Both 2008 fermentation’s are done!  Everyone knows about primary fermentation.  That’s the showy one with vigorous punch-downs and heady aromas.  The lesser known, much more demure, malolactic fermentation takes place in barrel.  The more harsh malic acid (like in apples) is converted into softer lactic acid (like in milk) by a naturally occurring bacteria.  As a result, the wines are now stable and tasting more consistent.  I’m very excited about the young wines, they’re already showing a lot of potential.  They will continue to develop and mature in French oak barrels for another year.  But for now, I am happy they are healthy and finished with their ferments!  Hurray!

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