Just wrapped up this weekend. Five tons total.
We picked the Chardonnay September 16, ten days earlier than last year, and the Cab Franc October 11-14, which is three weeks later than last year. Growers around Eastern Washington are all experiencing late ripening of red grapes this season. Extended "hang time" is a good thing; it allows the full flavors of the grapes to slowly develop.
Numbers for the Chardonnay were:
Sugars: 24.9 Brix
Titratable Acids (TA): .58
pH: 3.45
Numbers for the Cab Franc were:
Sugars: 25 Brix
TA: .37
pH: 3.75
Many thanks to Beaumont Cellars and Camas Cove Cellars for their continued support.
And big thanks to a first-rate crew: Panchito, Leonel, Gilbert, Magda, Lesto, Ramona and Pablo.
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