Our 2008 Roussanne wine is undergoing its cold stabilization in the tank.  Crystalizing out the bitartrates is a common practice for white and rose wines.  While bitartrates are tasteless, the investment in cooling the wine at 25-28 F to crystalize the bitartrates in the tank is done so that they will not develop in the bottle when stored in the refrigerator.  Once testing verifies the wine's stability, we will filter the wine off the tartrates.  The wine will be ready for bottling when the temperature reaches 55-60F.  AY