
As for the wine itself-Last month I filtered our Chardonnay and put it back into barrels and stainless steel to age a little longer and undergo a partial malolactic fermentation. Malolactic fermentation converts tart malic acid into softer lactic acid to creat a rounder, fuller mouthfeel and more of a rich, buttery taste. Better integration of fruit and oak is thought to occur if MLF occurs in the barrel. We decided to only have the wine undergo a partial MLF to achieve a nice balance of acidity and rich fruit flavors. We are looking at bottling early June with a release of the wine around September. We'll keep you posted!
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