In this episode, I discuss the stylistic and practical impacts of delayed malolactic fermentation. I explore the topic in more detail beginning with a primer on malolactic fermentation and the role and function of acids in winemaking. Following this, I expand on the functions of delayed malo including extending élevage and enrichment from the lees, saturated hues and less loss of colour, post-malo élevage and bottling date, and functional benefits and closing thoughts on the topic. This article was produced with the help of Jérôme Legras of Legras & Haas, Jeremy Seysses of Domaine Dujac, and writer and winemaker William Kelley. ⁣ ⁣  To read this article in full, including citations and links to additional resources, or to subscribe to my monthly newsletter visit my website:⁣ www.wordonthegrapevine.co.uk⁣ ⁣  Find Word on the Grapevine on social media:⁣ ⁣  www.instagram.com/wordonthegrapevine⁣  www.facebook.com/wordonthegrapevine⁣ ⁣  About Word on the Grapevine:⁣ ⁣  I'm an autodidact, self-confessed nerd, and occasional provocateur. As of 2021 I write mostly about Piedmont. My writing consists mainly of long-form articles, producer profiles and iconoclastic explorations of a priori assumptions.