Three pails of 2007 Roberts Road Vineyard Sonoma Coast Pinot Noir showed up on my doorstep today. I'm excited about fermenting Pinot in the Pod, and frankly a bit apprehensive. Pinot is the least forgiving of all the varietals I have ever dealt with, and responds poorly to ham-fisted manipulation punishes it, in fact. This means I have fewer tools at my disposal to produce a palatable wine.
Tomorrow I will rack the Napa River Ranch Cab out of the Pod and clean it up for the Pinot ferment. Just to be trendy, I am likely to get the Pinot into the Pod while it is still quite cold (probably on Wednesday) and give it a bit of deliberate "cold soak" before the ferment.