The Leon Millot fro the vineyard in BC were nice this year and after crush the juice was 21 brix and 3.2 ph. Nice parameters for making wine. One thing that is great about this grape is the juice is very highly coloured and after 3 days fermentation on the skin I pressed the must and the wine colour is very dark already. The new wine press from Musca wine supplies worked great.
We're going for a lighter fruity wine this year as part of the experiment of growing the grapes is also experimenting with styles of wine that the grapes can make. The