Field Ripeness, Part Two, Lab Work for Field Ripeness

In Part Two, Wes brings the fruit into the lab to test for Brix and pH. 

Wes takes you into the lab (kicthen) at Clos Pepe and shows you how we test juice samples from specific sections of the vineyard to determine when to harvest to make specific styles of wine. In general: 19-21 Brix @ 3.0 pH: Sparkling wine 23-24 Brix @ 3.3 pH: Elegant, austere pinot for long term aging.