The great condition of the vines at this late stage helped absorb the rain from last week, offsetting the effects of the 90+ degree temperatures this week. We ended up having some splitting in the Pommard and Wadenswil rows, which are farther along in the ripening process (softer skins) than the Dijon clones; but overall the dilution effect of the rainfall held back a significant increase in Brix, with little effect on the pH. With flavor development beginning to accelerate, and daytime temperatures declining into the 70s, we now are hoping for rainfall (and Botrytis) to be held at bay for another week to 10 days.
With the abnormally high variation in berry age within the clusters this season, the clusters have a wide range of berry ripeness - shriveling berries, perfect berries, and near ripe berries all in the same cluster. And, the super thick skins this year seem to be taking somewhat longer to yield ripe pinot flavors. If we don't get too much rain resulting in a Botrytis problem, we could end up with good Brix and pH, and an exceptionally complex range of great flavors.
As of Thursday (when temps began to moderate), Brix and pH were, respectively:
21.0-23.0 and 3.05-3.10 in the Dijon 115
21.0 -22.0 and 2.98-3.00 in the Dijon 114
22.5-23.0 and 3.11-3.13 in the Pommard
23.5 and 3.11 in the Wadenswil
Hoping for minimal rain and maximum flavor development this week...
