Update on the Brix and pH for Our Vineyard

We now have our Auxerrois and Chardonnay harvested, but it has now been 4 weeks since we last took our Brix, pH and titratable acid numbers for the remaining grape varieties that we grow. We were able to do this on October 6. Here is what we are currently seeing which will help us guide when and what we harvest next. From previous experience, we know that the next up is our Chenin Blanc. The numbers there look promising. Now all we need is for Mother Nature to provide us with some benevolent sunshine.

Variety	Sample Date/ Harvest Date	Brix	pH	TA
Auxerrois	September 15	19	3.02	12.2 g/L
Auxerrois Harvest	September 25	20.0	3.16	7.1 g/L

Variety	Sample Date/ Harvest Date	Brix	pH	TA
Chenin Blanc 982	September 16	18.8	2.82	13.80 g/L
Chenin Blanc 982	October 6	20.8	2.95	11.7 g/L
Chenin Blanc FPS-1	September 16	18	2.79	10.3 g/L
Chenin Blanc FPS-1	October 6	20.2	2.90	8.0 g/L

Variety	Sample Date/ Harvest Date	Brix	pH	TA
Chardonnay	September 15	20.6	2.88	12.1 g/L
Chardonnay Harvest	October 2	22.5	3.1-3.2	7-9 g/L

Variety	Sample Date/ Harvest Date	Brix	pH	TA
Cabernet Sauvignon	September 16	18	2.80	12.8 g/L
Cabernet Sauvignon	October 6	20.0	2.90	11.1 g/L

Variety	Sample Date/ Harvest Date	Brix	pH	TA
Cabernet Franc	September 16	18.6	2.85	12.3 g/L
Cabernet Franc	October 6	20.8	2.95	8.4 g/L

Variety	Sample Date/ Harvest Date	Brix	pH	TA
Barbera	September 18	18.6	2.64	17.2 g/L
Barbera	October 6	21.0	2.72	11.0 g/L