Ah. Thanks for the help.

I checked out the H of P Baco reserve and you're right. Harvest
conditions are 11 g/L TA, 22.4 Brix, and 3.06 pH (for the '99). This
summer has apparently been a record here (been nice and hot all
season), so the grower was predicting this year's crop to be a little
higher Brix than last year's 22 and a little lower TA than last year's
1.18. The final product is 6.7 g/L TA.

So these look like nice grapes to go with. Wish me luck! (I'm sure I'll
have more questions as I get into the process.) Thanks for the reply.

Cheers,
Travis


CJ wrote:
> Baco grapes are naturally high in acid...but this is ok, because they
> are also very high in tannins and flavour compounds...the higher acid
> leads to a better balance for this grape.
>
> If you are starting at 11g/L or so, the finished wine should be around
> 7 or 8 g/L.
>
> Maybe do an internet search for Henry of Pelham's Baco reserve and see
> what thier numbers are--this wine would be a good benchmark to judge
> against.