All the wine has finished fermenting and I'm now racking off the yeast, perhaps a little late. The Merlot developed some sulfur problems, so I'm both aerating the wine and also running it over a copper plate, which is supposed to reduce the sulfur by reacting with it. The sulfur needs to oxidize, and if the wine was being kept in a barrel I think to some extent the air, penetrating through the wood, by and by breaks down any sulfur productions. But in the constricted atmosphere of a glass jar, with so little oxidation, methods like this are called for.
Other then the predominant smell of sulfur it's fresh and fruity. It's very lightly soaked, so it's going to be much lighter then the average California or Columbia Gorge Merlot.