|
Varietal
|
Date
|
Grape Chemistry
|
||
|
Sugar (brix)
|
Total acid (% tartaric)
|
pH
|
||
|
Barbera
|
8-26-06
|
23.3
|
1.48
|
3.00
|
|
9-2-06
|
26.5
|
1.19
|
3.09
|
|
|
9-10-06
|
29.1
|
1.06
|
3.13
|
|
|
9-17-06
|
29.4
|
1.02
|
3.16
|
|
|
9-23-06 (block 2 harvest)
|
27.8
|
1.01
|
3.20
|
|
|
Primitivo
(block 6)
|
8-12-06
|
19.9
|
1.42
|
3.05
|
|
8-19-06
|
23.6
|
0.96
|
3.18
|
|
|
8-26-06
|
24.1
|
0.84
|
3.23
|
|
|
9-2-06
|
27.5
|
0.78
|
3.29
|
|
|
Primitivo
(block 7)
|
9-2-06
|
25.5
|
0.74
|
3.27
|
|
9-9-06
|
27.6
|
0.45
|
3.46
|
|
Monthly Archives: September 2006
Grape Chemistry (updated 9-17-06)
|
Varietal
|
Date
|
Grape Chemistry
|
||
|
Sugar (brix)
|
Total acid (% tartaric)
|
pH
|
||
|
Barbera
|
8-26-06
|
23.3
|
1.48
|
3.00
|
|
9-2-06
|
26.5
|
1.19
|
3.09
|
|
|
9-10-06
|
29.1
|
1.06
|
3.13
|
|
|
9-17-06
|
29.4
|
1.02
|
3.16
|
|
|
|
|
|
|
|
|
Primitivo
(block 6)
|
8-12-06
|
19.9
|
1.42
|
3.05
|
|
8-19-06
|
23.6
|
0.96
|
3.18
|
|
|
8-26-06
|
24.1
|
0.84
|
3.23
|
|
|
9-2-06
|
27.5
|
0.78
|
3.29
|
|
|
Primitivo
(block 7)
|
9-2-06
|
25.5
|
0.74
|
3.27
|
|
9-9-06
|
27.6
|
0.45
|
3.46
|
|
Vineyard Diary (updated 9-10-06)
A steady diet of hot days and cool nights, punctuated by a welcome respite yesterday and today, have led to rapid ripening across the vineyard. The primitivo was essentially all picked over the last 8 days, and the barbera—whose acids are usually a little more stubborn on the descent—are rapidly approaching ripeness. Some barbera remains available for sale on a provisional wait-list basis, and the harvest would be expected between September 16 and September 23.
Current Grape Availability (updated 9-2-06)
|
Varietal |
Amount Still Available for |
Expected Optimal Harvest Time for Dry Wine |
|
Barbera |
2.0* |
late Sept |
|
Primitivo |
1.5 |
early Sept |
*New orders for remainder are being taken on a wait-list basis only, in the order received, due to uncertainty about tonnage not already committed. Amount reflects best estimate of available quantity, inclusive of wait-list.
Grape Chemistry (updated 9-2-06)
|
Varietal |
Date |
Grape Chemistry |
||
|
Sugar (brix) |
Total acid (% tartaric) |
pH |
||
|
Barbera |
8-26-06 |
23.3 |
1.48 |
3.00 |
|
9-2-06 |
26.5 |
1.19 |
3.09 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Primitivo (block 6) |
8-12-06 |
19.9 |
1.42 |
3.05 |
|
8-19-06 |
23.6 |
0.96 |
3.18 |
|
|
8-26-06 |
24.1 |
0.84 |
3.23 |
|
|
9-2-06 |
27.5 |
0.78 |
3.29 |
|
|
|
|
|
|
|
|
Primitivo (block 7) |
9-2-06 |
25.5 |
0.74 |
3.27 |
|
|
|
|
|
|