After many years of experimentation, Pinot Noir has unquestionably carved itself a nice little niche in the wine world. Clearly the “red” of choice in Oregon, winemakers are now starting to compete in many California regions as well. Recently, we learned that a current Skolnik customer located in northern California, who in the past would not consider aging wine in stainless steel, has been experimenting with both our 30 gal and 55 gal stainless steel drums. Much to his surprise, the new aging technique that he developed has been extremely positive, and even led to sizeable sale to a high-end San Francisco caterer. It seems the best Pinots are coming from smaller wineries, which are willing to take the time and care to work with such a fragile grape. Because of its thin skin, Pinot Noir is more susceptible to frost and other weather damage. Furthermore, when some of a crop is compromised, unlike other wine types, it’s not as easy to compensate with other grapes. Demand for the Pinot Noir is very strong and consumers are finding it to be a rather versatile wine, and very food friendly.