La Crescent
Minnesota
Apricot and honeysuckle at a Riesling-like intensity, on acidity that is higher than any Riesling has ever managed.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
22-26 Brix
22 - 26
Titratable acidity
10-15 g/L
10 - 15
pH
2.9-3.2
2.9 - 3.2
Juice yield
0.65 L/kg
free run plus a gentle press
Sugar per kilogram
172 g
at 24.0 Brix, the midpoint
Fruit for 23 litres
35 kg
before racking losses
Potential alcohol
13.2-14.4%
from 1.101 fermented dry. A range, because conversion varies by strain
What it punishes
Finishing it dry. With TA above 12 the wine needs residual sugar to be drinkable, and that is a feature.
Made into
- Off-dry white
- Late harvest
Sulphite at this pH
At pH 3.05, protecting a white wine to 0.8 mg/L molecular SO2 takes 15 mg/L of free SO2. Work it out for your own reading.
More hybrid and native
Concord
Eastern North America
15-18 BrixNiagara
Eastern North America
16-19 BrixCatawba
Ohio and the Finger Lakes
22-26 BrixNorton
Missouri and Virginia
24-27 BrixMarquette
Minnesota and the cold north
24-28 BrixFrontenac
Minnesota
20-26 BrixVidal Blanc
Canada and the eastern US
18-21 BrixSeyval Blanc
England and the eastern US