Harvest update: about a week away

Just got off the phone with one of our growers in Horse Heaven, where the Merlot is coming on strong — in fact, it may be ready by the weekend or early next week.

As of the 18th, block samples ranged from 23.7 – 25.8 brix, .64-.53 TA (acidity), and 3.2 – 3.3 pH. Those are still out of balance, so he’s been putting a little water on the grapes to keep the sugars in check and buy some time while the acidity declines. Given the numbers we typically get with Eastern Washington fruit (much higher pHs than Willamette Valley fruit), I’d love to see us in the 3.6 pH ballpark, with sugars right around 24.5-25.

Sounds like the grower shares that objective, so things are looking good for a lovely Merlot to start harvest off just right. Better get the basement winery remodel done!

(btw, he estimates Syrah as still about 2-3 weeks out)

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