Wines I'm Making: Harvest 2023

I plan to harvest our backyard vineyard this coming weekend. The grapes are almost ideally ripe. The recent, very light rain has not caused the berries to swell and crack (this year, I have been able to dry-farm them; they've received no supplemental water at all), and we're starting to get some raisining, which is not an issue, as long as it's not extreme. I tested the Cabernet at just under 22º Brix last week (October 5) and a pH of 2.95 and the Sangiovese at 21º Brix and a pH of 3.00. The problem is that it is ideal to pick when the grapes are physiologically ripe; sugar level alone is not enough. I wanted one more degree of sweetness, the pips still looked a little green, and the pH is on the low side, so I waited, but I won't be able to wait much longer. It will be a busy weekend.