Pinot noir numbers, should I lower acid

[bakervinyard]

Picked up 3 lugs of Pinot Noir grapes yesterday, these are my numbers.

PH 3.4
TA .9
Brix 26
Temp is 58 as of now, had it cold soaking overnite.

Should I lower the acid or raise the ph to say maybe 3.6 ?

I wasn't planing on doing a MLF so I could retain as much fruityness of the grape as possible.

What do you think ? Should I warm it up recheck my numbers then pitch my yeast, RC212.
Thanks, Bakervinyard

 

[mvcrews]

Add a little water to lower the brix to 24. Make sure to use nutrients as RC212 needs a lot of nitrogen and 24+ brix fruit is generally low in nitrogen.

Ferment it dry and put it through mlf. Your pH will end up around 3.6 and your TA around .7.