Just a note to say Laura and I racked Tuesday before last, 1.13. There was quite a bit of sediment but it was pretty well behaved. It stayed where it belonged and we were able to siphon off most of the wine. We tasted each of the three cboys, and they were triplets. There's a little fizz at this point, and the the taste is quite deep and dark for a wine so young. Pepper, chocolate? Probably a little of both, and some sour cherry. Hard to say much more at this point--it needs the clarification of oak.
We added a dark roast infusion spiral to each cboy last Friday and we will take it out in a day or two and then bottle. We wanted medium roast, but the people at PIwines told us that leaving the dark roast in for a week or so should have the same effect.
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