We've had a very late harvest in my neck of the Northwest, so I've
jsut pressed my Syrah grapes. I'm using Wyeast Bordeaux yeast, which
claims it will survive to 14% ABV, but I just redid my calculation and
realized that I should end up with about 15.5% ABV (I started with
27.2 Brix).

So, now that I'm at about 5 Brix remaining (by hydrometer) and I want
it to go dry, do I start a batch of yeast that can survive up to 18%
ABV and pitch it on now, or wait until the current yeast dies off and
pitch then? And I'm going to do ML on it - any comments on timing
that?

It's so much easier when you're used to 22-23 Brix..

Rob