Thanks for checking, Earl. I think I will stick with it. Here are two things that have swayed me. One is this thread: http://www.winemakingtalk.com/forum/f60/yeast-pinot-noir-43584/
Another is that I just realized that I did my Red Mountain Cab, which I just bottled, with RC212. It is so good at so young an age, I am going to pretend it was partly due to the yeast and try it on the Pinot!
Another is that I just realized that I did my Red Mountain Cab, which I just bottled, with RC212. It is so good at so young an age, I am going to pretend it was partly due to the yeast and try it on the Pinot!