Monthly Archives: September 2012

Grape Chemistry as of 9-9-12

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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

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

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

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

9-9-12

22.5

3.41

0.66

*Two independent primitivo samples were collected and analyzed.

**Based on sampling of the ~75% of the vineyard remaining; ~25% is already harvested.

 

Comments: The primitivo has made moderate progress on all parameters, and the sample suggests that right now is an excellent time to harvest, as expected from last week’s numbers.  Flavors and aroma are also good.  In the event that any fruit is left after tomorrow’s major harvest, we will post availability to this site.

 

The tempranillo made surprisingly little progress on brix, though the sample was taken a couple days ahead of the normal weekly cycle.  We have stopped irrigating the tempranillo, and we would expect this, coupled with sunny days ahead, to put the brix in a harvestable zone north of 23.0 by next weekend.  Continued elevation in pH would seal the deal.  Harvest likely on Saturday 9/15.

 

The barbera made big ripening progress this week as judged by this sample.  We saw a better than 2-brix jump in sugar, a very impressive rise in pH, and substantial drop in TA.  It seems just a little too good to be true, but we’ll confirm the trend next time with a pair of samples.  The continued warm but not excessively hot weather has obviously been kind to the barbera, and we will continue to fight to stave off dehydration of the fruit, which is the major risk at this point.  It is now looking more like a mid-late September harvest, perhaps 2 weeks out.  We are still taking wait list orders for this fruit.

 

The Quinta touriga nacional also made very good progress this week, with a healthy 2-brix rise in sugar, increase in pH, and drop in TA.  This fruit should be ready to harvest in 2-3 weeks.  We will continue to irrigate for the time being.

 

Next week, we will begin sampling of the ’09 touriga nacional and the tinta cao, which should be getting into a reasonable zone to warrant tracking.

Grape Chemistry as of 9-7-12

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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

  9-2-12 (1)*

24.6

3.47

0.73

  9-2-12 (2)*

24.8

3.57

0.81

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

Barbera

8-26-12

21.8

3.05

1.34

9-2-12

22.9

3.11

1.30

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

 

*Two independent primitivo samples were collected and analyzed.

Grape Chemistry as of 9-2-12

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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

  9-2-12 (1)*

24.6

3.47

0.73

  9-2-12 (2)*

24.8

3.57

0.81

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

Barbera

8-26-12

21.8

3.05

1.34

9-2-12

22.9

3.11

1.30

Touriga (Quinta)

9-2-12

20.4

3.33

0.69

*Two independent primitivo samples were collected and analyzed.

Comments:  Anticipating that we were approaching a critical time for the primitivo, we prospectively collected and analyzed two separate primitivo samples.  The two samples agreed on a surprisingly large increase in brix vs. last week’s reading, which may represent some combination of solid ripening, less irrigation proximal to the sample collection, and maybe a random low brix value last week.  The two samples were more divergent in their pH and TA levels, but the mean levels still showed a healthy rise in pH and large drop in TA, all consistent with ripening.  The large drop in TA would argue against mere dehydration accounting for the large rise in brix.  The bottom line for the primitivo is that we are at the brink of the optimal picking window, and harvest decisions can be driven mostly by logistical considerations at this point.  We would recommend harvest in the next ~5-10 days.

The tempranillo added about 1 brix and the TA dropped further, though the pH reading was unexpectedly lower than last week, perhaps reflecting random sampling error.  With no irrigation planned, the fruit should be pickable by next weekend, but with good bird protection afforded by netting, this could hold for an additional week.  We recommend harvest in 1-2 weeks.

The barbera showed incremental progress in ripening as measured by brix, pH, and TA.  We have been irrigating generously in the last week to prevent dehydration/raisining which might abrogate true ripening.  Late September still looks like the likely harvest window.

The first sample of the Quinta touriga was taken and showed pretty typical numbers for this varietal at this juncture.  Late September remains the likely optimal harvest window for the Quinta touriga.