The sugars were really good with the leon Millot and Marquette as standouts in the 21-22 brix level. The Evangeline and Petite Milo came in at 22 brix and Acadie at 20 brix. The brix is a measure of the sugar levels in the grapes and when converted to alcohol 20 brix makes about 11% alcohol and 22 brix makes about 12.5% alcohol.
The production was outstanding on Ravat at about 2LB per trellis foot and the Foch was similar at about 1.5-2lb per trellis foot. In hind sight these were probably over-cropped by 0.5-1 LB per foot and likely kept the sugars and ripening back slightly on these two.
Here is some of the grapes;