I did Merlot, Cab and PV from California grapes this year (Suisun Valley). They all had a sour nose from the beginning. The sour in the PV has faded substantially, and moderately in the other two. This is a major concern to me and I dread the thought of losing the wine. Each was dosed and racked after MLF. The pH is good. I haven’t tested the TA, tho. What could this be? How do I test to be sure? And (my favorite question) how do I make it go away?