Yeast contamination in my pinot??

So I have 114 lbs of pinot noir fermenting in my garage right now. Also I have 5 gallons of apple cider and 5 gallons of pear cider that have finished fermenting last week. I used a champagne yeast for the apple and rudesheim, a riesling yeast, for the pear. For the pinot I wanted to do a native yeast ferment, so I did not inoculate. However I am now really concerned that either the champagne yeast or the rudesheim yeast took over the pinot. Am I crazy in thinking that? And if so should I quickly add a more appropriate yeast to the pinot?
Help?! Thanks!

Additional information:
Grapes picked: 10/12
Specific Gravity: 10/12-1.090 (I know a little low)
Cold soak: 10/12-10/22
Kept at 70 degrees:10/22-
Specific Gravity: 10/26-1.069

What makes you think one if the cultured yeasts make it into your Pinot!

I guess because they are all next to each other? Granted the ciders are in carboys with airlocks, but the pinot is just in a 24 gallon bucket (with lid). Could the strong healthy yeast populations from the ciders go through an airlock and get into the bucket? Maybe I'm just being paranoid?

marwood said:

I guess because they are all next to each other? Granted the ciders are in carboys with airlocks, but the pinot is just in a 24 gallon bucket (with lid). Could the strong healthy yeast populations from the ciders go through an airlock and get into the bucket? Maybe I'm just being paranoid?

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If they are all in sealed containers, it is unlikely.

Ah ok.

Has anyone had success with using native yeast?

marwood said:

Ah ok.

Has anyone had success with using native yeast?

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If it works, great. If it doesn't you won't be happy.

Use cultured packet yeast.