The most important wine making decision is “when to harvest?”
At this point we have harvested 75% of the vineyard. All that remains is the cabernet sauvingnon. I went out and took a random sample yesterday, and what did I get? Well, by the #’s, it looks fantastic! Brix 24 degrees and pH 3.76, woohoo!
But, the truth is that about 15% of the grapes are still green, and that is no good for the quality wine we make at Salado Winery. The photo with this post was taken on August 12, 2015. The weather is not going to change much in the next 10 days, so?
So when will it be ready? Well I am hoping for Saturday the 22nd. I am trying to keep an eye on the pH, which will rise quickly, because I don’t want it to go sky-high.
I had this problem in 2013, and I compensated for a little under ripeness by blending with the 2012. Another common technique is to use delestage to remove green seeds before they add any stringency.
Check back for an update next week!