brix, cellar work, crush, harvest, Pinot Gris, vineyard, vineyard work, wine making
We picked our Pinot gris this week. With a warm August the grapes were ripe, but we were letting them have some extended hang time to allow more fruit development and additional ripening for a superior final wine. But dewy mornings in the past week were putting Botrytis fungus pressure on the grapes, and a large storm forecast for this weekend pretty much finalized our decision it was time to pick. Pressed must came in with a brix of 21, which is about average for Pinot gris from our vineyards.
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