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What's New in the World of Wine

for the love of pinot...

7/14/2016

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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 
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