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
