I re-calibrated the pH meter and did my best with the titratable acid test. I might send the G&M Syrah in to Vinquiry to double check the pH. The Syrah is so much darker than the other two.
- Cabernet, Syrah, Merlot
“Gardner’s Block” Merlot
200 lbs
Brix: 25.00
pH: 3.65
TA: 0.82%
Potential alcohol: 14.75%
“Gardner’s Block” Cabernet
160 lbs
Brix: 24.25
pH: 3.53
TA: 0.85%
Potential alcohol: 14.3%
G&M Syrah
1100 lbs
Brix: 26
pH: 3.99 (This concerns me a little)
TA: 0.75%
Potential alcohol: 15.34
Estate Cab
coming soon…
Do you suppose the darker syrah is the result of all those little feet in the process? I don’t know about you, but I am already thirsty looking at those samples.
I think the grapes are just darker in general, but maybe that added pressing extracted some. I am going to post more on the day when I have a little more time.