I received an email from the vineyard manager yesterday saying that the Nebbiolo grapes were ready! They are at 25 brix. We set the pickup date for Thursday at noon.
25 brix is a little high and hopefully they won't gain another point before I pick them up.... but the true brix number will be determined when we crush the grapes and all the bunches are mixed together. e.g. some bunches may be 22, some 26 brix.... it the average number that counts!
Red grapes that come in too low in brix are a problem... they can make thin and acidic wines. If the brix is too high, you can get a wine that is very high in alcohol or worst, a fermentation that does not finish leaving a sweet wine.
One way to deal with high brix red grapes is to add water to the crushed grapes to lower the brix number. You must also add acid to bring the acid level back up, e.g. compensate for the water addition... but more on that if I have to do it... hopefully not.
BTW: My grapes supplier for the Pinot Grip, Malvasia Bianca, and Nebbiolo I'm making this year is Villa Spatafora in Tracy, CA.
http://www.villaspatafora.com/
My contact is Bob Granvelle. Bob is a very nice guy and a pleasure to do business with. Prices are very good. email Bob at: spatafore@caldsl.com It's late in the year, but there still might be grapes available.
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