As the grapes ripen they lose acid and gain sugar. Throughout ripening we randomly collect 100 berries of each varietal to be test sugar and acid levels. We press the juice out of the berries and use a refractometer to check the sugar level and a ph probe to check the acids. It is possible to get the fruit to extremely high sugar levels in warmer climate growing regions, however, in cold to cool climates the level of sugar and acids fluctuate with the growing season. The fluctuation from year to year results in a different wine from vintage to vintage. The fruit that is ready to pick first in our vineyard is Sauvignon Blanc and picking should begin in a week to ten days depending on the weather.