@4Score and I have been tracking our big Cab Sauv harvest for weeks. Finally, we get the green light from the vineyard; we are at 25.5. Perfect I say, we set the day for Friday. Fruit looks excellent, but initial brix readings off the destemmer are coming in 22-23 After overnight soaking, with a precision hydrometer, it settles at 23.5, 3.5 pH We are talking 2 tons of fruit, $4,000 worth of juice. Sure, not the end of the world, and sure, you can make good wine at this brix, but it's not what we wanted and not what we were told we would get. The vineyard is a commercial vineyard, does around 80 tons per year. I contacted the vineyard and let him know what is going on. Besides having this conversation, what else would you do?