Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers questions on fining agents and malolactic fermentation after cold stabilizing a wine.
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Oxidation is one of the most common faults among homemade wines. The Wiz has some tips for minimizing exposure during racking along with advice for how to read fermentation temperature, reducing reductive stink with copper, and carbonating a dessert wine.
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It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining!