Numbers

That Baco Noir looks like the best of them, and it's nearly ready to pick. By the time it hits 24° the TA will be comfortably below 1% and the pH will be ~3.4.

I tasted one of Ed Goist's Baco Noirs a few years ago. It was very nice, and very well oaked.

The Chardonel looks like it's moving along nicely, but I'd say you're a few weeks away from primo numbers. The Cab Franc will be a bit soft when it's fully ripe.

Clyde Gill makes a really nice barrel fermented Chardonel. It's very similar in some ways to Chardonnay, but the oak is different because he uses American. I've often wondered what it would be like done in French oak.

IOW, it's a different varietal and you have no idea what. Have you sent a sample for DNA testing? ;^)

Tom S

"Tom S" wrote"> Just curious: Why do you refer to them as "blue"?" The grapes have a definite blue color...different than red grapes and more sky-blue than the C. Franc for instance.

I was in Colmar, France a few years ago having lunch at a busy restaurant. The waitress asked if we would like some new wine. Sure. It was the Chicha you refer to and was absolutely great. Had a big citrus-like flavor, was cloudy with yeast and lots of fizz. Makes me thirsty just talking about it.

BTW, I've had the pleasure of tasting your first rate Chardonnay. A couple of years ago you entered the KC Cellarmasters wine contest. I didn't judge your wine but made sure I had a glass before the evening was over. We have a big awards dinner and serve all of the wine that's entered in the contest throughout the evening. Lots of fun. I'll send you an Entry Packet later this summer.

Bill Frazier Olathe, Kansas