Auxerrois at Véraison

Our Auxerrois is always the first to come out of lag phase following the first growth period. My vineyard buddy, Bella and I noticed the softening of the Auxerrois when we were working on the Chenin Blanc which is adjacent to the Auxerrois. After handling the Chenin Blanc, the Auxerrois grapes felt much softer indicating that it was in the ripening phase.
I had my refractometer on August 15 and in checking the Brix of one grape, the Auxerrois was at 10^o Brix. On Sunday, August 18th we tasted a few grapes and the Brix at that time was 12^o Brix. The grapes are definitely taking on flavors but are still a bit tart. Time to do lab work with a repesentative sampling of grapes to measure Brix, pH and titratable acids.