I racked my three white and blush wines last weekend. That should be the final racking before bottling that can be done pretty much at any time now.
The photo below shows samples of the three. There's still some cloudiness, particularly on the white — an estate chardonnay-pinot gris blend — and the darker blush on the right, a dry pinot gris left on the skins for 24 hours before pressing. The wine in the center is also an Evergreen Vineyards pinot gris, but left on the skins for only 8 hours before pressing.
The cloudiness is mainly the result of the racking — siphoning the wine from one carboy to another to get it off the spent yeast, or lees. The glasses were filled with what was left in the siphon tube and caught the cloudiest portion of the wine from the bottom of the carboys.
After cold fermentation and a couple of previous rackings, the lees had settled out to a crusty sediment of tartaric acid on the bottom of the carboys. A little sediment puffed up, but should quickly settle out and leave the wines clear without using additives like isinglass, Bentonite or egg white that would also rob some taste.
All of the wines smelled fragrant and fruity and tasted pretty good, but could definitely benefit from at least a few months aging in the bottle.