Cab 25.8 and holding

Field samples from our Cab block show brix at 25.8, but pH at 3.4. That pH is down in Pinot country, and at .73, the TA (titratable acidity, a number loosely but not directly related to pH) is also high. So for Cab to have those numbers, something isn’t quite ready yet. The fruit may have enough sugar (that brix is more or less perfect), but the acid’s too high, so the fruit isn’t in balance.

I asked the vineyard manager to taste the fruit for us, and he reported back today that indeed, the Cab isn’t ready yet: seeds are still green, and the jelly-like sac around the seeds is still expansive. So he guesses as much as 2 weeks, though hopefully closer to one.

That’ll undoubtedly put our brix in the stratosphere, but as long as pH continues to rise, we can always add a little water to bring the sugar back into balance once we pick.

So hold on: this one may be a cliffhanger!

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