Progress of Our Cabernet Sauvignon

We harvested our red varieties, Cabernet Sauvignon and Cabernet Franc on October 20, 2018 with the help of our friends and their children. When we took the harvesting parameters for the Cabernet Sauvignon the Brix was at 17, the pH at 3.42 and the titratable acids was at 8.2 g/L so we decided to turn the juice into a rosé.
We cold settled the juice, as we would in a white wine fermentation and inoculated the approximately 6 gallons of juice with VIN13, on October 27, 2018. The fermentation was over on December 9, 2018. We racked this finished wine into a 7 gallon stainless steel keg and topped it off with nitrogen and sealed it.
On January 18, 2019, we broke into the keg to check for sulfur dioxide levels, check the color and taste the wine. When my husband went to open the seal on the keg, there was a vacuum holding the seal which he pried off. There was a noticeable pop upon release and we surmised that the wine had undergone still more fermentation and we wondered if it went through malolactic fermentation.

The wine seemed to have lost a bit of fruitiness in our opinion compared to the tasting that we did on November 24, 2018 when we thought that the rosé tasted a little yeasty and had an acid punch. On this day, I thought the aroma had a bit of matchstick to it. The flavor of the wine to me was like a Luden's black cherry cough drop, my husband vehemently disagreed. It could be that the wine is in a mute stage. For this, only time will tell what the rosé will finally end up revealing.