John,

I agree with all the above, especially the diminishing importance of
yeast choice, but let me add:

Although we can more precisely "engineer" a blend after the component
wines are fermented, I prefer not to. My personal experience has been to
harvest my four red varieties as they ripen, and ferment them all
together. Ditto the two whites I blend. Partly out of expedience, partly
in the belief that the conpenents "marry" better, and partly in the
romance of annual variations in the vintage. Essentially my blends are
field blends, but I will hold back on a variety if it's too bountiful
for my style, or draw off some juice as a Saignee. Does it make a
technicaly better wine? Probably not, but it keeps me from overthinking
the process, and I look foward to the differences each year brings.

I might add that I've adjusted the number of each variety, and the size
of each's crop to hit a certain balance. This process continues still,
as I plan on increasing my Cab S. plantings.

Both ways work, but the safer way is to blend after fermenting, unless
you have a prior model to follow.

HTH



--
Mike MTM, Cokesbury, NJ, USA

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