*Two independent primitivo samples were collected and analyzed.

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

Comments: The primitivo has made moderate progress on all parameters, and the sample suggests that right now is an excellent time to harvest, as expected from last week’s numbers.  Flavors and aroma are also good.  In the event that any fruit is left after tomorrow’s major harvest, we will post availability to this site.

The tempranillo made surprisingly little progress on brix, though the sample was taken a couple days ahead of the normal weekly cycle.  We have stopped irrigating the tempranillo, and we would expect this, coupled with sunny days ahead, to put the brix in a harvestable zone north of 23.0 by next weekend.  Continued elevation in pH would seal the deal.  Harvest likely on Saturday 9/15.

The barbera made big ripening progress this week as judged by this sample.  We saw a better than 2-brix jump in sugar, a very impressive rise in pH, and substantial drop in TA.  It seems just a little too good to be true, but we’ll confirm the trend next time with a pair of samples.  The continued warm but not excessively hot weather has obviously been kind to the barbera, and we will continue to fight to stave off dehydration of the fruit, which is the major risk at this point.  It is now looking more like a mid-late September harvest, perhaps 2 weeks out.  We are still taking wait list orders for this fruit.

The Quinta touriga nacional also made very good progress this week, with a healthy 2-brix rise in sugar, increase in pH, and drop in TA.  This fruit should be ready to harvest in 2-3 weeks.  We will continue to irrigate for the time being.

Next week, we will begin sampling of the ’09 touriga nacional and the tinta cao, which should be getting into a reasonable zone to warrant tracking.