Delayed malolactic fermentation: exploring the stylistic and practical impacts

In this episode, I discuss the stylistic and practical impacts of delayed malolactic fermentation. I explore the topic in more detail beginning with a primer on malolactic fermentation and the role and function of acids in winemaking. Following this, I expand on the functions of delayed malo including extending élevage and enrichment from the lees, saturated hues and less loss of colour, post-malo élevage and bottling date, and functional benefits and closing thoughts on the topic. This article was produced with the help of Jérôme Legras of Legras & Haas, Jeremy Seysses of Domaine Dujac, and writer and winemaker William Kelley.