Today was warm, in the 80s, exactly what we need to ripen grapes. Winemaker Bruce McGuire was sampling the Pinot Noir.
Bruce commented – it’s not quite there, the flavors are good, the color is good but the seeds are not sufficiently brown and the skin is still too crispy.
The samples show a sugar of over 24 degrees brix and the ph is perfect but we need to hold off a few days until all these factors are in alignment. Bruce is a perfectionist.
0 Response to “Pinot Noir 9.20.11”