What I sent to our producers:
This section is usually 1-2 brix behind the ripest sections of the Clos. Nets are almost all up and green drop continues.
Sparkling section (NORM YOST): (swale in front of Wes and Chanda’s house)
Fruit sample: 90% veraison, some color on crush, seeds 20% (?) browning.
Refract: 17.5 Brix Hydro: 18.2 Brix pH meter: 2.85 pH.
Juice aroma: chalk, kiwi, aspirin, unripe strawberry and cherry
Mouth: Aspirin, enough acidity to strip cheek lining from a Silver Oak drinker, green flavors dominant. Minimal sweetness and flavor development. Germans would say ‘nicht rund’.
Numbers are lower than I had feared. My sense is the ripest sections: Hillside 115 traditionally, are sitting at 20 Brix and 3.0 pH.
Full tests on Pinot Noir next Monday.