I'm also starting to think about the 2019 season plan. I have managed to secure some English Pinot Noir which should be ready in October time. Have an order in for 250kg (your 550lb) and planning to do 5 or 6 individual 25litre ferments. Going to keep 1 for a still Rose, 1 for a sparkling 'methode ancestral' Rose, and then 3 or 4 red batches which I'm going to experiment with different variables (yeast type, extended maceration etc). Hoping the results are better than last year!