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I made this kit and bottled it a month ago. Initial taste was good and I'm looking forward to good Carménère next year.

The cultivated yeasts we use in wine making is aggressive, overtaking all wild yeast spores that find their way into the must. Sourdough cultures shouldn't be an issue.

You mentioned that it's only been a few weeks, and assuming that this time period represents the first racking out of the primary fermenter, I'd wait a month to let it clear some more. Then either bottle or rack for bulk aging.

Glad to have another Floridian on the Forum. I live in The Villages.