Re: Blending of the Pinot's
Thomas Mercer-Hursh, March 3, 1999
One does have to remember, however, that this was basically an experiment,
not a committed foray into offering Pinot as a part of the regular offering.
The use of the three very different fermentations was not something done
to produce different base components with the goal of blending, but an
end in itself, a way to find out what happened if one didn't just follow
the standard route. So, given that the market interest is there,
sharing this experiment seems like the right thing to do. But, we
are dealing with the master blender here, so I think the conversion of
the three pack into the four pack is the best of both worlds. I only
wish more wine consumers were more curious in order to provide a full subscription.