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John
 
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Default M Foch

There has been considerable discussion about making the perfect Pinot
noir. Would most of the techniques that were suggested apply equally to
making a 'perfect' M. Foch; assuming Brix 25 pH 3.3 TA 9.5 ?
Could you specifically comment on merits of cold soak, yeast type,
length of fermentation time on the skins etc

 
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