We have done some bottling and noticed turbidity and a touch of effervescence in the grenache.
I think (and hope) that it's just a nice, slow malolactic fermentation. It's very common in red wine and can take a long time. three months would not be unusual. In white wine where modern winemakers control malolactic with temperature, it can take until spring.
This year's vintage would benefit from malolactic fermentation, I think, because grenache and syrah are both a little tart. Coleman thinks they may be too tart, but we won't know until MLF (if that's what it is) completes.
