The picking has begun! The growers are reporting in and here are a few harvest stats:pinot gris (or pinot grigio if you prefer Italian) was harvested Monday 9/11 at 20.1 Brix (percent sugar by weight) and acidity of 8.2 g/l at pH=3.51. Finished with a little residual sugar this should be a nice low-alcohol quaffer to beat the heat next summer. Our Napa sauvignon blanc was picked the same day at 22.2 Brix and 7 g/l acid at pH of 3.3. We will do it bone dry and it will be a great refresher to pair with grilled shrimp next summer.
Meanwhile our InkGrade cabernet sauvignon (that is the photo) is already at 24.5 Brix at 7 g/l acid and pH 3.34. Should harvest by the end of September. The Hein pinot noir will be ready a week or two after that (two weeks later than last year). Bottom line is that California harvesting is bunching up a bit and could have shades of 2004 when fruit came in all at once.
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