Sauvignon Blanc coming along nicely, weather is cooperating in keeping things going slowly. Mornings are
foggy and cool, fog doesn't burn off till about 1100 - 1200. Days have continued to be mild, not
too warm. Brix* level is not particularly close to what we want to see, flavors
are nowhere yet. Unless dramatic change in weather ( not likely ) not likely before
2 weeks from last Friday puts us into easily after Labor Day.
Next grapes up would be the hillside part of Watson and the Estate petite sirah. Weather is helping here also to stretch things out a little keep dehydration to a minimum, no way any of that will see picking before second week of sept, likely third week.
Other Watson zin and Estate zin will have habit of " catching up " and be perhaps week behind. The shader part of estate zin may be another week after that which puts us at the end of sept.
Pinot 667 clone and Lee likely pretty close about same time last week sept,
I would think we would be done by second week October final pick Pinot and Estate Zin
* (Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (strictly speaking, by mass) If the solution contains dissolved solids other than pure sucrose, then the °Bx is only approximate the dissolved solid content.)
Next grapes up would be the hillside part of Watson and the Estate petite sirah. Weather is helping here also to stretch things out a little keep dehydration to a minimum, no way any of that will see picking before second week of sept, likely third week.
Other Watson zin and Estate zin will have habit of " catching up " and be perhaps week behind. The shader part of estate zin may be another week after that which puts us at the end of sept.
Pinot 667 clone and Lee likely pretty close about same time last week sept,
I would think we would be done by second week October final pick Pinot and Estate Zin
* (Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (strictly speaking, by mass) If the solution contains dissolved solids other than pure sucrose, then the °Bx is only approximate the dissolved solid content.)
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