The reds wines here at Brennan Vineyards are getting close to being ready to barrel aging. They are in a process call Malo-Latic fermentation. We add a bacteria that converts the malic acid in the wine into lactic acid. Malic acid is a real harsh acid (acid found in apples) and lactic acid has a real creamy texture (acid found in milk). We normally do not add ML bacteria to our white wines, but this year, since we are making a Chardonnay for the first time, we did add ML to it. If you have ever had a buttery Chardonnay, more than likely that wine went through the ML process. I tasted all the 2012 wines the other day, and I was very impressed with most of them. Texas should have a lot of great 2012 wines on the shelf down the road. Can’t wait to try them.