What to do with these grapes?

This question is still hypothetical at this point since I will not take the first harvest from the vines in question until next season. However, it seems that a small number of my Tannat and Syrah vines are significantly less developed than the rest of the vines. Reason seems to be that there are 3 large oaks that are blocking a good amount from the mid-afternoon through the end of the day. With my oversimplified understanding of grape ripening, my sugar levels should still be fine due to the significant heat and the acids will likely be low as the nights are relatively warm also. However, the sun should impact the phenolic ripeness leaving green flavors and harsh tannins. Assuming this is the case and not wanting to use them with the other grapes for red wine what can I do with them? Seems that making a rose out of them leaves me with the same problems (but maybe to a lesser degree). Pressing them out and treating them like a white doesn't seem like a good idea since I expect the acid levels to be low. Can they still make good Jam? Cutting down the trees is an option but I plan to wait until I see exactly how poor the resulting grape quality really is before making that committment.

You might be able to make freezer jelly/jam, but heating the grapes/juice will probably destroy whatever flavor there is.

Brian,

I don't know to what extent your plantings are, but if I were doing it, I'd wait until I see what gives. In some cases, you may find that blending the ripe with the near-ripe grapes might give you a good result. It of course depends on how ripe and under-ripe each version is, but you won't know that until you harvest them.

That kind of blending of vineyard plots is done all the time in the wine world.

Brian--
I think Thomas gave fine advice, and I would trust your instincts as the grower far more than anything I might say. But I wouldn't dismiss the rose idea so quickly, especially if you might be willing blend in a small portion of your riper grapes. Rose will typically be served with a chill on it, which might mitigate some of the less desirable characteristics (if they do in fact develop). And you're in Southern Maryland, am I right? Seems to me there could be a receptive market for a locally produced dry rose.

Brian,

I don't know to what extent your plantings are, but if I were doing it, I'd wait until I see what gives. In some cases, you may find that blending the ripe with the near-ripe grapes might give you a good result. It of course depends on how ripe and under-ripe each version is, but you won't know that until you harvest them.

That kind of blending of vineyard plots is done all the time in the wine world.

Thanks Thomas. I do plan to wait but want to have a backup plan if my worst fears are realized. The number of vines impacted are roughly 50% of my total Tannat and 25% of my total Syrah.

Brian--
And you're in Southern Maryland, am I right? Seems to me there could be a receptive market for a locally produced dry rose.

Yup. Just outside of LaPlata. However, this is all for home production. No desire to consider doing this commercially.

I would harvest them separate and ferment them separate. You will never know how they will taste until you make wine from them.