RJ Spagnols Add raisins in Pinot Noir

[tonyt]

Getting ready to start the EP Pinto Noir. No skins pack but was thinking of adding a pound of raisins. I just read about the new WE Eclips line and noticed all of the reds have grape packs except for the PN. So that gave me pause in adding raisins to my RJS EP PN. Thoughts/comments?

 

[Rocky]

Tony, I always think of Pinot Noir as a lighter, more fruit forward wine. For this reason, raisins, which tend to increase body and do impart a stronger taste, may conflict with what you may expect from Pinot Noir. Your call, of course, but I would say no adding raisins to this wine.

 

[joeswine]

To rasin or not?

CONCEPTS OK ,BUT TASTE WILL BE IMPAIRED,FRUIT FORWARD,IS CORRECT,WHEN IT COMES TO PINO,HOW EVER POWDERED OAK WOULD ADD A DISTINCTION WITHOUT DEPARTING FROM THE OVERALL TASTE ,ABOUT 4 OUNCES IN THE SECONDARY SHOULD DO IT...

 

[tonyt]

I am not a Pinot Noir aficionado but my son asked me to make it for him. I will X the raisins and add oak. Thanks

 

[robie]

An RJS EP Pinot Noir is going to be a very nice wine all on its own. If you add raisins to such a nice wine, you will end up with an inferior wine that tastes of raisins. If you insist, you would be better off buying the cheapest Pinot Noir kit and experimenting with it.

 

[joeswine]

Right side of Texas

Tony, the Reds that you have sent me a very good, keep within that scheme, when we talk about fruit forward Reds, usually its Australian wines . That is their style , Pinot noir from both California and France as well as South Africa are fruit forward ,petite Shiraz is also a fruit forward red Shiraz from Australia is from forward. Also, ready to do a trade. Soon?

 

[tonyt]

Sure Joe we'll trade but its still warm in Texas. Hows about next month.

 

[joeswine]

excellent

excellent,looking forward to doing so

 

[Dugger]

This is a NZ pinot and should be very nice as supplied. I would certainly not add any raisins and would stick with the supplied Hungarian oak cubes. I've made the cru select pinot (Californian) a few times which also has the hungarian oak and added it to the primary and transferred to the carboy for 2-3 weeks, can't remember for sure, but you can taste test. I wouldn't add any extra oak.