Les Blog

Just got back the juice panel analysis of the cabernet sauvignon we picked last Saturday:

brix	24.1	degrees
glucose + fructose	25.5	g/100mL
pH	3.57
titratable acidity	0.54	g/100mL
tartaric acid	3.71	g/L
L-malic acid	3.06	g/L
potassium	1760	mg/L
alpha-amino compounds	76	mg/L
ammonia	65	mg/L
yeast assimilable nitrogen	130	mg/L (as N)

Considering other Eastern Washington fruit we’ve picked over the years, that acidity is about as perfect as you can get, and that pH is positively robust. Good structure, good health. The only minor worry is the last number, but we can easily add nutrients to the must to compensate.

All in all, pretty perfect numbers! Now all we have to do is not screw it up!