Thanks cmason. I had been thinking RC212 for the yeast but your suggestions are looking good as well... will have to mull that one over for a bit. By the way, where did you find that information about yeast for Pinot? I can't find it in my copy of the morewinemaking red wine manual... As for the manual, I have worked with that multiple times in my short "career" as an amateur vintner. It's really a great resource! Adding some pre-fermentation tannin sounds like a good idea, in the absence of skins. Are there any other additives that might be helpful, such as Opti-Red or Bouster Rouge? (from the manual, both seem like they might help give a juice bucket a little something more - but I've never worked with either). Thanks!