Blending Question
 

Making a 50/50 Cab/Zin again this year, picking up grapes this Friday.
Last year we crushed and fermented the varieties separately and blended
after racking and storage in plastic barrels. The wine then spent 3
months in a French oak barrel. Results were good.

Here's the question: Thinking of blending 50/50 during primary
fermentation so that the entire batch will be ready for pressing at one
time instead of waiting for each variety to stop working (they were only
a few days apart last year).

What do you think?

Thanks,
Steve