|
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 |
|
|
9-29-12# |
27.0 |
3.94 |
0.66 |
|
|
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 |
|
|
9-29-12 |
23.5 |
3.52 |
0.58 |
|
|
Tinta Cao |
9-13-12 |
22.7 |
3.44 |
0.58 |
|
9-20-12 |
23.6 |
3.60 |
0.55 |
|
|
9-29-12 |
24.2 |
3.69 |
0.50 |
*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 are squarely in “late harvest” territory for the primitivo now; the fruit is sweet and delicious.
Our ’09 touriga nacional continues to make steady progress on all fronts, now at 23.5 brix. This fruit will be ready in 1-2 weeks. The fruit is netted and warm weather continues in the forecast.
The tinta cao is ready to picked now and in the next week; the current heat wave should push the brix into the upper 24’s; acidity continues to drop.