I recently started a batch of frozen zinfandel grapes that I intend to
make into a port. Unfortunately (or maybe fortunately) the grapes
were heavily raisined. It's now down to about 1.040, I've pressed,
and I'm about ready to dump in some brandy. But when I taste the must/
wine, it has a different taste than I'm accustomed to. It actually
tastes more like raisins and less like grapes (I guess no surprise
there).

My question is what should I expect? Does wine made from dried out
grapes have any distinctive qualities?

The grapes (raisins) to begin with had good sugar (well over 28 Brix,
which I diluted down), and good acidity.

Thanks to all,

Lee