08/02/2026
We are experimenting with making Blanc de Noir with our Pinot Noir fruit on our garage label PIVOT. It's loads of fun just to be able to try it out.
We produce yummy Gold and Platinum Pinot Noir with our fruit, so now, we are going to see if we can make a "white w**e" from a red w**e grape. Other notable producers have already done this so it's not new albeit unusual.
We harvested about 600 lbs of fruit this morning early and then crushed and pressed the fruit immediately after to keep the juice color as light as possible. It seems that the Pommard varietal has the lighted fruit juice so closest to a white w**e color. Our Dijon and Calera varietals have a hint of pink. I am hoping that during fermentation, the red color particulates will separate out to give the final product more of a white w**e color.
Honestly I have never been a fan of single varietal w**e. A field blend gives the w**e so much more depth and structure. So despite, the fact that Pommard juice is the "right" color, I hope to be able to blend some Calera and Dijon. Anyway, that's definitely the cart before the horse.
We had a great start. Perfect sugar (~20 brix) and acidity (~3.15) ranges. Really looking forward to seeing how this batch will turn out.
Stay tuned on our progress.
