Pinot is definitely in a class by itself, IMO, in being tough to work with. I made three from fresh grapes and two turned out poorly. I believe the first one may have been from a champagne clone -it had very little color and was very 'gamey' -it got blended with some other grapes. Next time I tried cold soaking for a week and then fermenting -same outcome. The was before all the enzymes and things like Lalvin EX made this easier. I gave up on pinot after that. The last season I made wine in the Finger Lakes (2010) I impulse purchased 70 lbs, because the place I was getting my grapes from had extra and she said the were the best they had ever harvested. These were great grapes -23.5 Brix and .75 TA. This time I changed tactics again and made a fruity style pinot with no ML -ended up as my favorite wine of the year and was gone way too soon. My conclusion is that pinot is made more by the farmer and nature than by the wine maker, even more than most wines...