Could a DIY temp logger change the way I keep my Pinot Noir?

Lately I've been combining two hobbies: making a cheap data logger for my little home cellar and figuring out which wines best age at steady temps. I stuck an inexpensive TMP36 onto an Arduino, hooked it up to a tiny SD card and now I log min, max, average every hour. I'm seeing the Pinot I have from '14 drift a couple degrees warmer after sunny afternoons, yet it’s still a great pairing with our steak dinners.

The big question for me: if a Pinot that sits a little warmer ages quicker, does that mean I should let my cellar’s temp flex a few degrees? Or do I get so picky that the microclimate differences will never feel, nor be appreciated, by a typical bottle? Anyone got experience tuning the cell’s microclimates or even anecdotal observations from their data? I'd love a debate on whether these fine variations matter to taste, or whether the focus should remain more general about absolute range.

Would be cool to hear which brands have kept records over seasons or just some rules-of-thumb you've been using in your own practice. and of course, any fellow technophiles who’ve built a system I’d like to steal?