Pia Grapes

Procacci Brothers?

My LHBS said that the brix/TA/pHs of the ones he got was the following:

CABERNET SAUVINGON 19 .4 3.64 MERLOT 21 .45 3.81 RUBY CAB 21 .4 3.84 ZINFANDEL 18.5 .5 3.54 BARBERA 18 .35 3.73 CARNELIAN 17 .4 3.55 VALDEPENA 19 .5 3.64

Which when I asked about two of these here I was told "less than spectaular" and "don't buy those" basically.

If I had the cash, I'd buy three boxes Merlot and three Zin, and probably make a dry red and sparkling rose, respectively, as was suggested.

Half of the grapes I did last year -- either the Cab Sauv or Valdepena, I can't remember which -- were Pia. I thought both turned out very nicely, for the price. Keep in mind these are probably central valley grapes and bound to be low acid and fairly high in sugar. Considering that the price we pay in Calgary is < $.50 (USD) per pound, I think they're a bargain. All of the Pia ones I got this year (Ruby Cab, Grenache, Cab Sauv, Alicante, Merlot, Zinfandel) were picked pretty much at perfect timing for the central valley, were evenly ripened with very little or zero raisining, and were even quite clean.

I have yet to make wine from really high quality grapes, but the results I got last year would compare to a 8 to 10 dollar bottle of commercial wine, for less than $2. Judging from the crush and primary fermentation, I'm expecting even better results from most of this years' grapes.

If you're not familiar with the central valley grapes, check the NG archives -- there are quite a few posts that I found helpful including recommendations of specific varieties that are best suited to this region (especially the posts by Joe and Giovanni).

Cheers, Richard

Interesting -- my Brix #s on the Pia grapes I got here in Calgary were all between 23 and 25 (Cab Sauv, Merlot, Ruby Cab, Zin, Alicante) and only the Grenache was a hair lower than that. The acid/pH #s were around the same as what you quoted though.

I imagine Pia is packing and shipping stuff from a huge # of vineyards though, so the #s could easily vary a fair bit.

Richard

These grapes are from Lamanuzzi and Pantaleo in Madera, CA (Central Valley?). Their grapes are ASTOUNDING. I am not making wine with my group this year but they've measured 25 Brix on the Zin and 22 to 23 on the other major reds. My 2002 cab sauv, zin and merlot are great.

If I could find Pia grapes here in GA, I would be buying about 30 lugs. Go out and buy as many as you can afford and drink! I've also noted their grapes are a great price.

You can see the L&P website at

California.

Pia is available in Pgh too;

The Cab Sauv I got was at 22.5 Brix, (1.094 S.G) 4.9 TA, and 3.9pH.

Regina Juice S.G. TA pH Cab Sauv 1.090 6.0 3.68 Syrah 1.089 5.9 3.60 Cab Franc 1.088 6.2 3.55 Riesling 1.082 5.3 3.15

Prices were very reasonable as usual. All of this is Central Valley fruit, it's not the best money can buy, but it's far from awful. We are usually very satisfied with wines made from L & P. All are fermenting nicely. I use about 1 teaspoon fermaid per 6 gallon pail, some tannin on whites and pectic enzyme on all and usually have no issues getting them to completion.

I touched up a few of those acids with tartaric, a couple of those values are the average of a few pails.

We also have some Fresno grapes available here.

Regards, Joe