Fermenting Pinot Noir got a little too hot while I wasn't watching.

First time winemaker, doing 6 gallons of Pinot Noir.

Long story short, everything has been going well bubbling away, but the primary was getting a little cooler than I had hoped (~62F) and the bubbling started to slow, so I employed a fermwrap to raise it a few degrees (was hoping 80F). Came back to check on it a few hours later and it was at 97F(!). I didn't even think the fermwrap could raise temps that much, so I removed the fermwrap and put a fan on it to help passively cool it while I'm actively monitoring the temp.

I've read this can result in undesirable flavors in the wine. Anyone have this happen, and have an idea of what I should expect in terms what impact this will have on the flavor? I feel like putting wine yeast on a rollercoaster of temperatures is going to result in some weird flavors?