We destemmed the grapes but didn't crush as we're opting for a whole berry fermentation. Whole berry fermentation should help use preserve some of the aromatic complexity and freshness.
At Crush the grapes were at 24.6 brix, with a pH of 3.68. The pH is a bit higher than I would like and will only go higher after malolactic fermention because malic acid is stronger than lactic acid. Bacteria who use the malic acid for energy turn it into lactic acid during this process. These bacteria are called lactic acid bacteria. Go figure.
Now the little lovlies are sitting in cold room. Marinating in their own juices. Slowly moving towards their ultimate destiny of becoming an absolutely stunning wine.