*Two independent samples were collected and analyzed.

**Based on sampling of the ~75% of the vineyard remaining; ~25% is already harvested.

***Partial harvest sample

# Chemistry of portion of primitivo remaining following major harvest.

Comments:

We are squarely in “late harvest” territory for the primitivo now; the fruit is sweet and delicious.

Our ’09 touriga nacional continues to make steady progress on all fronts, now at 23.5 brix.  This fruit will be ready in 1-2 weeks.  The fruit is netted and warm weather continues in the forecast.

The tinta cao is ready to picked now and in the next week; the current heat wave should push the brix into the upper 24’s; acidity continues to drop.

*Two independent samples were collected and analyzed.

**Based on sampling of the ~75% of the vineyard remaining; ~25% is already harvested.

***Partial harvest sample

# Chemistry of portion of primitivo remaining following major harvest.

Comments:

We left the least ripe primitivo at the time of our major harvest last week, so the portion remaining is still usable for a dry wine, though past prime time.  There are certainly late harvest possibilities for this tasty fruit as the harvest season progresses.

Our ’09 touriga nacional is coming along nicely, with steady progress in sugar and acid/pH moving in the right direction but not running away.  It looks like two weeks out for some nice, ripe touriga.

The tinta cao made steady progress in the last week and, with the pH rising notably, is probably going to be optimal in 1-1.5 weeks.

*Two independent samples were collected and analyzed.

**Based on sampling of the ~75% of the vineyard remaining; ~25% is already harvested.

Comments:  Two independent, whole-vineyard barbera samples were taken to increase the confidence in the sampling at this critical juncture.  The samples agreed rather well, showing a nice, steady progression of ripening vs. the sample 5 days ago, and confirming that the prior sample was probably representative.  With steady, warm temperatures forecast for the week ahead, including relatively warm nights for the next couple of days, we would expect the TA to dip below 1.0 by next week, and the brix to continue to rise from the present level of ~26.  Given that our samples for chemistry are separated from the berries soon after crushing (no soak), it is likely that the actual brix level upon overnight soaking typical of winemaking would be higher than shown, and thus by next week a post-soak brix level would likely be north of 27.  The juice flavor, the juice color, and the seed color all suggest that we are basically there.  We recommend harvesting within the next 10 days.  Prolonged hangtime is likely to result in a sharp rise in brix associated with dehydration/ raisining.

The tempranillo has shown a nice jump in brix to nearly 24, together with a convincing rise in pH and modest drop in TA to confirm our decision to harvest tomorrow.  The juice has a nice pink color, and we think this is as good as it’s going to get; this is nice fruit.

The Quinta touriga nacional has shown a steady rise in brix, accompanied by modest rise in pH and a steeper drop in TA vs. 5 days ago.  The juice is a lovely dark pink color.  This fruit is pickable in 1-2 weeks, depending on ripeness preferences.  About a quarter ton of this fruit remains for sale.

The ’09 touriga nacional is running perhaps 1-2 weeks behind the Quinta touriga, but is coming along nicely and is on target for a late September/early October harvest.  Approximately one ton of this fruit remains available for sale.

The tinta cao is farther along than we had assumed, and is looking terrific.  This fruit is probably about 2 weeks out, and we would now estimate a late September harvest.  Home winemaker quantities are still available for sale.