"Diamond Vintner" > wrote in
message news
>
> 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?

The latest word I have on this is "26 is the new 24".

IOW, no, that isn't too high. If you want to make some really ass-kicking
Cabernet you might want to wait. Keep an eye on the weather forecast and be
sure to factor in the condition of the fruit. If it's nice and clean, and
sunny skys are in the forecast you might want to wait a bit. OTOH, if
there's already rot/botrytis at 24° you may have waited too long.

I've made some really nice Cabernet from fruit that came in at ~23° Brix.

> No word on the pH or TA.

Don't worry about that. You can fix that with tartaric if necessary.

Tom S