Some really excellent Chablis and a question about premoxed wines

That is fair, and I agree it’s probably not that simple. I liked your insight on Dauvissat and the potential for “malolactic instability.” My train of thought was that longer time in barrel would theoretically reduce (but definitely not eliminate) the risk on an incomplete or sluggish malo that could start back up during transport.

Not sure if your opinion has changed since you discussed this in 2020 :slight_smile:

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