Friday, July 1, 2011

July 1st - Observations

We checked the sugar levels and acid of Sauvignon Blanc and Zinfandel -

Sauvignon Blanc Brix 21  Acid .66  We anticipate picking within a week.

Zinfandel  Brix 21.5 Acid 1.11  We anticipate picking mid-July.

Here's the BIG NEWS!

We opened a bottle of 2008 Perote Blend Pressed

It is fabulous.  Eat your heart out Todd Taylor.  Wow!

We had previously opened a bottle of 2009 and found it most disappointing.  We blieve, after reviewing the notes, that the difference came from the acid we added in 2008 which we did not add in 2009.  Lessons learned are like bridges burrned!  With a little clearing 2008 could be a prize-winner.Color is FABULOUS!

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