This is my first year fermenting from grapes so a lot to learn. My pinot noir just completed MLF and it tastes much better than when it was pressed. It was weak and now has more depth of flavor. So I am wondering if there is any flavor that the wine gets from the fine lees for red wines? I stirred each week during MLF to try to keep the bacteria feed, but could it also add flavor like Sur lie with Chardonnays? Or could it hurt the flavor if I leave it on the lees longer (assuming that I do add SO2)?