There is no harm in waiting, I would let it sit as Ray recommended.
Keep in mind that hydrometers are sensitive to temperature variations
and you may not know if either hyrdrometer read 1.000 at 68 F. A few
points mean a lot more at 0.994 than at 1.085.

Another way to confirm complete fermentation is to use clinitest
tablets. If they indicate more than 0.2% residual sugar you may not
have fermented to dry and Pinot Noir is usually made bone dry.

Joe