Blending question

[LoveTheWine]

What would you blend with Marechal Fosh grapes? I like a full bodied wine.

My local options are limited as I live so far North (Vancouver Island) almost no full bodied red variety Vinifera are grown here but I can get lugs of Lodi grapes from a local:
- Zinfendal, Cab Sav, Merlot, carignan or alicante.

I've had a Fosh/Merlot blend which I didn't like that much. Thought the 100% Fosh was twice as good.

If I can't get the Fosh grapes, a blended Zinfendal will be my choice.
What would be a good blend in this case?

I also plan on doing a second run using fresh juice from the same supplier

 

[spaniel]

I made a Foch/Oberlin Noir blend last year that was superior to the straight Foch I made the prior year. Part of the difference is attributable to me changing some methods for the better, but it definitely had more body.

 

[LoveTheWine]

I made a Foch/Oberlin Noir blend last year that was superior to the straight Foch I made the prior year. Part of the difference is attributable to me changing some methods for the better, but it definitely had more body.

Thanks for the input.
I can't get Oberlin Noir here though.
A local winery is supplying me with 300 LB of fresh Fosh grapes.
I think I'm going to go with 100% Fosh as I missed the cut off to order the Lodi grapes now.

I am however, going to do a second run using a 100% Sangiovese Juice bucket and pressed skins. Blackberry mixed with pressed skins as well.