Wine making

It's been two weeks since I started wine making with Cabernet Sauvignon from the garden.
The fermentation stopped so it's time to bottle.

First, drain the wine (can I call it wine?) and separated free-run and pressed juice.
Free-run tasted like red fruits.
Low tannin and medium acid.
Alcohol was low, so the grapes weren't ripe enough when I harvested them (I needed more sugar = ripeness to achieve higher level of alcohol).
Pressed juice had more greenness.

I mixed the half of the pressed juice into free-run, and let it settle in a fridge over night.

We did tasting with the left over pressed juice.

Here's JC's tasting note:
Green pepper, apple skin, cherry liqueur, licorice, thyme, red pepper cone, compost, wet clay.
Medium tannin, medium plus acid, low alcohol (8%?), silky body, a little bit of volatile acid.
Wow, it sounds like real wine!

My comment is...it tasted more like cider than wine.

Next day, we bottled the wine (can I really call it wine?) using coffee filter.
I have no idea how long I should let it age, but we decided to wait at least until next year to try.
What's gonna happen...?