Varietal |
Date |
Sugar (Brix) |
pH |
Total Acidity (%) |
Primitivo |
9-9-11 (#1)* |
22.0 |
3.23 |
1.02 |
|
9-9-11 (#2)* |
23.4 |
3.25 |
1.02 |
|
9-9-11 (mean) |
22.7 |
3.24 |
1.02 |
*Given field heterogeneity, two independent samples–each from the whole field– were collected and processed.
Comments: The two samples–despite coming from the same “population” of vines–show some differences, especially in the brix values, thus providing some measure of the potential sampling error in our approximately ~10 lb samples of grapes. There is heterogeneity in ripening between vines and between clusters, so some sampling error is inevitable, and one should keep this in mind. Nevertheless, the overall picture is of a primitivo vineyard well on its way ripeness, though not quite there. This is evident in all the values above, as well as on juice color and juice taste. The juice is a little lighter than we like to see in fully ripe primitivo. The juice is delicious to drink, which in our experience marks a point a little before the ripeness is ideal for primitivo (at the latter time it tastes a little overly sweet). We would estimate about 2 weeks to harvest, depending on the weather and depending on the tastes of individual clients. Some might like it a little earlier, and some might like it a little later, but a September harvest still looks very likely.