Grapes Specs 2007

NOTE: Most of these data are generated by home winemakers on Vancouver Island using techniques that usually do not meet laboratory standards. These data are intended for the use of Club members only.

A link from the following table of contents indicates some data are available for that particular grape.

Last updated: Saturday January 09, 2010 12:03 PM

Black grapes


Cabernet Franc (Paso Robles—Ranchita Canyon)
Source°BrixTApHComment
N. Lemmen26.23.13.69 
J. Garrett25.23.93.78 
     
     


Cabernet Sauvignon (Paso Robles—Airport area)
Source°BrixTA pHComment
N. Lemmen26.43.23.74[Bound acid?] NOTE: Acid after fermentation much higher
D. Graham25.13.84.023 pails this; 2 pails Still Waters [Bound acid]
K Gravelle25.96.04.003 pails Airport, 1 Still Waters blend
L. Poirier23.33.64.03 
D. Burt24.23.2 NOTE:  TA was 5.0 at end of long cold soak with Color Pro.
B. Rodonets24.5 4.10 
D. Gillingham26.54.73.922 AP to 1 SW after 5 day cold soak
K. Fowler24.56.23.772 AP to 1 SW
J. Garrett25.13.93.892 AP to 1 SW; adding acid


Cabernet Sauvignon (Paso Robles—Still Waters)
Source°BrixTApHComment
Still Waters25.37.73.36About 5 days before harvest
Still Waters25.87.2 3.61The Winery's post-crush numbers on its portion of the crop--should be close to our numbers
N. Lemmen25.13.43.81[Bound acid?] NOTE: Acid after fermentation much higher
D. Burt23.53.0 NOTE: TA was 7.0 at end of long cold soak with Color Pro.
B. Rodonets26.0 4.40 
J. Taylor25.53.54.21 
     



Merlot (Paso Robles—River Star Ranch)
Source°BrixTApHComment
L. Poirier24.12.94.14 [Bound acid]
N. Lemmen25.43.23.65 
B. Rodonets25.0 4.42 
K. Fowler25.04.63.86 
     
     


Petite Sirah (Paso Robles—Tower Oaks)
Source°BrixTA pHComment
Winery23.2 6.63.78 40 tons, same block, same day as ours
D. Graham23.53.5 4.30[Bound acid?]
L. Poirier23.52.9 4.14
V. Rogers25.45.2 4.13
J. Taylor24.83.5 4.28Adding 2 g/L acid
N. Lemmen23.73.6 3.95
B. Rodonets25.0 4.40
D. Morrison23.5
G. Gibson23.56.1 3.88Heated sample
J. Garrett24.94.0 3.81Adding acid



Petit Verdot (Paso Robles—Cira's Vineyard)
Source°BrixTApHComment
Vintners Vault/23.03.8 3.78Small amount for small winery; same field as ours
J. Taylor24.53.54.24 
G. Gibson24.35.33.80Heated, carefully prepared sample at 20ºC; not adding acid before fermentation.  Mid fermentation: TA=6.3, pH 3.75 (some ethyl acetate--should sulfite at 50 ppm as soon as thawed)  It "promises to be outstanding."
J. Garrett24.53.73.82 
     
     

Pinot Noir (Oregon)
Source°BrixTApHComment
R. Church25.35.9naBrix is average of refractometer and corrected SG; Adding water and acid; my ferment with RC-212 required heavy N additions
D. Graham25.25.23.54Refractometer and hydrometer agreed on Brix; adding 0.5 g acid, not water;
B. Askin25.77.13.69Careful testing
S. Small25.34.23.66This was frozen; previous in list were fresh--note initially missing acid in frozen must
     
     

Pinot Noir (Santa Barbara County—Goodchild)
Source°BrixTApHComment
D. Graham24.34.73.68[Bound acid?] LATER: Boiled sample after fermentation has TA=7.5 and pH 3.4.  Glad I didn't add acid.
S. Small24.24.03.57Clearly acid is missing in measurements
R. Church24.84.93.67 
B. Askin24.57.43.60Careful measurements after 7 days cold soak
G. Gibson24.56.43.59Heated grapes; 4 SB, 1 Oregon combined
J. Garrett24.84.93.722 pails (SB only)

 

Tempranillo (Paso Robles—Arroyo Robles)
Source°BrixTApHComment
Arroyo Robles24.74.1 4.27YAN=290 (95 ammonia, 195 amino) Added to website after next two entries.
D. Graham23.73.74.65 [Bound acid?]   LATER: After fermentation TA= 5.2, pH 4.23; obviously needs acid
R. Church 23.53.94.65Grower said it looked like the pH was high!!  Adding two g/L acid.
J. Taylor24.53.44.83 
     
     
     



Touriga Nacional (Paso Robles—Cira)
Source°BrixTApHComment
Field test  3.603 days before harvest
G. Gibson25.14.54.01 Added 1 gram acid; pH to 3.88, TA still 4.5.  LATER NOTE: Added 65 grams acid to five pails. At 1.000 in fermentation a boiled sample shows TA is 6.6 and pH 3.86, which means original TA was probably about 5.6.
J. Taylor25.03.44.46Adding 2.5 g/L acid
G. Dobrovolsky22.53.73.75Adding 2 g/L acid
N. Lemmen25.84.94.05 
D. Morrison25.05.0  
J. Garrett25.14.63.98Adding tartatic.



Zinfandel (Paso Robles—Live Oak)
Source°BrixTA pHComment
Opolo26.0 6.5 3.57We got a small portion of the Opolo picking
N. Lemmen27.03.74.07Adding some water to bring Brix down--not adding any acid now given the warnings.  Could have been a good port wine.
D. Morrison26.5  2 pails--both same Brix
J. Garrett23.4-26.15.93.812 pails of each
     
 


Zinfandel (Paso Robles—Camatta Hills)
Source°BrixTApHComment
Winery23.86.43.70 45 tons, same block, same day as ours
K. Gravelle25.56.94.301 pail of each; numbers checked twice at two different temperatures
L. Poirier24.84.44.13Blend of 2 pails each of LO and CH
J. Taylor25.04.34.25Adding 1 g/L acid
K. Fowler26.05.83.962 Camatta, 1 Live Oak blend; added 1 L water and 25 g acid to get 25 Brix, 8.0 TA and ph 3.83 [NOTE: numbers after additions are misleading until all juice is release from the berries]
G. Gibson25.75.73.773 CH, 2 LO blend; heated, carefully prepared sample at 20ºC; probably more acid there, so not adding acid before fermentation. Mid fermentation TA=6.2, pH 3.90 on boiled sample.
N. Lemmen24.73.53.54[Lemmen's pH readings have usually been much lower than readings by others]
D. Morrison25-286.3.-6.4 Five pails: 25, 25, 26, 27, 28 (TA has LO and one Petite Sirah in); Added some water
I. Baker26.54.03.983 Ch, 2 LO blend

 



White grape juice


Chardonnay (Santa Barbara County—White Hills)
Source°BrixTApHComment
Meridian24.48.43.35 YAN=382 (applies only to 11 pails--see News for October 30)
Meridian24.56.83.37YAN=146 (applies to 52, i.e., most, pails)
L. Thicke24.88.5  3 pails blended (SG=1105)
G. Gibson23.56.33.29Three pails fairly consistent
D. Graham23.77.03.383 pails
J. Taylor24.47.33.403 pails
K. Gravelle22.96.13.331 pail
I. Baker25.56.23.29 
J. Garrett24.56.83.40 

 

 

Gewürztraminer (Summerland—Krieger)
Source°BrixTApHComment
N. Lemmen22.56.83.15  
P. Huyghebaert22.56.33.48Adding acid to go to pH 3.3
K. Marson22.16.53.59(50-50 sample, free and press runs)
D. Graham21.56.73.41Free run sample; press sample acid slightly lower
I. Baker22.06.23.46 
     
     

 



Pinot Gris (Santa Barbara County—White Hills)
Source°BrixTApHComment
Meridian24.45.53.65 YAN=249
D. Graham23.95.03.682 pails
L. Poirier23.34.53.76 
V. Rogers24.55.53.65 
I. Baker25.05.03.50Added water and acid
G. Gibson24.05.43.63 




Riesling (Columbia Gorge—Underwood Mountain)
Source°BrixTApHComment
Brehm Vineyards22.210.1 3.00Some botrytis
John Taylor22.09.63.00  
N. Lemmen22.59.52.54[Norm's pH numbers have generally been lower than other reports]
D. Graham22.510.03.05 
     

 

Riesling (Yakima Valley)
Source°BrixTApHComment
Brehm Vineyards25.27.1 3.23YAN low; 10-15% botrytis
J. Taylor26.07.33.43 Brix at 10ºC--no corrections
N. Lemmen25.37.23.02 [Norm's pH numbers have generally been lower than other reports]  Adding 12% water to get Brix of the combined Rieslings down; achieved Brix of 22.5 and TA of 8.0 on combination
J. Taylor23.68.23.20For 50/50 blend of the two Rieslings at 20ºC
D. Graham25.56.93.43 
I. Baker24.08.03.04 For 50/50 blend--looks like a great blend
     
     


Sauvignon Blanc (Napa)
Source°BrixTApHComment
B. Brehm22.88.3 3.11YAN=136 [this is low; watch N additions]
N. Lemmen24.07.52.54 4 pails
D. Graham22.87.83.063 pails
J. Taylor23.97.53.063 pails
L. Poirier23.56.43.13 
D. Morrison23.07.6   
G. Gibson23.57.02.92 
     
      
     



 

Prepared and updated by Rod Church on the basis of reports from those who received these grapes.