Not that anyone cares, (except the dedicated winemaker), the cab has reached 0 BRIX, (from the original 24.5) by turning into an alcoholic sour mash in about 5 days of furious fermentation. It is awaiting a secondary fermentation kick by the malolactic bugs, hopefully to be started this Saturday. After that, it is up to Bacchus, who will determine if this batch will become a new bust or a "3". The Merlot is much slower, at 5.5 BRIX , not bad, considering it started with a sugar content of 26. It tastes sweet, like grapa, we shall see. This will surely get a 96 from RB.
The Ed
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