I racked wine today and I have some results from an experiment started last fall (2021). I started two batches of Pinot Noir (frozen) from Chehalem Hills, Oregon. I had seven 5 gallon buckets. One bucket I fermented alone and mixed the other six. The yeast for the one solo was Prelude for 4 days and then finished by Avante. The yeast for the six was AMH. All other conditions were exactly the same.
Today, I sampled each wine, which has been completed since November 14, 2021. The differences are amazing, actually.
AMH: Classic Pinot Noir in color, aroma and taste. Not much needs to be said.
Prelude/Avante: This is where things really get interesting. The wine doesn’t present any Pinot characteristics. Color is darker, body is much fuller. Nose of currant, spice (spicy) and black fruit with pronounced tannins. The palate is more black fruit and spice. You would have a very difficult time convincing me these two wines were from the same harvest if I hadn’t been the one who made it.
I think I prefer the AMH. Not because it has better flavor, color or nose but for the simple fact that the other wine lacks any resemblance to Pinot.
I wish you could experience the differences...
Today, I sampled each wine, which has been completed since November 14, 2021. The differences are amazing, actually.
AMH: Classic Pinot Noir in color, aroma and taste. Not much needs to be said.
Prelude/Avante: This is where things really get interesting. The wine doesn’t present any Pinot characteristics. Color is darker, body is much fuller. Nose of currant, spice (spicy) and black fruit with pronounced tannins. The palate is more black fruit and spice. You would have a very difficult time convincing me these two wines were from the same harvest if I hadn’t been the one who made it.
I think I prefer the AMH. Not because it has better flavor, color or nose but for the simple fact that the other wine lacks any resemblance to Pinot.
I wish you could experience the differences...
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