The Pinot grigio grapes taste fabulous, good enough to squeeze and just drink as grape juice. But Vinomaker insists they need more time. I suppose he's right, as we didn't harvest the Pinot grigio until September 23rd last year. I'm just being impatient - and thirsty - I suppose. Coming in at 23.2 °Brix, 3.44 pH, and a TA of 7.70 g/l, the chemistry seems to suggest that the grapes need more hang time.
I hate it when Vinomaker is right.