This late ripener was picked on 10/21/20.  The chemistry and flavor of the fruit was at the ideal spot.
Brix - 25.2
pH - 3.7
TA - 5.2 g/L
             
           
        
      
    
      
          
            
              This ton of fruit came in and was fully desteemed.  Then, went through a 24 cold soak before inoculation with BM 45 yeast.  The cap was then punched down 3 times per day and was pressed after 10 days when the brix were around 3.  This was the best opportunity to grab flavor, but not too many tannins.
             
           
        
      
    
      
          
            
              
91 points - International Wine Report