tag:blogger.com,1999:blog-9210235767643862872.post5493240898341218228..comments2024-03-18T04:47:16.199-07:00Comments on The Gray Report: Grgich Hills pushes the acid higherW. Blake Grayhttp://www.blogger.com/profile/17755307711801965966noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9210235767643862872.post-46192543073988723802012-12-01T04:17:04.131-08:002012-12-01T04:17:04.131-08:00Yes, we need to completely decouple Brix from &quo...Yes, we need to completely decouple Brix from "maturity."<br /><br />Hey Unknown (and why not post under your own name, what is there to hide?): I agree that in the Okanagan, with its short season, and rapid brix accumulation, letting them hang to the 24.5 brix level probably is called for, even though this leads to relatively high alcohol levels. In Napa or Sonoma, 22.5 to 23.5 would Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-35992175005217979222012-11-28T11:07:24.097-08:002012-11-28T11:07:24.097-08:00A lot of what was discussed depends on the region ...A lot of what was discussed depends on the region in which you make wine. If you have a short, sharp, brutal summer like we do in the Okanagan and in Eastern Washington, you are going to get very different fruit to that which is grown in a more moderate, but much longer season such as those found in Napa. We find that our tastiest and most intensely flavoured white wines come from 24.5 brix. AtUnknownhttps://www.blogger.com/profile/14254711948968844678noreply@blogger.comtag:blogger.com,1999:blog-9210235767643862872.post-83218011501404420862012-11-28T06:50:28.844-08:002012-11-28T06:50:28.844-08:00The "pick on taste vs not" debate is int...The "pick on taste vs not" debate is interesting to me. Would be great to hear (read) winemakers on both sides debate each other (hint hint) to let the information found in creases of the differences shake out.rapopodahttps://www.blogger.com/profile/00413215670441671568noreply@blogger.com