Wednesday, September 12, 2012
California vintners: Brag about your low pH here
Harvest threads usually tout brix level. But everybody knows California wines can get ripe, especially after a warm and dry summer like this year.
What is sometimes questioned, particularly by Europhiles, is how refreshing the wines are. The clause I get tired of reading is "California Chardonnays are ..." It's a big, diverse state, and the Chards from Sonoma Coast are nothing like each other, much less like Chards from Napa Valley.
So help me out here. Prove a point, brag, and tell the world about the low pH of the grapes you just picked for a still wine (we know sparkling grapes have low pH). Of course technical numbers aren't an assurance of a delicious wine any more than mainstream critics' numbers are. But they are an indicator of what you're trying to do.
You can list it like this: Showalter Winery, Markakis Vineyard, Anderson Valley, Pinot Meunier, Sep. 22, 3.11 pH.
As an incentive, I will write profiles on The Gray Report of the winery and/or winemaker who post three of the lowest pHs here: white, red and a wild card, perhaps selected by other commenters. There's no end date for this; I'll start working on the profiles about Halloween.
Don't leave me hanging out here, defending the state's diversity. Please, please, post your freshly harvested grapes' pH here. Thank you.
(Note: I'm going to clean up the comments section by deleting those that aren't about specific wines' pH.)
LEADERBOARD: White wines
Grgich Hills, Sauvignon Blanc, American Canyon estate vineyard, 2.96 pH
Siduri, Sauvignon Musque, Russian River Valley, 3.08 pH
Bello Family Vineyards, Sauvignon Blanc, Napa Valley, 3.10 pH
Forlorn Hope, Gewurztraminer, Russian River Valley, 3.20 pH
Siduri Bucher Vineyard Pepperwood Pinot Noir, Russian River Valley, 3.35 pH
Siduri Lewis Vineyard, Russian River Valley, 3.39 pH