for the love of pinot...

Our first run ofChilean pint noir has just finished its malolactic ferment.  We pressed iy June 22, and added some oak chips to it.  This batch was run with d 254 yeast, and I will be comparing it to my next run dun exclusively with the natural yeasts.  finishing ph was 3.75, and the wine has great color- bang on for a pinot, loads of cherries and berries...I