The purpose of this is prevent any reaction in the wine from occurring between tartaric acid .and potassium. After fermentation, but prior to bottling, cold stability (chilling the wine near freezing) is conducted to prevent the tartaric salt crystals from forming after bottling that can shift the ph. Since there's only a few gallons of wine this year, they fit easily in a fridge. After a couple of months, the wine will be racked and stored at 55 degrees for six months or more before bottling.
I did not add malolactic culture to the wine so it will have to happen naturally if it happens at all.
Mulch is also added to the vineyard rows to limit weed growth.
Plans for next year: an additional row of cabernet sauvignon and merlot are ordered for planting next spring. This will effectively double the output of red wine. Viognier ripened nicely this year but has been so slow to establish that I'm leaving it to one row.
