2004 was a cool and wet year, but it was a long growing season, and we managed to get some outstanding ripeness numbers and excellent flavors in our white varieties.  Sorry we don't have all of the numbers for the reds, because they were crushed and fermented together, but the average of the whole batch was encouraging.  The harvest analysis is shown below.

Variety

Amount

Harvested

Harvest Brix

Analysis

Picking Date

Pinot Noir 25 lb 20 ph 3.25

.82  T.A.

 9/12 champagne

 
Pinot Gris 65 lb 23 3.40pH, .75TA 9/25
Chardonnay 50 lb

90 lb

 20

20

 3.3 pH, .82 TA

3.5 pH, .72 TA

 9/12 champagne

9/18 wine
Traminette 300 lb 21 3.0 pH, .80 TA 9/25
Vidal Blanc 380 lb 22 3.45pH, .70 TA 10/16
Sauvignon Blanc 30 lb 22.5 3.2 pH, .81 TA 9/25
Viognier 100 lb 22 3.6 pH, .75TA 9/25
Cabernet Sauvignon 102 21   10/16
Cabernet Franc 150 lb 22   10/16
Merlot 47 lb 23   10/16
Chambourcin 251 lb 21   10/16
Petit Verdot 67 lb 23   10/16
Sangiovese 0 20   10/10
Moscato Giallo 30 lb 19 3.5pH, .63 TA 10/16
Granache 0 19   10/10
Barbera 0 23   10/10

As an experiment this year, we harvested the Chardonnay twice, a week apart.  The Brix level didn't change at all, but the TA and Ph changed quite a bit.  More importantly, the flavor change was dramatic.  This is further incentive for us to let grapes hang longer when we can.  Most years we don't get frost until November, so we'll probably harvest a week or two later for all varieties in 2005.