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Thanks for the advice [USER=42617]@BI81[/USER]!

I should clarify: my usual go-to wines are big reds, but I'm also a fan of medium amd light body ones as long as they don't have a watery characteristic to them like I've gotten from a lot of commercial pinots. Hence my questions for how to make a balanced pinot. I have a bunch of cab bottles aging away currently, so time to expand into new varietals.

I was leaning toward the no-crush ferment as you mentioned, I believe that's what the winery I'm getting the grapes from does. I'm assuming you do crush a portion of them up front to release some juice though, right?

I'll rethink the MLF then, I hadn't considered it spontaneously occurring later in the process. I'll talk to the winemaker and see what he uses since I really like the pinot he makes.

<blockquote data-quote="tradowsk" data-source="post: 770096" data-attributes="member: 39428">Thanks for the advice [USER=42617]@BI81[/USER]!I should clarify: my usual go-to wines are big reds, but I&#039;m also a fan of medium amd light body ones as long as they don&#039;t have a watery characteristic to them like I&#039;ve gotten from a lot of commercial pinots. Hence my questions for how to make a balanced pinot. I have a bunch of cab bottles aging away currently, so time to expand into new varietals.I was leaning toward the no-crush ferment as you mentioned, I believe that&#039;s what the winery I&#039;m getting the grapes from does. I&#039;m assuming you do crush a portion of them up front to release some juice though, right?I&#039;ll rethink the MLF then, I hadn&#039;t considered it spontaneously occurring later in the process. I&#039;ll talk to the winemaker and see what he uses since I really like the pinot he makes.</blockquote>

[QUOTE="tradowsk, post: 770096, member: 39428"] Thanks for the advice [USER=42617]@BI81[/USER]! I should clarify: my usual go-to wines are big reds, but I'm also a fan of medium amd light body ones as long as they don't have a watery characteristic to them like I've gotten from a lot of commercial pinots. Hence my questions for how to make a balanced pinot. I have a bunch of cab bottles aging away currently, so time to expand into new varietals. I was leaning toward the no-crush ferment as you mentioned, I believe that's what the winery I'm getting the grapes from does. I'm assuming you do crush a portion of them up front to release some juice though, right? I'll rethink the MLF then, I hadn't considered it spontaneously occurring later in the process. I'll talk to the winemaker and see what he uses since I really like the pinot he makes. [/QUOTE]

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