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What Cracked Cork said. He is a wise man. :b

The Malbec and Pinot lids were white. But that is a good point.

Steve is right, but don't tell Dan

:u :slp I must confess, I did order Pinot Noir, but I got Pino Grigio. I looked at my order and it is supposed to be noir but I got grigio, my error for not verifying it more closely. Hopefully, you all can have a good laugh at my expense and I'll laugh with you. :gb :rn :m ...

I got it at Gino's in Hammonton NJ. If anyone else got their Pinot at Gino's, maybe you can chime in. I can't be the only one on the forum with Pinot from Gino's.

No indication about color on the buckets, but it does say Pinot Noir. I also got a Malbec at the same time.

No indication about color on the buckets. I also got a Malbec at the same time. :b Ooops, posted in the wrong place. Sorry.

Out wine club is looking for a place to meet next month. It is only about a 6 hr. bus ride, wat di ya tink?

The yard is really neat. I am sweating just thinking about the care you must give it. I like it. But how did you get that little pig to hang on the flower in the sixth pic. :b

OK, so based on my great wine knowledge, I thought that Pinot Noir was red. I bought my first bucket of Chilean Pinot Noir and when I opened it, it was white. So ok, I was wrong. Last nite at diner with friends I ordered a glass of Pinot Noir and it was red. I asked the server to check to be...

I use 10 crushed campden per 6 gal. and it works every time. Be sure to crush it until it looks like talc. :b

You guys are getting too deep for me. I add to get about 50 ppm until ready to bottle, then I add or not to achieve about 25-30 ppm. I say thank you to my SC 100 each time I check it. :b

Yes, all of the experimenting is really a pain. Just think, you even have to taste it to see if it is improving. What a hard thing that is. But then that's what makes it a great hobby. :b

I have never seen so much sediment. My Chilean Malbec and Pinot Noir are dropping sediment like last winters snow. While transferring it, I held a small glass aside for tasting, (for one week old it was very good), and within about 10 minutes the bottom of the glass had 1/4 in. of sed on the...

Very, very neat. I too would like the MSRP. :b

I did not see Carmenere and could not figure out how to add it.

Ginos #'s are 609-561-8199 & 609-561-9385

chachi, that's the way I was doing it before I switched.

If you don't like the note of grapefruit, don't use it. I use unscented dishwasher liquid. Air dry but sulfite before use. :b

Welcome to the forum and the addiction from Bellmawr. Glad to see that you will wait until Sept. to bottle. :b