This was my first attempt at a raspberry wine - made back in 2019. I used 40lbs of raspberries and 10 lbs of sugar to make 5 gal of this raspberry wine. It was fermented with wine yearst and got up to 13% ABV. I then backsweetened this up to 1.022 prior to killing the yeast with Campden Tablets
This has been aging down in my cellar for almost 5 years now. I had missed that I didn't a do a tasting of this version long ago - better late than never. This version made me excited about making more of these - which I have done in the years since. Time to capture some notes
Tasting Notes:
- Aroma:
- Strong, concentrated, raspberry character along with a boozy and yeasty note
- Appearance:
- Dark red pretty clear
- Flavor:
- Concentrated raspberry flavor up front. It is slightly tart up front and then a bit of a sour bite. There is a mild sweetness to it. There is fairly firm alcohol presence in the finish along with some yeast ester character.
- Mouthfeel:
- Medium bodied with a slightly sticky character on the pallet. It's got some astringency
- Overall:
- This has a strong flavor. It is quite a bit different than the experience of easting a raspberry in that the flavor is quite a bit more intense. I'd say it's of a similar level of fruit character to a grape-based wine. It has a nice level of sweetness that counters the acidity and the alcohol character. I think this works nicely as a desert wine
