Ok good to hear. Mine where measuring between 23-25 last wk-end so I should be good to go for my scheduled harvest on Saturday. I did add oak cubes at ferment last season and the wine is showing nice potential IMO. Thanks for the feedbackBecause Marquette is generally low in tannins, I like to do quite a lot of extraction of the skins and like it around 14% alcohol. So, 25 brim or so is what I look for. I add oak chips to the ferment to provide some structure without it being too much oak. I do oak it with medium toast American and French oak. I have a friend who puts it in neutral barrels with some oak chips for a couple of years and it comes out great.