Varietal
|
Date
|
Sugar (Brix)
|
pH
|
Total Acidity (%)
|
|
|
|
|
|
Barbera
|
8-23-13
|
23.0
|
3.00
|
1.38
|
|
8-31-13
|
25.4
|
3.16
|
1.23
|
|
9-7-13
|
25.8
|
3.19
|
1.14
|
|
9-18-13 (Bl 1 only)
|
27.8
|
3.11
|
1.02
|
|
|
|
|
|
Primitivo
|
8-17-13
|
19.5
|
3.14
|
1.20
|
|
8-23-13
|
21.8
|
3.27
|
0.87
|
|
8-30-13 (1)*
|
22.2
|
3.40
|
0.77
|
|
8-30-13 (2)*
|
23.2
|
3.38
|
0.81
|
|
8-30-13 (mean)
|
22.7
|
3.39
|
0.79
|
|
9-6-13
|
24.1
|
3.48
|
0.74
|
|
9-18-13 (Bl 6 back only)
|
24.6
|
3.54
|
0.60
|
|
|
|
|
|
Souzao
|
9-18-13
|
22.0
|
3.21
|
0.74
|
|
10-1-13
|
22.9
|
3.25
|
0.68
|
|
10-7-13
|
24.0
|
3.23
|
0.70
|
|
|
|
|
|
Tempranillo
|
8-17-13
|
19.4
|
3.25
|
0.46
|
|
8-23-13
|
20.8
|
3.39
|
0.42
|
|
8-30-13
|
21.8
|
3.50
|
0.40
|
|
9-6-13
|
22.0
|
3.60
|
0.34
|
|
|
|
|
|
Tinta Cao
|
9-18-13
|
25.8
|
3.64
|
0.47
|
|
10-1-13
|
26.4
|
3.78
|
0.42
|
|
|
|
|
|
Touriga Nacional (Quinta)
|
8-31-13
|
21.9
|
3.24
|
0.72
|
|
9-7-13
|
22.0
|
3.27
|
0.63
|
|
9-15-13
|
24.0
|
3.30
|
0.58
|
|
9-23-13
|
23.5
|
3.38
|
0.51
|
|
10-1-13**
|
23.9
|
3.34
|
0.52
|
|
10-7-13**
|
24.8
|
3.33
|
0.56
|
|
|
|
|
|
Touriga Nacional (non-Quinta)
|
9-15-13
|
23.3
|
3.34
|
0.58
|
|
9-23-13
|
23.2
|
3.41
|
0.52
|
|
9-30-13
|
23.6
|
3.41
|
0.52
|
|
10-7-13
|
24.8
|
3.48
|
0.51
|
*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.
**Remainder, post-main harvest.