I started checking sugar and pH more intensely this past week as the grape colors turned distinctively darker. We have had a month of high heat with every day well into the 90s, which seemed to keep the grapes from increasing their sugar. I have a Brix and pH chart that I will publish in a separate post that shows the Brix stasis during the two weeks of measurements. The expectation is that Brix would increase 1.5 degrees each week. That never happened.
On Friday afternoon (July , however, a cool air mass rolled in and knocked the temperature down 10 degrees, into the 80s during the afternoon, and into the low 60s overnight. The air smelled and felt like fall everyone was commenting on the weather.
On Sunday, I checked the Brix and pH, and saw almost no movement from the Thursday measurements. In the last two days, however, the Brix has moved up 1,5 degrees, pushing me to pick and crush the Baco Noir. This morning, the temperature was 59 degrees in my vineyard at 6:30 a.m., and in the low 60s when I showed up at Denny Allen's at 7:15 a.m. to help him sort his grapes.
On Friday afternoon (July , however, a cool air mass rolled in and knocked the temperature down 10 degrees, into the 80s during the afternoon, and into the low 60s overnight. The air smelled and felt like fall everyone was commenting on the weather.
On Sunday, I checked the Brix and pH, and saw almost no movement from the Thursday measurements. In the last two days, however, the Brix has moved up 1,5 degrees, pushing me to pick and crush the Baco Noir. This morning, the temperature was 59 degrees in my vineyard at 6:30 a.m., and in the low 60s when I showed up at Denny Allen's at 7:15 a.m. to help him sort his grapes.
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