Just picked some Pinot Blanc from my dear neighbor and was wondering
how to vint' this grape. Don't know anything about it, expect a
little from the archives.

It is 21 Brix and 0.70% TA. The seeds are mature brown, most of the
stems are also. The skin has a wonderful tannic quality to it. If I
chew the skins beyond the tannic I pick up a bitter quality that is
not dis-pleasing but I think I would like to avoid in the wine. Might
require more aging to smooth out.

So I'm thinking, can this be made into a fat white that needs aging
and maybe will pick up some complexity on the shelf? Or am I fooling
myself? I was thinking of cold soaking on the skins to give up some
flavor, maybe even just until bitterness just shows ( a few days) then
press and pitch yeast. Maybe even fermenting on the skins 'till
1.030SGthen pressing.

Is this asking too much from this grape? What do ya'all recommend?

Steve noobie
Oregon