Hi all,

I'm new to winemaking from fresh grapes and have a question about what
to look for when sourcing fruit.

I am planning on making a Baco Noir and have contacted a vineyard in
Niagra, Ontario that will sell Baco grapes. Last year the Baco were 22
Brix and 1.18 TA at harvest. This TA seems to be very high IMO. Am I
correct? I've read that generally, grapes for making dry reds should be
at least in the neighbourhood of 0.70 TA. Should I look for another
supplier? And if so, what should I be looking for in grapes to produce
a full bodied red such as a Baco Noir, or possibly a Cab Franc or Cab
Sauv?

Travis