Low PH, on target TA?

[JWC3rd]

Harvested Zinfandel in Sonoma today. Measurements are brix 24, TA 0.68 and PH 3.02! Not sure how to reconcile the alarmingly low PH with fairly normal TA. Question is what to do about it? The PH is so low I'm concerned about whether the yeast will properly ferment and the excess acidity in the wine. But TA seems right. I can try to raise the PH but am concerned about the impact on TA. Any thoughts on this? Thanks

 

[NorCal]

Let it go. I see pH for microbial stability, TA for taste. If it tastes balanced, I’d be thrilled.

 

[Ajmassa]

Theoretically there is no excess acid in there. A Good amount but just a little stronger than typical. My grapes in May has same numbers. I used yeast and malo with high ph tolerences and didn’t mess with it. So far so good. AF and MLF showed no stress at all