Every year we thin the fruit on the vines right after veraison to balance the foliage with the fruit. That fruit is then dropped on the ground and wasted. In 2015 we waited about a week after the Pinot went thru veraison and then collected that fruit at about 17.7 brix instead of wasting it. It was then punched down thru fermentation till dry (10.2% alcohol). It now has a rouge color darker than a…