Much to learn in the cuverie

While in California, I had one of friends topping up my barrels. Due to some residual gas from primary, the barrels gave off the impression of malolactic fermentation starting up. This was last month. I made a post about it, glad that things were moving along. My preference was for a slow malolactic, but with so many other’s wines taking off, I believed mine were following suit.

2009 is proving to be an interesting year. Sure, I’ve read the hype from what people are tasting of the vintage. One of the generalities of the vintage are rapid malos, a good of them complete at present.

Tasting my own wines, I was fooled. Residual gas was present when pulling the bung off, and the taste seemed right.

Knowing the importance of wine health, I decided to get a analysis to be sure. Results in hand, I can say that not only has the malolactic fermentation not finished, it has yet to begin! While being correct in thinking the malo was comete would mean that I could rest easy knowing that all was finished, it is actually my preference to have this result that I was in fact wrong. A longer fermentation is my preference. And as it turns out many other who took samples in for analysis were also met with this great news after thinking there wines were following in the lines of the others having the malo finished.

What I take from this is to never hesitate in confirming your instincts with facts, never assume about your wines based on what others are reporting and when in doubt…ask.

I will stick with my decision to let the wine take it’s time. From looking at the analysis provided by the guys at Bouchard Analysis in Beaune, the wine is looking healthy while it sleeps.

That’s all for now…


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