Several bottles of wine and a dart board.
Just kidding, sort of.
Let’s start at the beginning. We wanted to name our winery after something that we care greatly about and at the same time name it after something that has a deeper meaning. We looked all around us and kept coming back to grapes. Of course we love them, they have supported our family for generations, but now that we are making wine with them we have an even greater appreciation. As it turns out, a grape’s function is not to be made into wine. It is, of course, a seed that makes more grapes. When a grape grows on the vine its primary focus is to produce a viable seed. Only once the seed is developed does the grape focus on making itself delicious (to both us and to the birds!) There is a tipping point, as in all things, where the grape begins to produce everything we love about wine. The flavor, aroma and eventual character of the wine is all produced during this second phase. This process begins when the sugar level in the grape reaches 21° which is denoted by wine makers as the level of brix (or sugar) in the grapes.
Thus, 21 Brix Winery was born.
For those oenology and viticulture geeks out there: We couldn’t even begin to do this article justice so we would direct your attention to an excellent article by James Kennedy of the Department of Food Science & Technology at the Oregon State University called Understanding Grape Berry Development.