Dont want acidity to drop to low get concerned if pH goes over 36 in cabernet

Dont want acidity to drop to low get concerned if ph

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Don’t want acidity to drop to low get concerned if pH goes over 3.6 in cabernet 3.7 is benchmark Then need to start adding acid (tartaric or titrate) to reduce the pH and get your balance of acidity and sugar back This is not much of a problem with cabernet, but when you have a high pH and titratable acidity, it is more difficult to deal with If you add more acid, you get a really tart wine finish Cabernet is fairly well-behaved in this regard o 3. Look at color o 4. Look at tannic component o 5. Flavor of grape Want to taste the fruitiness that is typical of the grape You do not want a strawberry or acidic response on the palate You do NOT harvest everything at the same time, because not everything becomes ripe at the same time o White varieties are harvested first: chardonnay, tramenet, vedal blanc, petite mansang Winchester chardonnay is mid-late September (one month earlier than cabernet) Petite mansang: harvested First week or two of October o Bordeaux red varieties are harvested late: carbenet franc, cab sauv, petite Verdot Exceptions with Merlot in melbec are harvested a bit earlier
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3-4 week window of harvest with merlot being earlier We do not grow a lot of Malbec in virginia o Pinot Noir and Pinto Grigio are a very early Earliest that they have Muscat are mostly white and are early in Virginia too o You can have seasonal differences Cooler seasons delay the harvest
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  • Spring '12
  • John Boyer
  • Cabernet Sauvignon, California wine

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