Wines I'm Making: Harvest 2020--First Test of Grape Ripeness

I took a sample of the Sangiovese grapes today, Tuesday, September 15, 2020, the first check I've done on the ripeness of the grapes this season. They are at 19 brix. I usually like to harvest the grapes for the rosé we make every year at a somewhat higher reading than that (ideally 22 brix) and typically we harvest a little later than this, but I'm worried that the very hot weather we had at the beginning of September (up to 111 degrees!) may have accelerated ripening. I can't find my pH meter, so wasn't able to test the pH level.

Many of the seeds are completely brown, suggesting the berries are ripe even if the sugar is a little low. Do I wait or do I pick soon and chaptalize, if necessary? A little research is in order. I'll have to go back and look at what I've done in the past. It's hard to remember the details from year to year. I need to refresh my memory. 

Wine I'm Making: First Berry Sample of 2018 (September 14, 2018)

I took my first sample of the 2018 vintage of fruit on our 34 backyard vines today. The Sangiovese looks healthy and comparatively plentiful this year. The berry sample I took showed a brix of 19 and a pH of 3.22. The Cabernet Sauvignon/Cabernet Franc sample showed a brix of 22.6 and a pH of 3.16. I like to pick the Sangiovese (from which we usually make rosé) at about 22 brix and the Cabernet at about 24-25 brix. So, we've probably got a couple of weeks to go in both cases.

So far, it looks like we'll have much more Cabernet fruit this year than last because of the removal of trees that were shading the vines, although there is a disheartening amount of mildew in some areas, despite careful sulfur spraying and exposing the fruit more than I usually do by pulling leaves earlier in the season. I don't know what the answer to that problem is, but, at least we've had no animal or bird damage so far. Fingers crossed.

I'm also watering the vines today. They'll get a six-hour drip, but this is only the second time they've been watered this year. It will probably be the last time as well.

Wines I'm Making: Malolactic Fermentation 2013

I tested samples of our 2013 Cabernet wine now undergoing malolactic fermentation, on January 5. I wanted to see how far along the fermentation is, as it's been quite a long time now since inoculation with malolactic starter on November 3. The results of my paper chromatography test are shown above. It looks like it's well under way, but not completely finished by any means. A completed malolactic fermentation will show lactic acid (in the position of the uppermost yellow spot) and no malic acid (in the position of the middle spot). This shows there is still malic acid present. The problem with waiting longer is that the wine is unsulfited and exposed (if minimally) to oxygen. The sooner it can be sulfited lightly and put away to rest the better. I've decided to wait a little longer, but will have to go ahead with the sulfite addition before too long.

Wines I'm Making: 2013 Sangiovese Berry Sample

 It's that time of year. I got out my pH meter and my refractometer today to look at the sugar and pH levels of the Sangiovese grapes in the back yard for the first time this season. I collected a sample of berries from each of the plants in the vineyard and crushed them. First the sugar level: The juice is at 20 Brix. I'm aiming for 22-23 Brix, so another week to ten days, perhaps. The pH is at 3.40, which is a bit higher than I would have expected at this stage. I'll test again in a few days. If the pH seems to be rising steadily without the sugars going up much, I may have to pick at a somewhat lower sugar level than is ideal. We'll see how things progress.

[Update: I took another Sangiovese berry sample today, September 29. The sugar is now at 21 Brix, so up a point from the sample I took ten days ago. The pH is higher, too, but not alarmingly so, at 3.45. pH squared times Brix is 249.9. I'd like to get one more degree of sugar, but can probably pick any time. Rain is in the forecast--which may have a bearing on things, depending on how much we get.

I also checked the Cabernet Sauvignon grapes for the first time today, taking a similar berry sample. The sugar is already at 25 Brix--right where I want it--and the pH is at 3.42, which is a good level) pH squared times Brix is 292), but I suspect the sugar is where it is in large part because the number of raisins on the vines is greater than usual at this time of year. It's normal for some raisins to form before harvest, but I suspect my attempt to dry farm the grapes this year (I've watered them only once or twice the whole summer) may have something to do with it. Normally I water three to four times. Some of the seeds look quite mature, others are still somewhat green. It's beginning to sprinkle just as the sun is starting to go down. If we get a heavy rain tonight (September 29) or a prolonged rain begins to look likely, it may be best to pick very soon.]