An all-day affair.
The Mourvedre was at 23.5 brix in the must, after harvest, and ph of 3.54. Thanks to Jay for crush help and lab work! (p.s. TA between .45 and .47 -- low but we chose not to tart it up; we will leave that to the Grenache and the Counoise.)
We pressed the Grenache.
1 comment:
we harvested on the 28th
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