We have been sampling grapes for a few weeks. Rather than expecting the grapes to be ready to pick now, what we are looking for is a ratio of pH, Total Acid, and Brix (Sugar). If those ratios are in balance now, it is more likely they will stay in balance as the fruit ripens.

The graph above shows you the sample we took September 1st. You can see that all the blocks are roughly in a line moving up in pH and down in Total Acid. This, along with their brix levels are in good alignment right now. I am paying attention to block 2 as being higher in acid than other blocks, but since it is our only block of Petite Verdot, it is normal for that varietal to be a bit higher in acid. It takes longer to ripen than Cabernet Sauvignon.