Quantcast

Washington's Powers Winery adds Marquette to lineup

Wine Making Talk

Help Support Wine Making Talk:

grapeman

Administrator
WMT Lifetime Supporter
Joined
Nov 12, 2005
Messages
15,188
Reaction score
1,196
I have had a number of tasters from Washington State over the last few years and at first they seem to be rather arrogant about being from Washington. They will try the Marquette and generally are quite pleased with it as a wine. I see no reason why it won't do well there although it may get over ripe at times and lose some of it's character.

The Marquette here this week is between 22 and 25 brix with a pH of close to 3.0 and TA of about 14 g/L so it is still about 10 days off from picking.
 

TonyR

Junior Member
Joined
Sep 19, 2014
Messages
406
Reaction score
151
That was the best I ever got out of Frontenac, thats why I pulled it and put in Petite Pearl.
 
Joined
May 19, 2013
Messages
14
Reaction score
3
Super high brix

Just crushed Marquette. I'm at 2460 GDD and my brix just measured 28 on my hydrometer. I filtered and retested, and was just a fuzz over 27.5. Doesn't that seem crazy high?
 
Top