In this more “normal” vintage, our terraced block of Grüner was picked September 14th at 23.1 Brix while the younger block was picked on September 5th at 22.6 Brix.  Acidity was near perfect with an average pH of 3.20 and a TA (titratable acidity) of 7.1 g/L.  No acid added, none taken away.  As usual, completely fermented and aged in all stainless steel and lightly fined with bentonite clay for protein stability.  Zero percent malolactic fermentation to preserve freshness and acidity.