Thursday, August 30, 2012

Still Waiting For Red

At this point in the season, the grapes out in the vineyard are relatively ripe. But to figure out the absolute optimum time to pick, you have to do some work in the lab. Today, armed with samples of Merlot from each row of the Hermes block, Nick is measuring brix and pH, or the sugar and acid levels. Ultimately, these details allow the winemaking team to turn a ballpark timeline for harvest into a detailed picking schedule. And while there is no telling how Mother Nature will behave, we do know that attention to the little things is essential to make truly great wine. This particular test requires some really technical work, like “squishing” the berries until you have enough “juice” to measure. No picnic, but it sure looks like we packed one...

No comments:

Post a Comment