Diamond Vintner wrote:

>
> What is the highest BRIX allowable for a fine Cabernet Sauvignon? I
> have the chance to pickup some fruit at a 24 Brix, is this too high?
> No word on the pH or TA.
>
> THanks!
>
>

Brix alone is not all that definitive.
Suggest you check the other parameters (pH and TA)