Ok, the first ever Prime Chardonnay is done with primary fermentation. This is good news, the threat of the dreaded stuck fermentation is over (the Cabernet however is still plugging along- but that's another story).
This brings up the question: Now What? Typically in Napa we try and force the poor Chard through malolactic fermentation to get a rounder mouthfeel and tame the acids. At a recent wedding (congrats Sara&Mike!) I brought this topic up with a fellow guest over a glass of wine. She actually told me she would "kick my ass" if I put the Chard through malo. Wow, I guess people have strong opinions about this.
I was leaning the non-ML direction anyway but the threats of bodily harm have sealed the deal. After all, its all about the fruit, why let the lowly bacteria get the spotlight?