13/06/2026
Wine 101 – What you’re seeing here is malolactic fermentation in action. During this process, naturally sharp acid notes (think green apple and citrus) are softened into richer, creamier characters like butter and brioche.
This transformation is done through beneficial bacteria converting malic acid into softer lactic acid. The bubbles you can see are CO₂ escaping from the barrel while preventing oxygen from entering.
All of our red wines undergo malolactic fermentation to create a smoother, rounder mouthfeel. Here's our Shiraz is slowly doing its thing.