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First red wine with Malo-lactic fermentation

Hello,

I'm a reading article to make my first red wine and have been doing some reading in preparation. Jon Iverson mentions malo-lactic fermentation, but doesn't give a clear indication of when one would want to use it. I've done some searches of this forum and find little discussion of malo-lactic, malolactic, or mlf. My question to the more experiences wine makers is whether they normally do intentional mlf (using something like Wyeast 4007 Malo-Lactic Wine Culture), just use it in certain situations, and just let nature take its course, or try to avoid it all together. I'm planning on using the Select Estate's Pinot Noir kit. Any words of wisdon on the topic would be most appreciated.
Thanks
Javier

 

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