Category Archives: Grape Chemistry

Grape Chemistry as of 9-23-13

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Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Barbera

8-23-13

23.0

3.00

1.38

8-31-13

25.4

3.16

1.23

9-7-13

25.8

3.19

1.14

9-18-13 (Bl 1 only)

27.8

3.11

1.02

Primitivo

8-17-13

19.5

3.14

1.20

8-23-13

21.8

3.27

0.87

8-30-13 (1)*

22.2

3.40

0.77

8-30-13 (2)*

23.2

3.38

0.81

8-30-13 (mean)

22.7

3.39

0.79

9-6-13

24.1

3.48

0.74

9-18-13 (Bl 6 back only)

24.6

3.54

0.60

Souzao

9-18-13

22.0

3.21

0.74

Tempranillo

8-17-13

19.4

3.25

0.46

8-23-13

20.8

3.39

0.42

8-30-13

21.8

3.50

0.40

9-6-13

22.0

3.60

0.34

Tinta Cao

9-18-13

25.8

3.64

0.47

Touriga Nacional (Quinta)

8-31-13

21.9

3.24

0.72

9-7-13

22.0

3.27

0.63

9-15-13

24.0

3.30

0.58

9-23-13

23.5

3.38

0.51

Touriga Nacional (non-Quinta)

9-15-13

23.3

3.34

0.58

9-23-13

23.2

3.41

0.52

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

Grape Chemistry as of 9-18-13

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Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Barbera

8-23-13

23.0

3.00

1.38

8-31-13

25.4

3.16

1.23

9-7-13

25.8

3.19

1.14

9-18-13 (Bl 1 only)

27.8

3.11

1.02

Primitivo

8-17-13

19.5

3.14

1.20

8-23-13

21.8

3.27

0.87

8-30-13 (1)*

22.2

3.40

0.77

8-30-13 (2)*

23.2

3.38

0.81

8-30-13 (mean)

22.7

3.39

0.79

9-6-13

24.1

3.48

0.74

9-18-13 (Bl 6 back only)

24.6

3.54

0.60

Souzao

9-18-13

22.0

3.21

0.74

Tempranillo

8-17-13

19.4

3.25

0.46

8-23-13

20.8

3.39

0.42

8-30-13

21.8

3.50

0.40

9-6-13

22.0

3.60

0.34

Tinta Cao

9-18-13

25.8

3.64

0.47

Touriga Nacional (Quinta)

8-31-13

21.9

3.24

0.72

9-7-13

22.0

3.27

0.63

9-15-13

24.0

3.30

0.58

Touriga Nacional (non-Quinta)

9-15-13

23.3

3.34

0.58

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

Grape Chemistry as of 9-15-13

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Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Barbera

8-23-13

23.0

3.00

1.38

8-31-13

25.4

3.16

1.23

9-7-13

25.8

3.19

1.14

Primitivo

8-17-13

19.5

3.14

1.20

8-23-13

21.8

3.27

0.87

8-30-13 (1)*

22.2

3.40

0.77

8-30-13 (2)*

23.2

3.38

0.81

8-30-13 (mean)

22.7

3.39

0.79

9-6-13

24.1

3.48

0.74

Tempranillo

8-17-13

19.4

3.25

0.46

8-23-13

20.8

3.39

0.42

8-30-13

21.8

3.50

0.40

9-6-13

22.0

3.60

0.34

Touriga Nacional (Quinta)

8-31-13

21.9

3.24

0.72

9-7-13

22.0

3.27

0.63

9-15-13

24.0

3.30

0.58

Touriga Nacional (non-Quinta)

9-15-13

23.3

3.34

0.58

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

Grape Chemistry as of 9-7-13

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Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Barbera

8-23-13

23.0

3.00

1.38

8-31-13

25.4

3.16

1.23

9-7-13

25.8

3.19

1.14

Primitivo

8-17-13

19.5

3.14

1.20

8-23-13

21.8

3.27

0.87

8-30-13 (1)*

22.2

3.40

0.77

8-30-13 (2)*

23.2

3.38

0.81

8-30-13 (mean)

22.7

3.39

0.79

9-6-13

24.1

3.48

0.74

Tempranillo

8-17-13

19.4

3.25

0.46

8-23-13

20.8

3.39

0.42

8-30-13

21.8

3.50

0.40

9-6-13

22.0

3.60

0.34

Touriga Nacional (Quinta)

8-31-13

21.9

3.24

0.72

9-7-13

22.0

3.27

0.63

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

Grape Chemistry as of 9-6-13

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Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Barbera

8-23-13

23.0

3.00

1.38

8-31-13

25.4

3.16

1.23

Primitivo

8-17-13

19.5

3.14

1.20

8-23-13

21.8

3.27

0.87

8-30-13 (1)*

22.2

3.40

0.77

8-30-13 (2)*

23.2

3.38

0.81

8-30-13 (mean)

22.7

3.39

0.79

9-6-13

24.1

3.48

0.74

Tempranillo

8-17-13

19.4

3.25

0.46

8-23-13

20.8

3.39

0.42

8-30-13

21.8

3.50

0.40

9-6-13

22.0

3.60

0.34

Touriga Nacional (Quinta)

8-31-13

21.9

3.24

0.72

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

Grape Chemistry as of 8-31-13

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Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Barbera

8-23-13

23.0

3.00

1.38

8-31-13

25.4

3.16

1.23

Primitivo

8-17-13

19.5

3.14

1.20

8-23-13

21.8

3.27

0.87

8-30-13 (1)*

22.2

3.40

0.77

8-30-13 (2)*

23.2

3.38

0.81

8-30-13 (mean)

22.7

3.39

0.79

Tempranillo

8-17-13

19.4

3.25

0.46

8-23-13

20.8

3.39

0.42

8-30-13

21.8

3.50

0.40

Touriga Nacional (Quinta)

8-31-13

21.9

3.24

0.72

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

Grape Chemistry as of 8-30-13

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Varietal

Date

Sugar (Brix)

pH

Total Acidity (%)

Barbera

8-23-13

23.0

3.00

1.38

Primitivo

8-17-13

19.5

3.14

1.20

8-23-13

21.8

3.27

0.87

8-30-13 (1)*

22.2

3.40

0.77

8-30-13 (2)*

23.2

3.38

0.81

8-30-13 (mean)

22.7

3.39

0.79

Tempranillo

8-17-13

19.4

3.25

0.46

8-23-13

20.8

3.39

0.42

8-30-13

21.8

3.50

0.40

 

*On 8/30/13, two independent samples were collected from the whole primitivo field to give an indication of sampling error.

 

Grape Chemistry as of 10-4-12

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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

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

10-4-12   (mean)*

24.6

3.53

0.59

10-4-12 (1)

24.1

3.49

0.59

10-4-12   (2)

25.0

3.55

0.59

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

10-4-12

24.7

3.74

0.45

*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.

Grape Chemistry as of 9-29-12

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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

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.