Interesting to see if Marquette will find a niche home in WA State.
http://www.greatnorthwestwine.com/2016/09/02/powers-winery-adds-marquette-lineup/
http://www.greatnorthwestwine.com/2016/09/02/powers-winery-adds-marquette-lineup/
Washington's Powers Winery adds Marquette to lineup
- Thread starter ibglowin
- Start date
Help Support Wine Making Talk:
- Joined
- Nov 12, 2005
- Messages
- 15,188
- Reaction score
- 1,198
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.
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.
Wow, thats a lot o acid!
- Joined
- Nov 12, 2005
- Messages
- 15,188
- Reaction score
- 1,198
Not as bad as Frontenac!
NorthSlopeVineyard
Junior
- Joined
- May 19, 2013
- Messages
- 15
- 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?
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?
