Doing some tests on the musts. The Chardonnay is fairly ripe, at 24.5 brix. The Sauvignon Blanc is pretty acidic, at 0.98%. I'm not sure if that's more then would be preferable, but it seems high. The Pinot Noir seems pretty spot on at 24 brix, or 12.5% potential alcohol, and 0.63% acid. In any case, the Sauvignon Blanc tasted like tart lemons and powdered lemonade, the Syrah a bit like watermelon, the Chardonnay a bit like apple cider.