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