Reading the charts: Brix measures sugar content — higher values indicate advancing ripeness. Brix/TA ratio combines sugar and acidity into a single ripeness index; a ratio of 30–32 is generally considered optimal for Willamette Valley Pinot Noir. pH rises as grapes ripen; target range is typically 3.3–3.6. TA (titratable acidity, g/100mL) falls as the season progresses; balance with pH and Brix determines harvest timing. Samples may also carry an optional Overall Score from the berry ripeness scorecard.