There has been considerable discussion about making the perfect Pinot noir. Would most of the techniques that were suggested apply equally to making a 'perfect' M. Foch; assuming Brix 25 pH 3.3 TA 9.5 ? Could you specifically comment on merits of cold soak, yeast type, length of fermentation time on the skins etc
I've made M. Foch wine for about five years now and always the same way and we really like it. Your acid and Brix look like what we shoot for. We crush and do an overnight soak on the skins then press and ferment with Premier Cuvee. Before we first made Foch we read that it can develop vegetal flavors with a long time on the skins and either a overnight on the skins or carbonic maceration were recommended. It has good color from the overnight soak and is closer to pinot noir style than cab, etc.
Bill Moats Pau Hana Farm Milton-Freewater, Oregon
Try Using Lavin 71b -1122 Nabarone Yeast which is widly available Works with high acid wines and help reduce "foxiness" You can also add powdered tannin at fermination if you feel you need more powerful.
Also try fermenting on skins a portion of the wine for a few days at low 15C 60F temp . Cold soaks can be very good technique to enhance flavours and colours .Use Pectic Enyeme to increase colour, I have done up to 4 day at 10C with Pinot Noir.in an old frig.
Carbonic Macertation is great for wine to be consumed with in 2 years . I found my Pinot Noir was best between yer 1 and now 18 months.
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