I've always heard that pinot should stand by itself and not be blended. Recently, I completed a batch of pinot from fresh grapes that turned out chemically perfect. My only criticism is that it's a bit thin, and doesn't have the body of a good cab. My knowledgeable friends tell me that this is the way pinot should taste, but I still think it needs some oomph.
What grapes have you blended with pinot? I'm already planning next years grapes.
Lee
Lee, I would leave it alone. Pinots should be fruity and a bit light. They are not meant to compete with Cab or Merlot. They have a quality that makes them Pinots and not cab or merlot pretenders. I think your friends are right.
HTH, Joe
Pinot Noir is one of the flagship grapes where I live. Some is made into Methode Traditionelle often blended with chardonnay. But not many blends using Pinot Noir. Did you use any oak? Pinot Noir needs light oaking and fruity flavours.
If you prefer Cab's, next time make a Cab. But if your Pinot is as good as you say, leave it alone. Use it as gifts for your friends who like it.
Ray
One of the wineries in the BC Okanagan blends Pnot Noir & Merlot. I liked the sample in the winery. Haven't tried the bottle that I bought yet. (Must dig it out )
Steve
True, but since it is your wine you can do whatever you like with it. Set up a row of glasses and start blending. Here's were the fun comes in. It might not be the traditional classic Pinot Noir when you are finished, but it will be a wine that you hopefully like better. Isn't that what it is all about? Ask yourself, whom I'm I making this wine for?
SG Brix
There are some wineries in Niagara that blend Pinot Noir with Baco Noir... I don't think it's that great of a blend...
Did you age in oak and sur lie?
I don't have any suggestions for what to try but personally I would leave it.
I have a Pinot Merlot blend that was conjured up because the group I did that wine with needed enough must to fill the bladder press. It is still under oak (2002 vintage) and barrel tastings have shown it to be light and have a VERY barnyard-y aroma. Not sure what the latter is due to but, hey,it tastes like a nice, light Pinot with something I cannot quite detect - probably something from the Merlot.
"Very barnyardy"? Are you sure you don't have a Brettanomyces infection?
Hmmmm, nope I don't know for sure. I guess really I would describe the aroma as being like hay or something like that.
Any test to determine if I have a Brett infection?
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Yes, but I'd bet you don't want to spend what it would cost to have a lab run a culture on your wine.
Tom S
Out of curiosity, what was the yield/acre of the grapes you used for your wine? Tim
On the pinot, probably equivalent to 6 ton/acre (entire vineyard is about a half acre.) For premium pinot the wineries want it down to 2 or 2 1/2. We had 22 days over 100 degrees last summer (a record).
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