Malolatic Fermentation

Recently we have been keeping the wines looking fantastic. One thing that is very important is stirring the wine barrels. The boys take out the bung, which is a giant stopper on the top of the barrel, and use a large metal pole to stir the wine. This keeps the yeast in suspension within the wine. I was able to taste the 2009 Chardonnay and I like it a lot right now. It is much more acidic and tart then the 2008 Chardonnay.

yum!

I think this is because it has not gone through malolactic fermentation. The way I understand it is that wines go through primary fermentation and the acid left present in the wine is malic acid. Malic acid is typically fairly tart and resembling a granny smith apple in flavor. If allowed, the wine will undergo a secondary fermentation which will change the malic acid to lactic acid. Lactic acid is more of the milk or yogurt acid, giving the buttery flavor to wines. To bring this full circle, that whole process is known as malolactic fermentation!

So that is the current status of the 2009 Chardonnay! I'll be interested to see if Stephen is going to push the wine completely through malolactic fermentation. I'll keep you updated!