*The values for 9-9-11 are the mean of two independent samples from the whole primitivo field

**These values are the mean of two independent samples from the whole barbera field.

The first big rain of the season had been widely anticipated and, unfortunately, it finally came on Wednesday.  We have received almost 2 inches of rain at Shaker Ridge in the last 36 hours, and an intermittent drizzle continues.  Temperatures have been relatively cool for several days, though conditions were mostly sunny this past week until Tuesday. With the vast majority of this rain behind us, we performed our weekly sampling this morning (Thursday), being careful to drain rain water from the sample buckets before crushing.

Anticipating that this would be a critical week for our barbera, we collected two independent samples of the whole vineyard–good exercise for the sampler and, we hope, good science.  The data showed no net change in sugar–still holding in the mid-25’s brix, no change to a surprising slight decline in pH, and another healthy drop in TA to a mean of 0.95.  We suspect that our grapes took up some water from the considerable rain, likely contributing to the drop in TA, but the increased ratio of brix/TA ratio suggests further real progress in ripening.  This is consistent with the flavors of the juice, which are no longer overtly tart but mostly sweet-tasting.  We think this is the most in balance we’ve seen our barbera of any vintage.  In the coming week, we plan not to irrigate, and with sunshine, warmer temperatures, and mostly green foliage we should be able to bump the brix a little.  However, the wet, relatively tight and large barbera clusters are at risk for mildew/rot with the rain, so there is some risk in waiting to harvest.  We would suggest that the fruit is ripe and that the time is right for harvest in the next week. 

The Quinta touriga nacional showed an apparent slight decline in sugar, which we attribute to water uptake from the significant rain–we have barely irrigated this block in the past week.  However, like the barbera, a disproportionately large drop in TA was observed, again suggesting some real ripening.  The pH was baffling–we can’t account for the slight decline.  The Quinta will receive no irrigation in the coming week, and we’ll see if we can get the brix up by harvest on the 15th.  Given some large clusters particularly in the very ripe tempranillo and ripe tinta amarela and the risk of rot from the recent rain, we wouldn’t hazard harvesting any later than planned.

The touriga nacional (2009) showed no siginficant change in brix, but a sizable drop in TA, and managed a slight rise in pH, suggesting nice ripening progress.  This fruit is coming along, and with sunshine and no further irrigation in this block, we can hopefully get the brix to a respectable level with time.