Well, I’ll be picking our Syrah on Friday. Took a sample to our local lab - Brix 25.8, pH 3.28, TA .83. Assuming continued ripening the next few days, we may end up watering back a bit to raise ph and lower Brix. Last Monday, Brix was 19.6 on my refractometer, this morning 24.0. So the 25.8 was...