order. Though these recommendations were specifically for the 2018 wines, they follow general principles that could be applied to wines from any vintage with these challenges.
If your favorite enological product supplier is not listed, please contact the representative and he/she will be able to recommend comparable products for you.
Disclaimer: Product recommendations are from the supplier. Provision of these recommendations is meant to help you find the products you may be interested in using. This does not constitute a product endorsement by the WRE.
AEB
Representative: Richard Jones (Richard@aebusa.com)
Richard recommends using Batonnage Plus Structure (Bat + elevage for whites) as soon as possible to improve viscosity and antioxidant power. This is a mannoprotein/tannin blend. Protan Malbec is a great mid palate booster and is in use in Virginia quite a bit.
For higher VA and potential microbial spoilage he recommends Elevage Glu (a glutathione product) to keep wines fresher. In both Reds and Whites. Tannins will do the same, especially the Protan Peel.
To reduce port like odors (aldehydes) in wines that have been exposed to oxygen and which aromatics need to be “closed up” and protected during storage. Protan Raisin or Protan Pepin immediately bind the aldehydes contributing to the bouquet in a closed and protected mode.
To increase the body of a “bottle ready” red wine, use half a dosage of ellagic tannins combined with half a dosage of proanthocyanidins. The best combination experienced in red wines is: Ellagitan Barrique Liquid 5-10 mL/hL, (1⁄2 – 1 lb./1,000 gallons) + Protan Raisin 6 - 12 g/hL, (1⁄2 – 1 lb./1,000 gallons).
Agrovin
Representative: David Pagan (david.pagan@agrovin.com)
Given the year we have had, David recommends the following tannins:
Tan Sutil: Extracted from grape skins. Condensed tannin that will increase structure and volume, increases the sweet sensation masking green notes from unripe fruit. It also lifts up the aromatics increasing the intensity of fruit.
Tan Reactive: Extracted from grape seeds. Condensed tannin that will increase structure and volume. Helps with reduction and it's a powerful antioxidant protecting color stability.
Robletan Estructura: Derived from toasted french Oak. Hydrolysable tannin. Adds structure and protects wine from oxydation. Depending on dose it'll add toasted notes so it can change the profile of the wine.
And polysaccharide/mannoproteins:
Super Bouquet MN yeast hulls with high polysaccharide content (48-53%) that enhance body and volume in the mouth, and reduce astringency and bitter taste. It also re-establishes acid balance and helps with colour stability.
Agrovin also has Microstab , a chitosan product. This is a new product for Agrovin in the US, so ask David for product information (which is not yet published online).
Enartis Vinquiry
Representative: Tyler Franzen (Tyler.Franzen@enartis.com)
For wines that are thin in the mid-palate, Tyler recommends Enartis tannins. “They can round out flabby wines, fill out donut wines, counteract astringencies caused by underripe fruit, and/or also add fruit to the mid and finish. Oak chips are absolutely worth looking at for trials. They are extremely easy to setup and revisit/taste a month from now to see if it’s worth pursuing. Mannoproteins (such as the Surli line) will be key this year to round out the mid and push out the finish. Gums can also be used to achieve this if cost is a factor.”
For wines that are high in VA, “doing everything possible to keep that number from moving is our focus. Using the Chitosan (Stab Micro) in barrel or tank (at a high dose if they didn’t use any up front) and re-suspending once or twice a month to continue to knock back any Acetobacter present.” He also recommends the addition of tannin to help scavenge oxygen in addition to SO2. Tan SLI is his personal favorite for a few reasons. “It has no organoleptic impact, it absolutely loves to gobble up any oxygen present, by using it in conjunction with SO2 it will act as a buffer to your free ensuring that your free SO2 stays at the proper molecular level to inhibit all the bad microbes. Those would be our suggested focal points for fruit post-fermentation.”
Resolvent (BSG)
Representatives: Steve Verosko (stevev@resolventsupply.com) and Lynne Goldfarb (sales@resolventsupply.com)
They recommend adding dry tannins early to create structure and help to cover or suppress any negative tastes or aromas. Liquid tannins can be used later in the process to round out even bright reds if necessary. These include
- Fruit Enhancer Fresh which enhances citrus (it’s something ordinarily recommended to balance a Sauv blanc)
- Fruit Enhancer Express is a medium berry. It’s good for balancing a Pinot Noir style wine, but could also help on any bright red.
- Fruit enhancer Plus offers up dark berries. We would look at this for Cab Sauv or Cab franc
Any of these can be used by themselves or in combination. You can use these right up until a few days before bottling.
Scottlabs
Representative: Megan Hereford (meganh@scottlab.com)
Megan worked together with Nichola Hall to develop a comprehensive Post Fermentation Management plan for this year’s East Coast wines, which is attached. The plan covers everything from analysis, hygiene, racking, and aging and includes valuable advice on specific products as well as general procedures.
In addition to the products listed in this guide, Scottlabs carries ICV Noblesse, a yeast product recommended by Dominique Delteil in a visit to Virginia Tech several years ago. Slides from his presentation can be found here.
