It's not uncommon for Pinot makers to leave 10% or more whole clusters...use some Lallzyme to help with the maceration of the whole grapes. Are you going to make this as a Rose since you have mostly juice?
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger