Well, the second run of pinot noir is done its malo, and the specs are pretty close to the first run done with the d-254 yeast. true to form the d-254 yeast pinot has a bit of a "spicier" edge to it, while he wild yeast shows fatter fruitiness, though at this point it is difficult to pinpoint which fruit descriptors are "more" in the natural yeast ferment. Both are sitting on some oak chips now, and I will report back later...
