This past week has seen temperatures moderate from the 80's into the 70's and as one of our friends remarked, it seems like Nature turned off the summer switch after Labor Day. All of our various grape varieties are looking really good.
We have netting to put over a few more rows of our Chenin Blanc which is the last of the white varieties to ripen.
Recently, on September 8, 2020 we took some samples of the Auxerrois and the Chardonnay:
| Variety |
# of Berries |
Brix |
pH |
TA |
| Auxerrois |
80 |
18 |
3.05 |
8.2 g/L |
| Chardonnay |
40 |
19 |
2.85 |
10.4 g/L |
As a comparison, when we took these numbers on September 14, 2019, they came in at:
| Variety |
# of Berries |
Brix |
pH |
TA |
| Auxerrois |
140 |
18 |
3.06 |
13.5 g/L |
| Chardonnay |
44 |
18.6 |
2.86 |
14.7 g/L |
The two tables show that the Brix and the pH are tracking similarly but that the titratable acids are much lower this year than last. My guess is that the hot summer this year must have induced the malic acid to respire more than it did in 2019.
The next few weeks have us planning for harvest and putting netting on our Chenin Blanc as quickly as humanly possible for 2 people.
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