There has been considerable discussion about making the perfect Pinot
noir. Would most of the techniques that were suggested apply equally to
making a 'perfect' M. Foch; assuming Brix 25 pH 3.3 TA 9.5 ?
Could you specifically comment on merits of cold soak, yeast type,
length of fermentation time on the skins etc

"John" > wrote in message
oups.com...
> There has been considerable discussion about making the perfect Pinot
> noir. Would most of the techniques that were suggested apply equally to
> making a 'perfect' M. Foch; assuming Brix 25 pH 3.3 TA 9.5 ?
> Could you specifically comment on merits of cold soak, yeast type,
> length of fermentation time on the skins etc
>

I've made M. Foch wine for about five years now and always the same way and
we really like it. Your acid and Brix look like what we shoot for. We crush
and do an overnight soak on the skins then press and ferment with Premier
Cuvee. Before we first made Foch we read that it can develop vegetal flavors
with a long time on the skins and either a overnight on the skins or
carbonic maceration were recommended. It has good color from the overnight
soak and is closer to pinot noir style than cab, etc.

Bill Moats
Pau Hana Farm
Milton-Freewater, Oregon

Try Using Lavin 71b -1122 Nabarone Yeast which is widly available
Works with
high acid wines and help reduce "foxiness" You can also add powdered
tannin at fermination if you feel you need more powerful.

Also try fermenting on skins a portion of the wine for a few days at
low 15C 60F temp . Cold soaks can be very good technique to enhance
flavours and colours .Use Pectic Enyeme to increase colour, I have done
up to 4 day at 10C with Pinot Noir.in an old frig.

Carbonic Macertation is great for wine to be consumed with in 2 years .
I found my Pinot Noir was best between yer 1 and now 18 months.