Would you use this fruit?

[crushday]

Good morning,

I'm waiting for some Malbec to ripen at a vineyard I'm working with. I was sent these numbers on October 14 from two areas of the vineyard:

22	3.23
21.6	3.17

I received a phone call yesterday asking me to come get the grapes on Saturday, October 19. I'm inclined to pass as I don't think the pH is at a level I want to make wine with. I'd prefer the Brix to be in the 24 range minimally but 22 is a concession.

My contract states that I'll be able to get professional quality grapes and the price per ton is $3200. I don't consider these grapes ripe enough. Am I wrong?

Looking for your opinion.

 

[crushday]

I found this website that seems to indicate my resistance might be ill placed:

https://www.smartwinemaking.com/post/optimal-sugar-and-acid-levels-for-popular-wine-grape-varieties

Malbec:

Harvest pH 3.2-3.4, 23-26° Brix, .65-.8 TA

Final pH 3.55-3.65

 

[mainshipfred]

Is there a reason they are not letting them hang a little longer?

 

[mainshipfred]

I commented before I saw your second post. It is interesting but I still wonder why they aren't letting them hang longer. Could it be due to weather?

 

[crushday]

I commented before I saw your second post. It is interesting but I still wonder why they aren't letting them hang longer. Could it be due to weather?

Yes, Fred, weather is determining the schedule. It's supposed to start raining (Pacific North West) with no clear end is sight!

 

[mainshipfred]

Good luck, I'm sure you'll make the right decision.

 

[ibglowin]

Good morning,

I'm waiting for some Malbec to ripen at a vineyard I'm working with. I was sent these numbers on October 14 from two areas of the vineyard:

22	3.23
21.6	3.17

I received a phone call yesterday asking me to come get the grapes on Saturday, October 19. I'm inclined to pass as I don't think the pH is at a level I want to make wine with. I'd prefer the Brix to be in the 24 range minimally but 22 is a concession.

My contract states that I'll be able to get professional quality grapes and the price per ton is $3200. I don't consider these grapes ripe enough. Am I wrong?

Looking for your opinion.

I made 6G of Malbec years ago and it was ~24brix andpH of 3.8 IIRC. Turned out fantastic. It came from Lodi grapes however. I just saw that SOH cellars in WW are waiting for the weather to clear on some of their late harvesting red varietals. Giving them more hang time. They did not seem too worried about the rain.