We harvested 5074 lb of Vidal Blanc about two weeks ago. It came in at a solid 23 brix, with acid and pH in, what the wine maker called a "respectable" level.
As the King of Germany said to Mozart: "well, there it is."
There it is, indeed.
The first commercial harvest after six years of growing, and many prior to that in the planning and development stages.
but wait! there's more!
Queued up next is an estimated 1,000 lb of Viognier. The fruit may not have the level of sugars, but I'm impressed with how well it has held up in this very wet, very disease-prone year. Maybe it's the thick skins, but something has allowed this fruit to stay relatively clean, well past any date where it would have normally been pulled from the vine.