VASCM: Ripening Question

[Megan Bell]

We are seeing this across the board in all of our fruit this year.  Sugars
are way ahead of acids this vintage.

On Tue, Sep 6, 2022 at 5:58 PM David Page <david at lahondawinery.com> wrote:

> 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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-- 

Megan Bell
Margins Wine
www.marginswine.com
(925) 413-2654
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