July 8, 2014
Chardonnay
Sr. Lopez brought 65 pounds of grapes 29.5 kilos.
He had already sorted out the bird damage.
Brix were measured at 23
July 30, 2014
Harvested grapes at Jardin Botanico with a great group of kids.
Syrah 608 pounds
Brix 26
pH 3.4
Acid 7.8
Cabernet Sauvignon 219 pounds
Brix 24
pH 3.15
Acid 9.0
July 31, 2014
There was so little Merlot and Tempranillo, we made no effort to keep it separate.
Merlot/Tempranillo Mix - 148 pounds
Brix 25
pH 3.5
Acid 6.0
August 3, 2014
Added an additional 15 pounds to the Cabernet Sauvignon fermentation.
August 7, 2014
Cabernet Sauvignon 212 pounds
Brix 25
pH 3.38
Acid 8.0
August 11, 2014
Table grapes from the Vendimia - 20 pounds
Brix 22
pH 4.0
Acid 4.0
Cabernet Sauvignon was added - 78 pounds
Brix 25.5
pH 3.34
Acid 8.0
The two musts were combined. Some of the juice was added to the White Sangiovese and the must was added in part to the Hecho a Mano Blend and the Jardin Botanico Cabernet.
Chardonnay
Sr. Lopez brought 65 pounds of grapes 29.5 kilos.
He had already sorted out the bird damage.
Brix were measured at 23
July 30, 2014
Harvested grapes at Jardin Botanico with a great group of kids.
Syrah 608 pounds
Brix 26
pH 3.4
Acid 7.8
Cabernet Sauvignon 219 pounds
Brix 24
pH 3.15
Acid 9.0
July 31, 2014
There was so little Merlot and Tempranillo, we made no effort to keep it separate.
Merlot/Tempranillo Mix - 148 pounds
Brix 25
pH 3.5
Acid 6.0
August 3, 2014
Added an additional 15 pounds to the Cabernet Sauvignon fermentation.
August 7, 2014
Cabernet Sauvignon 212 pounds
Brix 25
pH 3.38
Acid 8.0
August 11, 2014
Table grapes from the Vendimia - 20 pounds
Brix 22
pH 4.0
Acid 4.0
Cabernet Sauvignon was added - 78 pounds
Brix 25.5
pH 3.34
Acid 8.0
The two musts were combined. Some of the juice was added to the White Sangiovese and the must was added in part to the Hecho a Mano Blend and the Jardin Botanico Cabernet.
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