I have a 2002 Pinot Noir bulk aging in my cellar. Yesterday the wine had expanded due to temperature increases and had risen into the airlock a little bit. I drew off a little bit and of course sampled it. This wine has only been racked once, off the gross lees, and is still on it's lees and oak chips. I haven't sampled it since pressing. Man is it good! I haven't cold stabilized it yet but it tastes terrific. Do I have to stabilize it or should I bottle it now? I know it is always a matter of taste.
My question is: Do all wines that normally benefit from cold stabilization, ALWAYS improve with cold stablization?