Fermenting on oak chipsLeon Millot 16

I second Joe's Two Buck Chuck comment, 'cept maybe when he got lucky with his 2002 Shiraz and a select few bottlings of his 2002 and 2003 Sauv Blanc. California Southern Central Valley grapes aren't known for their finesse, and I doubt he's got many offers for premium grapes at a price compatible with $2-bottle wine. LOLOL

You can coax a pretty good Pinot Noir out of warmer regions that get down to about 50F at night. You might want to make it in two batches. What do the 'experienced' guys think about this (coming from a relatively noobie of 3yrs).....? A smaller first batch harvested at about 19-21 deg Brix to get the brighter acids - remove as many seeds and stems as practical from the must prior to fermentation to minimize the immature tannins, then ferment with a yeast which consumes some of the malic acid and rack off the gross lees into an airlocked secondary fermenter as soon as the foamy part of the fermentation is over. The second, larger batch could be harvested at 23.5-24.5 deg Brix to get the mature flavors, sulfited and cold-soaked for several days at 50F-55F, then fermented with 'traditional' pinot noir yeast). Then try various blends of the two to suit your taste. You might be pleasantly surprised. As always, YMMV, depending on your winemaking savvy.

Have you considered Sauvignon Blanc and-or Viogner? Both taste very good from warmer but not baking hot regions. Won't be the flinty-grbutty grapes (New Zealand style) but for the more citrussy-floral style that I personally favor.

Gene

Joe Sallustio