We finished up with the last press for 2009 last night. The last of the Cabernet Sauvignon (from Lone Spring Ranch) was pressed with a beautiful sunset as we started clean up. The Riesling is starting its long cool fermentation, to ensure the retention of its bright fruit flavors, while the reds are in the barrel beginning the malolactic fermentation. The primary fermentation is finished for the reds. Now malic acid will be converted to lactic acid. The lactic acid helps to provide part of the taste and mouthfeel we love in the reds.
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