VASCM: Ripening Question

[David Page]

Hi Ken,

Depending on location, it was peculiarly cool for a few weeks post veraison
so acids were behind, but the recent heat means sugars have escalated
quickly, more quickly than the pH.
If the heat keeps up for the next few days and also crucially for the next
few nights, then expect pH to rise more quickly and for the skins/seeds to
progress too.

Best, David

David Page

lahondawinery.com <http://www.lahondawinery.com>

postandtrellis.com

merrypranksterswine.com

cell 415 202 4428, winery 650 366 4104

<https://lahondawinery.com/>


On Tue, Sep 6, 2022 at 2:38 PM Kenneth Challenger <
ironrosevineyards at gmail.com> wrote:

> Hi all,
>
> I have something unusual going on. Our Chardonnay appears to have ripened
> quickly and it is at 23 Brix now but the pH is very low for this Brix -
> about 3.1. My normal issue is pH too high when the Brix is around this
> level. Seeds are still mostly green so I don’t believe that the grapes are
> ripe. There is no sign of dehydration and I watered (5 gal/vine) just
> before this heat wave hit. I normally harvest about a month from now.
>
> Anybody with an idea of what is happening?
>
> Thanks for your input.
>
> Ken Challenger
> Iron Rose Vineyards
>
> Sent from my iPhone
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