if Ph is 3.03 and not 3.3 i think you should be good.. Ph tends to go up a bit during fermentation, perhaps by .40 or so, so for a white ending up 3.43 is right about in the target zone i think. the lower initial Ph will help SO2 in protecting against browning as well.
TA looks good, 0.90 is prob the upper limit, 0.80 is ok IMHO, some will precipitate out during cold stabilisation and you may see final somewhere in 0.75-0.78 range or so, which i think will make for a bright, clean, refreshing sav blanc. 0.70 is a common "target" for whites but im not a big fan of doing too much futzing around with TA unless it is grossly out of spectrum...
i am assuming you will not be doing malo on this wine...