Your Fav Pinot Noir Kit?

[Bmd2k1]

Targeting a Pinot Noir for my next Red vino & wondering what everyone's favorite is -- and any feedback ya might have.

The 2 of most interest so far are:

RJS En Primeur Winery Series Pinot Noir (Australian) w/Skins

&

Finer Wines Pinot Noir w/double skins packs.


Thanks & Cheers!

 

[cmason1957]

I haven't made either of those kits so take that into consideration, but I would go with the Finer Wines kit at this point. It will be less costly and I think it produces a better wine end product. I might go with only skin pack for a Pinot Noir, but YMMV.

 

[Ted Brumleve]

Williams Brewing makes a good Pinot Noir kit that is not expensive. Suits me and my wife's tastes.

 

[Sailor323]

I have made 2 kits Winexpert Reserve Chilean Pinot Noir and a Master Vintner Pinot Noir. I don't think I have a favorite between them. Both have yielded a light, pleasant, fruity wine. Both were ready to drink rather quickly--within days of bottling--but definitely better with time in the bottle. I have a batch of Finer Wine Pinot Noir under way. Just racked it the other day. A bit tannic even though it had minimal time with skins during primary fermentation but t's still early

 

[Brian55]

Targeting a Pinot Noir for my next Red vino & wondering what everyone's favorite is -- and any feedback ya might have.

The 2 of most interest so far are:

RJS En Primeur Winery Series Pinot Noir (Australian) w/Skins

&

Finer Wines Pinot Noir w/double skins packs.


Thanks & Cheers!

Finer Wines, one or no skin packs for Pinot.

 

[Bmd2k1]

Finer Wines, one or no skin packs for Pinot.

That's what you've got fired up?

 

[Old Corker]

I have made a few PN kits. A couple of different WE ones and I have the RJS w/skins bulk aging now. I like Pinot a lot but honestly have been less that thrilled with the kits I've made so far. The RJS kit was the first I ever did that included skins. Even the high end WE kits that usually include skins did not for the Pinot. With all that said, the next PN kit I do will likely be a Finer Wines.

 

[Bmd2k1]

For those doing a Finer Wines Pinot Noir....

Hows it going so far?

0, 1 or 2 skin paks?

Gonna bulk age & how long?

What kind/type/config oak in bulk aging if any?

 

[Khristyjeff]

For those doing a Finer Wines Pinot Noir....

Hows it going so far?

0, 1 or 2 skin paks?

Gonna bulk age & how long?

What kind/type/config oak in bulk aging if any?

I started a FW Pinot Noir May 12 with 2 grape skins and racked off the oak provided on June 10. Currently looks like about 3/4" sediment in the bottom of the 6 gallon carboy, so I'll probably rack in the next few weeks so the Lees is a little thinner. Plan to bulk age until September. Taste was good for a young wine. I'm looking to see if 1 grape skins pack may be better in the future for PN. We'll see.

 

[Brian55]

That's what you've got fired up?

I have a Zin going, with two grape packs. On a Pinot, I would dial that back to one or none.

 

[Venatorscribe]

in late 2018 I did a couple of WE Californian Pinot Noir Kits.
Fast forward to the present - I'm still struggling with it in terms of taste and unfortunately absolutely no floral or tussock grass bouquets that generally permeates a good PN. However it may not be the problem of the kit. I may have stuffed it myself. As I dropped in an American oak spiral during bulk storage. I’ve stopped using them now - as have found them to be very harsh on the final outcome. So there are two things I need to do. First is to do another PN kit and avoid the spirals and secondly I need to shift those 2018 PN bottles to a dark corner and forget about them for a couple more years.

 

[Swedeman]

My favorite Pinot Noir is the WE kits from New Zealand, the Private Reserve one. It's exactly what I want a good Pinot Noir to be. I would never add skins or extra oak to it,

I have also done the one from California that @Venatorscribe is referring, perhaps the kit I have been the most unhappy with. WE has moved it from the Selection range to the Classic range.

 

[Venatorscribe]

My favorite Pinot Noir is the WE kits from New Zealand, the Private Reserve one. It's exactly what I want a good Pinot Noir to be. I would never add skins or extra oak to it,

I have also done the one from California that @Venatorscribe is referring, perhaps the kit I have been the most unhappy with. WE has moved it from the Selection range to the Classic range.

interesting. I live in NZ and can’t for the life of me get my hands on any PN juice or grapes locally. Ive found a general level of disinterest and dislike my a number of growers when I’ve made pleasant inquiries about getting my hands on either the berries or the juice. Looks like I need to approach the WE agent to get a NZ Pinot Noir kit. Thanks for your comments on the Californian PN. Maybe it’s not just me. Cheers

 

[Bmd2k1]

any thoughts on using RC212 for a Pinot Noir?

 

[Ted Brumleve]

any thoughts on using RC212 for a Pinot Noir?

Good choice for dry red

 

[She’sgonnakillme]

FWK w/ 2 packs all the way if you have time to let it age

 

[Brian55]

FWK w/ 2 packs all the way if you have time to let it age

Just racked ours the other day, at only 10 months old it's already delicious.

 

[sour_grapes]

any thoughts on using RC212 for a Pinot Noir?

RC212 is an isolate from Burgundy. It is probably the definitive yeast for a Pinot Noir.

 

[Bmd2k1]

went with the RJS Cru International British Columbia Pinot Noir -- for my 1st. Swapped out provided EC1118 for RC212 (made starter), tossing provided oak chips in primary along with 1cup of rinsed Michigan Tart Cherries.

Cheers!

 

[GaDawg]

Y’all, I don’t understand. P/N is supposed to be light, fruit-forward and low alcohol. Why add skins to make it heavy? I’m not criticizing anyone that adds skins. It’s your wine and you should make it the way you want. I would just like to understand your thoughts.