I have a few questions about your wine. Is it from this past Fall's
grapes and are you planning to do a Bordeaux blend?
You'll want to age them separately in the carboys until at least next
fall to see what it it like before doing your Bordeaux blend.
In the meanwhile, either get the Chromoto-- kit and test or if you
like the effect of the malo to date, add the appropriate amount of
Lysozyme and some sulphite to completely stop and prevent any further
malo fermentation.