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Sounds like I should just give it a shot! I'll let you know how it turns out...

Has anyone tried a 6-month or yearlong maceration with a red wine? I've read about the Italians leaving whites on the skins in amphorae for multiple years, but most of the sources I can find discussing reds stop at around 45 days, and discuss lengthening tannins, and that's it. I'm curious...

Our grapes actually looked great. Not much dehydration at all.

Hi- I'm really scratching my head- we just finished harvesting a couple tons of pinot noir from Eola-Amity in Oregon. I took a sample to ETS labs for an initial juice panel and got the following: pH: 3.31 TA: 4.9 g/L L-malic: 1.22 g/L brix: 23.2 YAN: 95 mg/L potassium: 1270 mg/L...