Some Statistics on our Varieties

We have been monitoring our varieties to see what the sugar content, pH and titratable acids are. Here is the information for our first pass:

Variety	Sample Date	Brix	pH	TA
Auxerrois	September 15	19	3.02	12.2 g/L
Chenin Blanc 982	September 16	18.8	2.82	13.80 g/L
Chenin Blanc FPS-1	September 16	18	2.79	10.3 g/L
Chardonnay	September 15	20.6	2.88	12.1 g/L
Cabernet Sauvignon	September 16	18	2.80	12.8 g/L
Cabernet Franc	September 16	18.6	2.85	12.3 g/L
Barbera	September 18	18.6	2.64	17.2 g/L

This is kind of typical of what we see in our vineyard. We often see a low pH and high titratable acid (TA) levels even when we harvest. We are looking for a balance between the Brix, pH and to determine harvest time. Of course, Mother Nature also has a huge say in this.