Tank temperature stratification doesn't differ in the Southern Hemisphere!

We have a new MSP deployment and the data shows there are TWO different fermentations happening in ONE tank. Unfortunately fermenting Bordeaux at 14C/57F lower in the tank and 30C/86F near the top is likely not the winemaker's intention. 

The "sawtooth" trends shows the impact of a pumpover, which unfortunately is not achieving good enough mixing. The wine at the bottom of the tank never reaches the desired set point and the skin cap reaches the setpoint for less than an hour before jumping. 

While our real-time Brix readings are looking good as well (right side of the tank image), I know a lot of winemakers are changing their fermentation management based upon the MSP's ability to elucidate temperature at every level of the tank.