I've been checking the sugar levels for the last several weeks now (since veraison ) and it appears that the sugar levels are now about 21 - 24 brix across the board with the top of the hill being higher than the bottom. Many of the seeds are 3/4 brown. The pH is 2.83 at the moment. I'm guessing that means I have another couple of weeks to go on the Syrah. This year, unfortunately the yellowjackets have taken over much of the Barbera and Sangiovese. The birds have also made quite a feast on the Sangiovese.Today, Olivier joined me in the vineyard to do the measurements.
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