BODY OF PINOT NOIR

[Kcwhippet]

I should have included that I know the folks I mentioned above add back some water to drop the ABV on some of their wines. Otherwise, they'd be bottling some PN's with close to stratosheric alcohol levels. Fermenting the sugars to dryness from those uber mature grapes could make wines with alcohol almost as high as port. As it is, these PN's weigh in close to 15% alcohol, but with the huge amount of extraction, they end up well balanced. I like them - Bucko doesn't.