The grape skin comment caught my eye. I see it is an all extract batch so the astringent flavor you are picking up couldn't come from boiling grains or over sparging, but some other not so common causes of astringency are a poor boil or Alkaline or high sulfate water, but I am not sure if the high sulfate water would effect an extract batch. I see you used bottled spring water, sometimes they have a water profile on the side of the bottle, do you have that information? The good news is that astringency can reduce with age.
as far as the phenolic part, aside from contamination you can get the perception of phenolic by using Plastic hoses. And sometimes, some residue just stays behind in the rinse from your cleaning agents. I know that has happened to me once. I thought I rinsed very well, but found some cleaning residue in the bucket and sure enough the batch was horrible.
That's just my $.02
