Yesterday we pressed the mourvedre, the last vineyard we harvested and the only one that was still on it's skins. It's nice to have that behind us! Now all we have to do is let the wine sit, sooner or later it will undergo a secondary fermentation called malo-lactic fermentation. To put it simply, malo-lactic fermentation is a natural process in which the malic acids (like the acid in an apple) will change into lactic acid (like that in milk.) All wines go through this fermentation unless the winemaker chooses to block it, usually this only happens in whites and rosés when they want to preserve a crisper acidity. I'm sure there are other cases too, but since I am not an enologist, I couldn't tell you what those cases are. In any case our wine will go through malo-lactic fermentation. Then it will rest for another 4-6 months and then we will put it in bottle! Then, hopefully you'll get to taste it!