|
Varietal |
Date |
Sugar (Brix) |
pH |
Total Acidity (%) |
|
Primitivo |
8-19-12 |
21.1 |
3.32 |
1.03 |
|
8-26-12 |
21.5 |
3.37 |
0.92 |
|
|
9-2-12 (mean)* |
24.7 |
3.52 |
0.77 |
|
|
9-9-12** |
25.8 |
3.61 |
0.69 |
|
|
9-20-12# |
26.5 |
3.72 |
0.74 |
|
|
Tempranillo |
8-19-12 |
19.4 |
3.48 |
0.54 |
|
8-26-12 |
21.3 |
3.63 |
0.46 |
|
|
9-2-12 |
22.2 |
3.58 |
0.42 |
|
|
9-7-12 |
22.3 |
3.64 |
0.43 |
|
|
9-13-12 |
23.9 |
3.77 |
0.40 |
|
|
Barbera |
8-26-12 |
21.8 |
3.05 |
1.34 |
|
9-2-12 |
22.9 |
3.11 |
1.30 |
|
|
9-9-12 |
25.2 |
3.24 |
1.13 |
|
|
9-13-12 (mean)* |
26.0 |
3.28 |
1.02 |
|
|
Touriga (Quinta) |
9-2-12 |
20.4 |
3.33 |
0.69 |
|
9-9-12 |
22.5 |
3.41 |
0.66 |
|
|
9-14-12 |
23.2 |
3.45 |
0.56 |
|
|
9-19-12*** |
24.1 |
3.53 |
0.50 |
|
|
Touriga (’09) |
9-13-12 |
21.5 |
3.41 |
0.65 |
|
9-20-12 |
22.8 |
3.44 |
0.63 |
|
|
Tinta Cao |
9-13-12 |
22.7 |
3.44 |
0.58 |
|
9-20-12 |
23.6 |
3.60 |
0.55 |
*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.