tempranillo ferment part 3, and grenache blanc

Today, I checked the tempranillo again, and the natural malo is still going through, though I estimate that there was not much malic acid to begin with, and this malo is nearly done.  Tannins are quite strong, but there is a beautiful plum and dark berry fruit core.  Acid level seems pretty good also.  Mother nature seems to know best for this one!

Our grenache blanc has also finished its ferment.  The original ph was 3.68, I added 1.5 g tartaric acid per liter, and pitched it with vin 13 yeast.  True to form, the fruit and aromas are nicely magnified by this yeast.  I am breaking the batch into 2, with a small fraction being oak aged to see how worthwhile it may be to oak age the entire batch.  What do you think?  Oh, and the finishing ph? 3.59  The taste is pretty balanced, and I will do a check down the road to see if it needs a touch more acid after it cold stabilises.  what is your opinion?  Contact me with your thoughts on the grenache blanc, or any other topic!  I will reply to some of the more frequently asked questions in future blog posts,