This is my first attempt at making wine from real juice (along with a zinfandel). Primary fermentation went very quickly. One month on oak seemed to give a good amount of flavor. A relatively small amount of tannins were added.

This wine was allowed to bulk age a long time before bottling. Too much metabisulphites were added at bottling. They will dissipate with time. The wine does not have the body I was expecting. Perhaps this is related to fermenting at too high of a temperature.